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Banana Cream Pie Overnight Oats

Banana Cream Pie Overnight Oats

iamwinfred
These banana cream pie overnight oats capture all the creamy, sweet, dreamy flavors of traditional banana cream pie in a healthy, no-fuss breakfast format. Just mix everything together the night before, chill, and wake up to a breakfast that tastes like dessert but actually fuels your morning — no baking, no finicky pastry cream, just real bananas, vanilla, cinnamon, and a touch of maple syrup.
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Prep Time 5 minutes
Cook Time 0 minutes
Overnight chill 8 hours
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 380 kcal

Equipment

  • Mason jars or airtight containers 16 oz capacity
  • Mixing bowl medium size
  • Fork for mashing banana
  • Measuring cups and spoons
  • Spoon for stirring

Ingredients
  

  • 1 cup old-fashioned rolled oats about 90g; do not use instant oats
  • 1 cup milk about 240ml; dairy or non-dairy
  • 1/2 cup Greek yogurt about 120g; full-fat recommended for creaminess
  • 1 large ripe banana, mashed about 1/2 cup mashed; the riper the better
  • 1 tablespoon chia seeds about 12g; do not skip
  • 1 tablespoon maple syrup or honey about 20g; adjust to taste
  • 1 teaspoon vanilla extract high-quality Madagascar vanilla recommended
  • 1/4 teaspoon ground cinnamon
  • pinch of salt balances sweetness

For Serving (Optional)

  • 1 banana, sliced for topping; add just before eating
  • whipped cream optional, for topping
  • vanilla wafer cookies, crushed optional, for topping and crunch

Instructions
 

  • Peel one ripe banana and mash it thoroughly in a medium mixing bowl with a fork until mostly smooth with just a few small lumps remaining.
  • Add the milk, Greek yogurt, maple syrup or honey, and vanilla extract to the mashed banana and whisk until well combined and relatively smooth.
  • Add the rolled oats, chia seeds, cinnamon, and a pinch of salt, then stir thoroughly until all the oats are coated with the liquid, scraping down the sides of the bowl.
  • Divide the mixture evenly between two mason jars or airtight containers, tapping gently on the counter to remove air bubbles and adding a splash more milk if the mixture seems too thick.
  • Seal the jars tightly and refrigerate for at least 6 hours, ideally 8 hours or overnight, until the oats soften and the chia seeds create a thick, pudding-like consistency.
  • Stir the oats well, then top with fresh banana slices, a dollop of whipped cream, and crushed vanilla wafers if desired; serve cold or after 10 minutes at room temperature.

Notes

  • Use very ripe bananas — the riper the banana, the sweeter and more flavorful the oats, and the more easily it mashes.
  • Adjust the liquid ratio to your preference: reduce the milk slightly for thicker oats, or add a splash more for a thinner, porridge-like texture.
  • Don't skip the chia seeds — they are crucial for that creamy, pudding-like consistency.
  • Taste the mixture before refrigerating and add more maple syrup if needed, since sweetness preferences vary.
  • Use full-fat Greek yogurt for a much creamier texture than low-fat versions.
  • Let the oats sit at least 6 hours (8–12 hours is ideal) so they fully soften and the flavors meld.
  • Stir before eating, as the ingredients can separate slightly overnight.
  • Add fresh banana and cookie toppings right before serving so they stay crisp and fresh.
  • Store in airtight containers in the refrigerator for up to 5 days; keep toppings separate if meal prepping.
  • If the oats get too thick after a few days, stir in a splash of milk to loosen them; they can also be frozen for up to 3 months and thawed overnight in the fridge.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 65gProtein: 15gFat: 8gSaturated Fat: 2gCholesterol: 10mgSodium: 120mgPotassium: 650mgFiber: 10gSugar: 24gCalcium: 25mgIron: 17mg
Keyword banana cream pie overnight oats, banana overnight oats, dessert for breakfast, healthy make ahead breakfast, no bake breakfast
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