RecipesBreakfast
Breakfast
Peanut Butter and Banana Overnight Oats
A properly thick peanut butter and banana jar, mashed banana sweetening it naturally and chia thickening it further overnight. Top with extra banana and a drizzle of peanut butter before diving in.
- Serves
- 2
- Prep
- 10min
- Cook
- 0min
- Total
- 10min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Pressure, Cholesterol
Per serving
- Calories
- 554kcal
- Protein
- 33.8g
- Carbs
- 65.9g
- Fat
- 20.2g
- Fibre
- 12.5g
01
Ingredients
For 2 servings · MetricUS
- 100grolled oatsGF-certified if needed
- 250mlsemi-skimmed milk
- 100gGreek yoghurt, 2%, or skyr
- 30gvanilla protein powderone scoop
- 30gpeanut buttersmooth, no added sugar
- 1banana, ripemashed
- 2 tbspchia seeds
- banana slices and a drizzle of peanut butterto serve, optional
- 1 cuprolled oatsGF-certified if needed
- 1 cup2% milk
- ½ cupGreek yoghurt, 2%, or skyr
- 1 scoopvanilla protein powderabout 1/4 cup
- 2 tbsppeanut buttersmooth, no added sugar
- 1banana, ripemashed
- 2 tbspchia seeds
- banana slices and a drizzle of peanut butterto serve, optional
02
Method
Mix the base.
Mash the banana in a mixing bowl or jug until mostly smooth, a few small lumps are fine.
Add the oats, milk, yoghurt, protein powder, peanut butter and chia seeds. Stir until the protein powder is fully worked in and no dry pockets remain. This is the step that goes wrong if you rush it, powder clumps in cold milk far more than it does in warm.
Chill overnight.
Divide between two jars or airtight containers. Seal and refrigerate for at least 4 hours, ideally overnight. The chia needs that time to swell and grab the extra liquid, which is what gives the jar its set, spoonable texture rather than a soup.
Finish and serve.
Stir before eating. Top with extra banana slices and a drizzle of peanut butter if you want more of both.