It was a Wednesday — school lunches half-made, the kitchen still dark. I spotted two very ripe bananas on the counter and thought: not today, garbage can. Ten minutes later, two jars were in the fridge. The next morning, breakfast was already done.
That’s the whole story of these banana overnight oats. One bowl, one fork, no cooking. You mash the banana the night before, stir everything together, and wake up to something genuinely warm and nourishing — even though it’s cold. If you love a heartier morning, our warm banana oatmeal is always there too. But on busy mornings, this jar wins every time.
Why You’ll Love These Banana Overnight Oats
Before you scroll to the recipe, here’s why this one earns a permanent spot in your weekly rotation.
- No cooking, ever. The oats do all the work overnight in the fridge — you just stir and eat.
- Naturally sweet. One ripe banana sweetens the whole jar. No refined sugar needed.
- Meal prep friendly. Make 3 or 4 jars on Sunday, grab one every morning through Wednesday.
- Two versions, one base. The classic banana jar, and an apple & Greek yogurt twist for extra protein and brightness.
- Kids approved. My three eat these without a single complaint — and they have no idea how wholesome they are.
Ingredients & Notes
Simple list, honest notes. Everything you need — nothing extra.
The Base (for Both Versions)
Rolled oats (½ cup / 45g). Always old-fashioned rolled oats — not quick oats, not steel-cut. Rolled oats give you that thick, creamy texture after soaking. Quick oats go mushy. Steel-cut stay too firm. If you need a gluten-free version, use certified GF rolled oats — same ratio, same result.
Ripe banana, mashed (1 medium / ±80g). The riper the better. Yellow-gold with brown spots is exactly what you want — it mashes smooth and sweetens the whole jar naturally. A plain yellow banana won’t give you nearly as much flavor. I mash mine directly on a flat plate for an even texture, then transfer to the jar.
Milk of choice (½ cup / 120ml). Almond milk, oat milk, semi-skimmed — all work. I use oat milk most mornings because it soaks into the oats beautifully and adds a natural sweetness. If you want to keep this fully dairy-free, use oat or almond milk and maple syrup instead of honey. has you covered with full plant-based substitutions.
Honey (1 tsp). Just a touch to round out the flavor. Maple syrup works equally well if you prefer.
Cinnamon (¼ tsp). Adds warmth without overpowering the banana. Don’t skip it.
Vanilla extract (¼ tsp). A small amount with a big impact on the overall flavor.
Chia seeds (1 tsp — optional). Stir them in the night before for a thicker, pudding-like texture. Or sprinkle on top in the morning for a bit of crunch. Either way works — I usually do both.
🍎 Apple & Greek Yogurt Version
Add these to the base for a brighter, creamier, higher-protein version.
Grated apple (¼ cup / 30g). Use a sweet variety — Fuji or Honeycrisp work beautifully. Grate it directly into the jar just before mixing — it softens overnight and almost disappears into the oats, leaving behind a gentle apple flavor.
Greek yogurt (3 tbsp / 45g). Adds creaminess and a quiet tang that balances the sweetness of the banana. Also bumps the protein up significantly. Full-fat Greek yogurt gives the best texture. For a dairy-free option, a thick coconut yogurt works here too.
Toppings (morning of). Fresh raspberries · banana slices · a pinch of chia seeds.
How to Make Banana Overnight Oats
Five steps, ten minutes tonight, zero effort tomorrow morning.
Step 1 — Mash the banana. Peel your ripe banana and place it on a flat plate. Mash firmly with a fork until smooth — a few small lumps are totally fine. Transfer the mashed banana into a 16 oz (500ml) glass jar. The wider the mouth, the easier to stir.
Step 2 — Add the liquids and spices. Pour in the milk, honey, vanilla extract, and cinnamon. Stir well with a long spoon or a fork until the banana is fully incorporated. The mixture won’t be completely smooth — that’s fine.
→ For the Apple & Yogurt version: add the Greek yogurt and grated apple at this stage.
Step 3 — Add the oats (and chia seeds). Pour in the rolled oats. Add the chia seeds if using. Stir everything together for about 30 seconds until the oats are fully coated. The mixture will look quite loose — that’s exactly right. It will thicken overnight.
Step 4 — Seal and refrigerate. Place the lid on the jar and put it in the fridge. Leave it for at least 6 hours — overnight is ideal. The oats absorb the liquid and the whole thing transforms into a thick, creamy, spoonable breakfast.
Step 5 — Stir, top, and eat. In the morning, take the jar out of the fridge, remove the lid, and give it a good stir. If it feels too thick, add a splash of milk and stir again until you reach your preferred texture. Add toppings — sliced banana, fresh raspberries, a drizzle of honey — and eat straight from the jar.
These are best cold, straight from the fridge. But if you prefer them warm, transfer to a small saucepan over medium heat, add a splash of water, and stir for 2 minutes.
Lily’s Tips for Creamy Overnight Oats
A few things I’ve learned after making these every week for two years.
Use a very ripe banana — always. The browner, the sweeter, the better. “The riper your bananas, the less sugar you’ll need — nature does the sweetening for you.” A just-yellow banana will give you a faint flavor and you’ll need to add more honey to compensate. Save the yellow bananas for snacking. The almost-black ones are for overnight oats.
The ratio is everything. ½ cup oats to ½ cup liquid is the sweet spot for a thick, creamy result. If you prefer it looser, add 2 extra tablespoons of milk before sealing the jar. If you want it thicker, reduce the milk slightly or add an extra teaspoon of chia seeds.
Mash on a plate, not in the jar. It’s a small thing, but mashing on a flat surface gives you a much smoother, more even paste. Then transfer to the jar. Worth the extra step.
Make 3 jars at once. One ripe banana per jar — prep three at the same time on Sunday evening and you have breakfast sorted through Wednesday. They keep beautifully in the fridge for up to 4 days.
Fact worth knowing: one ripe banana contains about 12g of natural sugar and 3g of fiber — which means it keeps you full longer than most sweeteners while delivering real nutritional value.
Variations
The base recipe is already great — here’s where it gets interesting.
Apple & Greek Yogurt (Recipe Above)
The version described above — grated apple, Greek yogurt, fresh raspberries on top. Brighter, creamier, with more protein. My personal morning favorite right now.
Banana Bread Spice
Add a pinch of nutmeg, an extra dash of cinnamon, and a teaspoon of almond butter to the base. Tastes remarkably close to banana bread, cold and straight from the jar. I love this version so much it has its own full recipe — check out our banana bread overnight oats for the complete version with all the details.
Peanut Butter Banana
Stir 1 tablespoon of peanut butter directly into the base — no yogurt, which keeps the flavor smooth and round without any acidity. Top with banana slices and a few cacao nibs. It’s rich, filling, and genuinely cozy. I went all in on this version and gave it its own full recipe: our peanut butter banana overnight oats covers everything from ratios to toppings.
Blueberry Banana
Skip the apple, add 3 tablespoons of fresh or frozen blueberries directly to the base before refrigerating. The blueberries bleed a gorgeous purple-blue into the oats overnight. Top with more fresh blueberries and a squeeze of lemon in the morning.
How to Store Banana Overnight Oats
Make more, store better — this is where meal prep really pays off.
Counter: Not recommended — these contain mashed banana and dairy (if using yogurt), which need refrigeration.
Fridge: Up to 4 days in a sealed jar or airtight container. Stir well before eating and add a splash of milk if the oats have thickened too much overnight. The banana flavor actually deepens on day 2 and 3.
Freezer: Up to 1 month. Freeze without toppings in a freezer-safe jar (leave 1 inch of space at the top for expansion). Thaw overnight in the fridge. Stir well and add fresh toppings in the morning.
Meal prep tip: Make 3–4 jars every Sunday evening in under 15 minutes. Line them up in the fridge and label them with a small piece of masking tape — Day 1, Day 2, Day 3. Breakfast is completely off your mental load until Thursday. If you love batch-cooking your breakfasts, our banana baked oatmeal is another make-ahead favorite that feeds the whole family at once.
From My Kitchen to Yours
You grabbed two ripe bananas off the counter, stirred four things together, put a jar in the fridge, and woke up to breakfast already done. That’s it. That’s the whole win.
I hope this becomes one of those recipes you make without thinking — the one that’s just always there on a Tuesday morning when you need it.
Tag me on Instagram @eatwithmellow or leave a star rating below — it means more than you know.
If you love this, try our chocolate banana overnight oats next — or our banana baked oatmeal for a warm, oven-baked version that feeds the whole table.
Love, Lily 🍌
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Banana Overnight Oats
Equipment
- 16 oz wide-mouth Mason jar
- Flat dinner plate for mashing banana
- Fork or long-handled spoon
- Box grater (for the apple version)
Ingredients
WET INGREDIENTS
- 1 medium ripe banana ±80g, mashed
- ½ cup 120ml milk of choice (almond, oat, or semi-skimmed)
- 1 tsp honey or maple syrup
- ¼ tsp vanilla extract
DRY INGREDIENTS
- ½ cup 45g old-fashioned rolled oats
- ¼ tsp ground cinnamon
- 1 tsp chia seeds optional
FOR THE APPLE & GREEK YOGURT VERSION
- ¼ cup 30g grated apple (Fuji or Honeycrisp)
- 3 tbsp 45g full-fat Greek yogurt
TOPPINGS (morning of)
- Fresh banana slices optional, for topping
- Fresh raspberries optional, for topping
- Drizzle of honey optional, for topping
- Pinch of chia seeds optional, for topping
Instructions
- Mash the ripe banana on a flat plate with a fork until smooth. Transfer to a 16 oz Mason jar.
- Add the milk, honey, vanilla extract, and cinnamon to the jar. Stir well until the banana is fully incorporated.
- For the apple and yogurt version, stir in the Greek yogurt and grated apple.
- Add the rolled oats and chia seeds, if using. Stir for 30 seconds until fully combined. The mixture will look loose, which is correct.
- Seal the jar with its lid and refrigerate for at least 6 hours or overnight.
- In the morning, remove from the fridge and stir well. Add a splash of milk if too thick, then top with banana slices, raspberries, and a drizzle of honey. Serve cold or warm.
Notes
