Peanut Butter Banana Protein Overnight Oats

Serves 4 · 10 min prep

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups milk of choice
• 1 cup plain Greek yogurt
• 1/2 cup natural peanut butter
• 2 medium ripe bananas
• 2 tbsp chia seeds
• 3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 1/4 cup for topping chopped roasted peanuts
• for serving extra banana slices

Instructions

1. 1In a large mixing bowl whisk together the milk, Greek yogurt, peanut butter, maple syrup, vanilla, cinnamon, and salt until the peanut butter is fully dissolved and the mixture looks creamy and uniform.
2. 2Stir in the rolled oats and chia seeds until every oat is coated. Mash one banana thoroughly with a fork and fold it into the oat mixture; this adds natural sweetness and body.
3. 3Slice the second banana and set aside for topping later, or dice half of it now and fold the pieces into the oats for banana in every bite.
4. 4Divide the mixture evenly among four 12-ounce jars or airtight containers, filling each three-quarters full so there is room for toppings. Tap the jars gently on the counter to settle the oats.
5. 5Seal the jars and refrigerate at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a spoonable pudding texture.
6. 6In the morning, give each jar a good stir. If the oats seem too thick, loosen with a splash of milk until you reach your preferred consistency.
7. 7Top each serving with fresh banana slices, a sprinkle of chopped roasted peanuts, and an optional extra drizzle of peanut butter or maple syrup.
8. 8Eat cold straight from the jar for the fastest weekday breakfast, or microwave 45–60 seconds if you prefer them warm. The protein from yogurt and peanut butter keeps you full until lunch.