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Close front shot of banana peanut butter overnight oats with peanut butter and chocolate chips on top
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Banana Peanut Butter Overnight Oats

Banana Peanut Butter Overnight Oats are a healthy and satisfying prep-ahead breakfast for busy mornings!
Course Breakfast
Cuisine American
Keyword blueberry overnight oatmeal, peanut butter overnight oats
Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 person
Calories 488.8kcal
Author Blair Lonergan


  • ½ cup old-fashioned oats
  • ½ cup plain Greek-style yogurt
  • ½ cup unsweetened vanilla almond milk (or other milk of choice)
  • 1 tablespoon honey
  • 1 tablespoon peanut butter
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 banana, sliced
  • Optional toppings: chopped peanuts, chocolate chips, extra drizzle of peanut butter


  • In a small bowl or in a glass jar with a lid, stir together oats, yogurt, milk, honey, peanut butter, vanilla extract and salt.
  • Cover with a lid and refrigerate overnight (or for at least 2 hours) so that the oats soften and absorb the liquid.
  • Just before serving, stir in sliced banana. Add extra milk, as necessary, to thin to desired consistency. Garnish with optional toppings.


  • I use creamy Jif peanut butter (because that's what we always have in our kitchen), but you can substitute with powdered peanut butter for a lower-calorie and lower-fat option, or you can use almond butter, cashew butter, or all natural PB.
  • Overnight Oats Jar Size: I love using mason jars or Weck jars for my oatmeal. The best size jar for this recipe is either the 16.9-ounce 1/2 liter tulip jar or the 1/2 liter mold jar . These jars give you plenty of room to stir the oatmeal and add toppings!
  • Which oatmeal for overnight oats? I only use old-fashioned (sometimes called “rolled”) oats for this recipe. These oats absorb the liquid in the jar, become soft and chewy, while still maintaining a bit of texture. I do not recommend substituting with quick oats or steel cut oats.
  • Keep the overnight oats ratio in mind, and feel free to multiply the ingredients using the same ratio to prepare more than one batch.
  • Prepare Chocolate Peanut Butter Overnight Oats by adding unsweetened cocoa powder to the liquid mixture, or add a handful of chocolate chips.
  • What yogurt for overnight oats? I used plain, non fat Greek yogurt, but you can substitute with any yogurt that you prefer. Vanilla would add a great touch of flavor and sweetness!
  • What milk for overnight oats? You can use any milk that you like. I used unsweetened vanilla almond milk here, but regular cow's milk will also work.
  • There are about 489 calories in one serving of the oats. If you're watching your fat intake or your calorie count, you can substitute with powdered peanut butter (or "peanut flour") and you can use just half of a banana.
  • Instead of honey, try sweetening the oats with maple syrup or agave syrup. Adjust the amount of sweetener to suit your preferences. If you like sugar-free sweeteners, feel free to use those instead.
  • Prepare the oats in advance: This is a great “meal prep” option, since the oatmeal will stay fresh in an airtight container in your refrigerator for up to 5 days!


Serving: 1jar of oats with banana | Calories: 488.8kcal | Carbohydrates: 76.4g | Protein: 24.3g | Fat: 12.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 5.6g | Cholesterol: 7.6mg | Sodium: 689.9mg | Potassium: 761mg | Fiber: 8.1g | Sugar: 35.3g