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Easy Kid-Approved Overnight Peanut Butter Banana Oats

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A creamy, naturally sweet overnight oatmeal made with peanut butter, banana, and chia seeds. Perfect for busy mornings, this no-cook breakfast comes together in minutes and is a hit with kids and adults alike.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats
  • 1 cup milk of your choice (whole milk, oat milk, or almond milk)
  • 1/4 cup creamy peanut butter (preferably natural, no added sugar)
  • 1 large ripe banana, mashed
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup or honey (optional)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: sliced banana, extra peanut butter, dark chocolate chips, cinnamon, cocoa powder, chopped nuts or seeds

Instructions

  1. Mash the banana in a mixing bowl or jar until mostly smooth with a few tiny lumps.
  2. Add the milk, peanut butter, maple syrup (if using), and vanilla extract. Stir until the peanut butter is fully incorporated and the mixture is smooth.
  3. Sprinkle in the rolled oats, chia seeds, and a pinch of salt. Stir well to combine. The mixture will be liquidy.
  4. Transfer to a jar or container with a tight-fitting lid, or if you mixed directly in the jar, seal it.
  5. Refrigerate for at least 6 hours, preferably 8 to 12 hours overnight.
  6. In the morning, stir the oats. If too thick, add a splash of milk. Serve cold or warm (microwave 30-45 seconds).
  7. Add desired toppings before serving.

Notes

Mash the banana very well to avoid cold banana chunks. Use old-fashioned rolled oats, not instant or steel-cut. Let the oats sit for at least 6 hours, preferably 8-12. Chia seeds are key for thickness; if omitted, the texture will be thinner. The recipe can be doubled or tripled for meal prep and keeps in the fridge for up to 4 days. Do not freeze.

Nutrition

Keywords: overnight oats, peanut butter banana oats, easy breakfast, kid-friendly, no-cook, healthy breakfast, meal prep

Find it online: https://ovenmila.com/easy-kid-approved-overnight-peanut-butter-banana-oats/