Peanut Butter Banana Cinnamon Overnight OatsPeanut Butter Cookie Dough Overnight Oats
This recipe combines the flavors of banana bread and cookie dough into a make-ahead breakfast. It is suitable for busy people who want a nutritious meal that requires no cooking in the morning.
Equipment
- Medium mixing bowl or large mason jar
- Airtight container or mason jars
Ingredients
Oats and Base
- 1 cup rolled oats (old-fashioned oats)
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons natural peanut butter
- 1 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chia seeds
Add-ins and Toppings
- 1 ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips Reserve some for topping
- Optional toppings: sliced banana, extra peanut butter, chocolate chips, chopped peanuts
Instructions
- In a medium mixing bowl or large mason jar, combine the rolled oats, almond milk, peanut butter, maple syrup, vanilla extract, cinnamon, and sea salt. Stir until the peanut butter is fully incorporated and the mixture is smooth.
- Add the mashed banana and chia seeds to the oat mixture, stirring well to ensure even distribution throughout.
- Fold in the mini chocolate chips, reserving a few for topping if you plan to use them.
- Transfer the mixture to an airtight container or divide between two mason jars or serving containers.
- Cover tightly and refrigerate for at least 4 hours, or preferably overnight (8-12 hours), to allow the oats to soften and the flavors to mix.
- When you are ready to serve, stir the oats and add a splash of milk if you want a thinner texture.
- Top with sliced banana, a drizzle of peanut butter, extra chocolate chips, or chopped peanuts as you like.
- Eat cold straight from the refrigerator, or warm briefly in the microwave for 30-45 seconds if you prefer warm oats.
Notes
I made this recipe on a Sunday evening when I wanted something sweet but needed healthier choices for the week. I used overripe bananas and peanut butter, mixing the comforting flavors of banana bread with cookie dough taste. I now make double batches weekly because the family enjoys them.