Description

A simple, 3-minute prep overnight oats recipe using rolled oats, milk, peanut butter, and banana. Perfect for busy school mornings, this creamy, grab-and-go breakfast is budget-friendly and customizable.

Ingredients

Scale

1 cup old-fashioned rolled oats
1 cup milk (dairy or plant-based like almond, soy, or oat)
2 tablespoons peanut butter (natural, creamy or crunchy)
1 medium banana, sliced
1 teaspoon honey or maple syrup (optional)
1/2 teaspoon cinnamon
1 tablespoon chia seeds (optional)
A pinch of salt
Optional toppings: chocolate chips, extra peanut butter drizzle, fresh fruit, nuts

Instructions

Gather clean, dry mason jars or airtight containers.
Measure 1/2 cup of rolled oats into each jar. If using chia seeds, add them now and mix with the oats.
Pour 1/2 cup of milk over the oats in each jar.
Add 1 tablespoon of peanut butter to each jar. If stiff, microwave for 10 seconds to soften, then stir into the milk until mostly mixed.
Slice the banana into thin rounds and add them directly to the jars.
Drizzle 1/2 teaspoon of honey or maple syrup into each jar. Sprinkle with 1/4 teaspoon of cinnamon and a tiny pinch of salt. Stir gently to coat the oats.
Close the lids tightly and refrigerate for at least 6 hours, preferably 8 hours.
In the morning, stir well. If too thick, add a splash of milk. Top with extra toppings if desired and serve cold.

Notes

Use ripe bananas for natural sweetness. If oats are too thick, add a splash of milk and let sit for 5 minutes. If too thin, add more oats or chia seeds next time. Do not freeze as texture becomes mushy. Store in fridge for up to 5 days.

Prep Time: 3 minutes
Cook Time: 0 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 jar (approx. 1 cup
Calories: 350
Sugar: 12
Sodium: 150
Fat: 14
Saturated Fat: 2
Carbohydrates: 45
Fiber: 6
Protein: 12

Keywords: overnight oats, breakfast recipe, back to school, quick breakfast, healthy oats, peanut butter banana, meal prep, gluten-free option, vegan option