Peanut Butter Banana Protein Overnight Oats
Banana-sweetened overnight oats with Greek yogurt, peanut butter, chia, and cinnamon—creamy enough for breakfast and sturdy enough for meal prep.
By Moow Editorial ·
- Mash three bananas into the yogurt for natural sweetness.
- Slice the reserved banana and add peanuts only when serving.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 breakfast jars
- Prep time: 10 minutes, plus overnight chilling
- Cook time: No cooking
The listed weights are the reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 breakfast jars.
- Calories: 620 kcal
- Protein: 34 g
- Carbohydrates: 80 g
- Fat: 20 g
- Sodium: 64 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full reviewed recipe yield.
- 2 2/3 cups (240 g) certified gluten-free old-fashioned rolled oats
- 2 3/4 cups (680 g) nonfat plain Greek yogurt
- 4 small ripe bananas (400 g peeled), 3 mashed and 1 kept whole for serving
- about 3/8 cup (64 g) dry-roasted unsalted peanuts, processed to a smooth butter
- 1/3 cup (40 g) dry-roasted unsalted peanuts, chopped
- 1/4 cup (32 g) chia seeds
- 1 cup (240 g) cold water
- 1 teaspoon (3 g) ground cinnamon
Directions
1. Whisk the three mashed bananas, yogurt, water, peanut butter, chia, and cinnamon until evenly combined.
2. Stir in the oats and let the mixture stand for 5 minutes, then stir once more.
3. Divide among four covered jars and refrigerate for at least 8 hours.
4. Just before serving, stir each jar and top with sliced reserved banana and chopped peanuts.
Sources
Contains milk and peanuts. Refrigerate promptly at 40°F (4°C) or colder and eat within 4 days; do not leave the jars unrefrigerated for more than 2 hours.