Banana Bread Overnight Oats 1 1/2 cup rolled or steel cut oats 1/2 cup milk of choice 1/2 banana, mashed 2 T pecans or walnuts, chopped 2 tsp maple syrup or honey sea salt 1 tsp vanilla extract 1 T ground flax

{Recipe Post} Banana Bread Overnight Oats

February 17, 2015
banana bread, oats, overnight oats, banana bread oatmeal, oatmeal, gluten free, dairy free, breakfast, be whole be you, healthy breakfast, vegan, meal prep


So every time I post an Overnight Oats recipe here, I swear I say it is my absolute favorite. Well, this time I won’t say that, but I will say this is definitely my favorite today! Ha, see how I got around that one! I love my oats. Anyway I can play around with them and create a little something new it brings my taste buds much joy. 

I don’t like messing around in the morning but I also want a good hearty breakfast. These Banana Bread Overnight Oats are the answer. I take about 15 minutes on Sunday or Monday and prepare an entire week’s worth of single serving jars. In the morning, I pop them in the microwave and they are good to go. I have also been having them as a mid-afternoon snack lately which really holds me over until dinner. Midday is the toughest time for me and it always has been. I often find myself eating mindlessly if I don’t plan on something to fill me up. If I don’t get a good snack in then I am just a crank the rest of the day because I am exhausted. So my coworkers are grateful for these I assume!

There is nothing like the smell of banana bread baking in the oven. It brings with it a feeling of comfort. We certainly don’t all have time to just toss a loaf together with our hectic schedules, so why not have it as your oats? Make sure you have a pretty ripe banana for this recipe. Mine were not too brown at all and still had the perfect flavor. You may not need any maple either if your bananas are super ripe as they will be much sweeter. So go ahead and prep tonight so that fresh banana bread will be waiting for you when you wake up tomorrow!

If you love overnight oats as much as I do, check out my Overnight Oats Recipe Collection–the options are endless!


Banana Bread Overnight Oats



Banana Bread Overnight Oats
Serves 1
Prep Time
5 min
Prep Time
5 min
  1. 1/2 mashed ripe banana
  2. 1/2 cup rolled or steel cut oats (regular or gluten free)
  3. 1/2 cup milk of choice
  4. 2 T chopped pecans or walnuts
  5. 1 tsp vanilla extract
  6. 1/2 tsp cinnamon
  7. Dash of sea salt
  8. 1 T ground flax
  9. 2 tsp 100% pure maple syrup
  1. Combine all ingredients in a bowl or jar that can be sealed and stir well.
  2. Refrigerate overnight.
  3. Serve hot or cold.
  4. Garnish with some sliced banana or more nuts if desired.
Be Whole. Be You.
Banana Bread Overnight Oats. Wake up to fresh banana bread, but not your typical banana bread. Make these overnight oats ahead of time and breakfast is ready right when you wake up!

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  • Reply Quinn April 29, 2015 at 9:50 pm

    Are the oats cooked or uncooked?

  • Reply Lorie April 29, 2015 at 9:56 pm

    Quinn, when putting the recipe together at night, you add uncooked oats. You can warm the recipe up in the morning though if you like, I usually do.

  • Reply Chelsea May 11, 2015 at 2:03 pm

    Do you have the nutrition info for this recipe? Thanks!

  • Reply Lorie May 12, 2015 at 11:16 pm

    Hi Chelsea! I don’t typically do thenutrition breakdown mainly because I don’t could calories. However if you go to you can easily plug everything in to get it!

    • Reply Elizabeth April 3, 2017 at 10:18 am

      I plugged it in and it’s about 550-600 calories depending on the milk, oats etc . Very healthy and balanced breakfast.

      • Reply Lorie April 3, 2017 at 10:54 pm

        Oh got it! I imagine everyone’s will vary for sure.

  • Reply Lex September 21, 2015 at 10:01 pm

    ive tried several overnight oat recipes yet I always come back to this one! Definitely love this recipe

    • Reply Lorie September 21, 2015 at 10:40 pm

      Same here, Lex! It’s my ultimate favorite. I mean, you really just can never go wrong with Banana Bread in my opinion. Thanks for sharing!

  • Reply Cathy November 8, 2015 at 7:42 pm

    Okay, this is absolutely fabulous! With Lorie’s oatmeal ideas, you will never have the same oatmeal bowl for 2 weeks! Really enjoying these.

    • Reply Lorie November 8, 2015 at 7:56 pm

      Thanks Cathy! This one is my all time FAVORITE!

  • Reply electronic Cigarette malaysia January 6, 2016 at 2:41 pm

    I couldn’t resist commenting. Well written!

  • Reply Leah March 1, 2016 at 6:11 am

    I had this for breakfast this morning, and I loved it! It was so nice to not have to wait for my oatmeal to cook and then cool down. I will definitely be making this again. Thanks for a great recipe!

    • Reply Lorie March 1, 2016 at 10:42 pm

      Leah, these are by far my favorite overnight oats. I could eat them everyday. So glad you liked them!!!

  • Reply Kim March 27, 2016 at 10:53 pm

    I can’t wait to try this, but is there a certain amount of time I should cook them? Thanks for sharing!

    • Reply Lorie March 29, 2016 at 8:19 pm

      Hi Kim! This is my favorite overnight oats recipe of all time! So you put them in the fridge overnight uncooked. If you want to eat them warm in the morning, just pop them in the microwave for about 1 minute 30 seconds or so depending on your microwave. I hope you like them!

  • Reply Jamiee June 8, 2016 at 11:40 pm

    Trying this tonight for tomorrow’s breakfast. I’m pretty sure it’ll be delicious.

    • Reply Lorie June 9, 2016 at 12:54 pm

      Jamiee, these are my absolute favorite overnight oats EVER. Enjoy!

  • Reply Cari July 3, 2016 at 9:59 am

    I have never tried overnight oats. Can quick oats be used instead of old fashion oats?

    • Reply Lorie July 5, 2016 at 10:22 am

      Hi Cari! Sorry I am just now responding. The reason these are so heinous is because you can use rolled oats without having to cook them stove top. Overnight, the oats soften as they soak in the milk. You could use quick oats but I think they will absorb the liquid differently so just add more or less based on your preference!

  • Reply Inez July 8, 2016 at 6:18 am

    Hi, I wonder if your recipe could be made overnight without storing them in the fridge? I live in a dorm which has no fridge (poor me), but I can use the microwave at the office. Is there any advice or alternative recipe for it? I wanna try this since it looks so delicious and fit to my healthy breakfast plan, but I’m afraid the storage issue will make it horrible. Oats are not so cheap in Indonesia 🙁

    • Reply Lorie July 8, 2016 at 10:30 pm

      Hi! I’m not certain what the best solve for this is. Maybe if you used water instead of the milk and then add the banana in just before you eat. I imagine that may be the best way but I’m not sure how it will taste without the creaminess of the milk. Good luck!

  • Reply NICOLE August 11, 2016 at 9:25 am

    Made yesterday! Great flavor. I made with the steel cut oats, and tried it cold, and found it to be a little hard still, but after popping it in the microwave to warm it up, it was much better, still had a bit of a bite, but I didn’t mind it. With using a really ripe banana and unsweetened vanilla almond milk, it was sweet enough without even have to have to add the maple syrup. And with a dollop of almond butter swirled in, it was perfection.

    Btw, I just discovered your website, and you have so many great Recipes, I def will be trying. Thanks for sharing 🙂

    • Reply Lorie August 13, 2016 at 4:10 pm

      Hi Nicole! I’ve only been using rolled oats anymore as I feel the steel cut just never seem to soften quite the way I like it. But this is one of my FAVIRITE recipes. Thanks so much!

  • Reply Lora Hatch August 29, 2016 at 12:13 pm

    Can you make a weeks worth ahead of time? Do the jars in the later part of the week still do and taste yummy?

    • Reply Lorie August 29, 2016 at 8:09 pm

      Hi Lora! I have made about 4 at a time with no problem. Every now and then I find that the one I eat on the 4th day seems just a bit dryer so I add in a little more almond milk and I am set to go! Enjoy!

  • Reply Kelly March 21, 2017 at 1:48 pm

    So, does this recipe make enough for one 16oz jar? Do you know what size the jar is in the picture? I was thinking it looked more like an 8oz. Thanks in advance!

    • Reply Lorie March 21, 2017 at 3:21 pm

      Hey Kelly! It is an 8 oz container in the photo. One recipe takes up about 1/2 of a 16 oz. jar!

  • Reply Maggie March 26, 2017 at 4:49 pm

    Can!orie or point content

    • Reply Lorie March 26, 2017 at 8:49 pm

      I’m not sure what this says–the first word has a typo. Can you send it again Maggie? Thanks!

  • Reply SW April 18, 2017 at 12:27 am

    Best to eat cold for the resistant starch. Heating destroys RS, which is one of the major benefits of overnight oats..

  • Reply Stamatia May 8, 2017 at 6:30 am

    I’m chew chew chew chew cheeeeeewing this made with steel cut oats, and I wouldn’t recommend it. Had to microwave it 3 1/2 minutes with extra milk to soften slightly, and it overflowed in the microwave. I would not recommend others use the steel cut oats – I only did so because I have steel cut and quick oats (which I thought might get too mushy), but not rolled oats. Guess I’ll be investing in a third type!

    • Reply Lorie May 8, 2017 at 8:13 pm

      I am right there with you. Some people swear by the steel cut oats, but I just don’t do them anymore for the same reason. I think I will actually delete them from the options because I feel like more people dislike them than like them. Sorry for your chewy experience!

  • Reply Mira July 29, 2017 at 6:28 am

    Hi Lorie, you mentioned doing the whole week jar on Sunday. Does the mashed banana not turn black? Or the oats too mushy? I’m definitely liking the idea.

    • Reply Lorie July 29, 2017 at 10:15 pm

      I’ve kept these for several days with no problem. If any longer maybe just add the banana in the morning before serving. That should still be fine!

  • Reply Lindsey October 31, 2017 at 3:02 pm

    I’ve tried a couple different overnight oats recipes and this is my husband’s favorite. I make two at a time so I can use a whole banana for his work day breakfasts. Thank you very much for the recipe!

    • Reply Lorie November 2, 2017 at 5:45 pm

      So good to hear!! These are my absolute favorite and NEVER get old!

  • Reply Shirley January 6, 2018 at 9:27 pm

    I plugged the ingredients into a calorie counter. Not sure if you aware but it’s over 400 calories…of course the type of milk used will affect the count a little but for me a diabetic it’s a lot of calories for this breakfast

    • Reply Lorie January 6, 2018 at 9:32 pm

      Always make any modifications based on your own needs for sure!

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