Banana Bread Overnight Oats

Cold breakfasts are starting to come back into my life.

Banana Bread Overnight Oats

When the weather is cold, I CANNOT handle cold breakfasts. I always feel like I’m going to freeze my little tootsies off. But when it starts to get warmer, out come the smoothies, yogurt bowls and cold overnight oats.

Banana Bread Overnight Oats

I was intrigued by the idea of overnight oats for a long time, and I’m not going to lie, I was pretty skeptical of cold, uncooked oats. I don’t know, I just thought that the texture would be weird. But I was obviously wrong. If you make them right, they are DE-licious. The main ingredients are normally oats, yogurt, milk and chia seeds. From there you can get crazy and flavor it however you want. Today, we’re going with banana bread.



Cold, creamy, sweet, filling, and full of bananas, cinnamon and pecans. Everything a breakfast should be! My favorite part is the fact that you can throw everything in a jar at night and the next morning you wake up to breakfast that is ready to be eaten.



Just pair it with a little coffee, and you’re set.


Banana Bread Overnight Oats

Yield: Serves 1


  • 1/3 cup GF whole oats
  • 1/4 cup plain yogurt (I used dairy-free coconut yogurt)
  • 1 ripe banana
  • 1/2 cup unsweetened almond milk
  • 1 tbsp chia seeds
  • 1/2 tsp ground cinnamon
  • 1 tbsp real maple syrup
  • pecans for topping


  1. In a jar, container, or bowl, combine the oats, yogurt, milk, chia seeds, cinnamon, maple syrup and half of the banana (mash banana before mixing). Stir to combine.
  2. Let sit in the refrigerate overnight to thicken.
  3. Top with pecans of the other half of the banana.
  4. Serve and enjoy!


    1. Hey Stacey, chia seeds are the thing that thickens the oatmeal. But if you don’t have any, it can still be made, it just won’t come together as well and won’t be quite as thick and creamy. I think it would still be good though, it would just be more like soaked oats 🙂

  1. I am not having diary (as well as no wheat, sugar, coffee, alcohol) – what could I substitute for the yoghurt.

    1. Hi Andrea! I don’t eat dairy either, so in this recipe I used dairy-free coconut yogurt that is made from coconut milk. You can get it any health food store, and I actually get mine at my regular grocery store. I have also used soy yogurt and I love it 🙂

  2. Hi, I am absolutely dying to try this! One question though….do the oats have to be plain or can i use gluten free prepackaged oats? I havent found anything plain thats gluten free here yet… also, would that ruin the nutritional value to it?

    1. I bet you could probably use the pre-packaged kind, but make sure that it is unsweetened. Or at least very lightly, naturally sweetened. If the pre-packaged one has a ton of sugar in it, that would be the only downside. I hope you like it, let me know how it turns out for you!

  3. I just made 4 things of this for the week for my husband for breakfast. He won’t add any pecans or banana’s so the nutrition value’s I’ve calculated for just the actual oatmeal itself are:

    Old Fashioned Oats: 150 Calories
    Coconut Mik Yogurt: 70 Calories
    Unsweetened Vanilla Almond Milk: 15 Calories
    SF Maple Syrup: 8 Calories
    Chia Seeds: 60 Calories
    Cinnamon: 6 Calories

    Hope this helps.

  4. I typically make this a couple of times a week, but when I went to make it last night, I found I was out of cinnamon. So digging around my spice cupboard, I came up with a container of Pumpkin Pie Spice, so I used it instead. OMG! It’s even better than ever! I highly recommend using either Pumpkin Pie Spice or just using a combination of cinnamon, nutmeg and ginger. You will not regret it!

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