Healthy Breakfast Overnight Oats
Creamy overnight oats made with banana, chia seeds, hemp seeds, and peanut butter for an easy make-ahead breakfast.
Equipment
- Mason jar or airtight container with lid (16 oz / 475 ml)
- Measuring cups and spoons
- Spoon or small whisk
- Fork (for mashing banana)
Ingredients
- 1/2 cup old fashioned rolled oats
- 1 tbsp chia seeds
- 1 tbsp hemp seeds optional
- 3/4 cup milk dairy or non-dairy (almond milk works well)
- 1 tbsp peanut butter natural, creamy
- 1 tsp maple syrup or honey to taste
- 1/4 tsp vanilla extract
- 1 pinch salt
- 1 ripe banana half mashed into oats, half sliced for topping
- extra peanut butter for drizzling (optional)
- chia seeds for garnish (optional)
Instructions
- Add the rolled oats, chia seeds, and hemp seeds (if using) to a mason jar or airtight container.
- Pour in the milk, then add the peanut butter, maple syrup or honey, vanilla, and a pinch of salt.
- Mash about half the banana with a fork and stir it into the oats. Mix well until the peanut butter is evenly distributed.
- Seal the container and refrigerate for at least 4 hours, or overnight, until thick and creamy.
- In the morning, top with the remaining sliced banana. Add a drizzle of peanut butter and/or extra chia seeds if desired. Enjoy cold, or microwave for about 30 seconds to warm.
Notes
Store in an airtight container in the refrigerator for up to 3–5 days. For thicker oats, use slightly less milk; for thinner oats, stir in a splash of milk before eating. Use very ripe, spotty bananas for the best natural sweetness. Swap hemp seeds with ground flaxseed if preferred. For gluten-free, use certified gluten-free oats.
Nutrition
Calories: 500kcal | Protein: 16g | Saturated Fat: 3.5g | Sodium: 180mg