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banana bread overnight oats with caramelized bananas, pecans and maple syrup in a glass jar with bamboo spoon — high protein meal prep breakfast

Banana Bread Overnight Oats (with Caramelized Bananas)

AuthorLily Mellow
Creamy banana bread overnight oats made with Greek yogurt, mashed ripe banana, and chia seeds — topped with warm caramelized bananas cooked in maple syrup and cinnamon. About 18g of protein, naturally. Ready in 5 minutes the night before.
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Prep Time5 minutes
Cook Time4 minutes
Resting Time 8 hours
Total Time8 hours 9 minutes
Servings1 jar
Calories550 kcal

Equipment

  • EDELHAUS Glass Mason Jars with Bamboo Lids — Set of 4 (16oz / 473ml) — airtight silicone seal, includes spoons + 24 labels, perfect for overnight oats meal prep
  • 1 small non-stick skillet
  • 1 Fork
  • 1 silicone spoon or spatula

Ingredients  

WET INGREDIENTS

  • ½ ripe banana about 50g, mashed
  • ⅓ cup 80g plain Greek yogurt (full-fat recommended)
  • ½ cup 120ml milk of choice (oat, almond, or whole)
  • ½ tsp pure vanilla extract
  • 1 tsp maple syrup optional — only if banana isn't very ripe

DRY INGREDIENTS

  • ½ cup 45g old-fashioned rolled oats
  • 1 tsp chia seeds
  • ½ tsp ground cinnamon

CARAMELIZED BANANA TOPPING

  • ½ to 1 ripe-but-firm banana sliced into 1cm rounds
  • 1 tsp 5g butter or coconut oil
  • 1 tsp maple syrup or brown sugar
  • 1 pinch ground cinnamon

OPTIONAL GARNISH

  • 1 tbsp crushed pecans or sliced almonds optional

Instructions 

The night before:

  1. Mash the half banana in the mason jar using a fork until mostly smooth.
  2. Add the Greek yogurt, rolled oats, chia seeds, cinnamon, vanilla, and milk.
  3. Stir vigorously for 20 seconds until fully combined and the chia seeds are evenly distributed.
  4. Seal the jar and refrigerate for at least 4 hours, ideally overnight.

In the morning:

  1. Heat a small pan over medium heat. Add the butter or coconut oil and melt for 30 seconds.
  2. Place the banana slices in a single layer in the pan.
  3. Pour the maple syrup and a pinch of cinnamon directly over the banana slices.
  4. Cook without moving for 1½–2 minutes per side, until deeply golden and the syrup is amber and slightly thickened. Remove from heat.
  5. Remove the jar from the fridge. Spoon the hot caramelized bananas on top, drizzle with the remaining pan syrup, and add crushed nuts if using. Serve immediately.

Notes

Note 1 — Storage & Meal Prep: The oat base keeps in a sealed airtight jar in the fridge for up to 4 days (I use the EDELHAUS glass mason jars with bamboo lids — linked in equipment). If it thickens too much by day 3, stir in a splash of milk before adding the topping. Always make the caramelized bananas fresh — they take 4 minutes and are infinitely better warm.
Note 2 — Key Substitutions: Greek yogurt → thick coconut or soy yogurt for dairy-free. Butter → coconut oil. Maple syrup → brown sugar or honey. Pecans → any nut you love, or skip entirely.
Note 3 — Banana Ripeness Matters: For the base, the riper the better — very spotted bananas are sweeter and mash more smoothly. For the topping, use a firmer banana so the slices hold their shape in the pan.