Peanut Butter Banana Overnight Oats

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · vegetarian, gluten-free

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup whole milk
• 1/2 cup plain Greek yogurt
• 1/4 cup natural peanut butter
• 1 bananas
• 1 1/2 tbsp chia seeds
• 1 1/2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 cup roasted peanuts

Method (tap to check — screen stays awake)

1. Whisk the milk, yogurt, peanut butter, maple syrup, vanilla, salt and cinnamon in a bowl until completely smooth. Emulsify the peanut butter before the oats go in or it stays in lumps forever.
2. Stir in the oats and chia seeds and let the mixture stand 5 minutes, then stir again once the chia starts to swell.
3. Divide between 4 pint jars, leaving an inch of headroom, and seal.
4. Refrigerate at least 6 hours and up to 4 days; they are properly thick from hour six onward.
5. In the morning, slice half a banana over each jar just before eating, since bananas sliced in advance go brown and slimy, and scatter over the chopped peanuts.
6. Loosen with a splash of milk if the oats have set stiffer than you like.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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