Peanut Butter Banana Protein Overnight Oats
This recipe is for busy professionals, fitness enthusiasts, and anyone needing a nutritious, no-cook breakfast prepared in advance. It provides a protein-rich meal that keeps you satisfied until lunch.
Equipment
- Mason jar or airtight container
Ingredients
Oats and Base
- 1/2 cup rolled oats
- 1/2 cup unsweetened almond milk
- 1/4 cup plain Greek yogurt
- 1 scoop vanilla protein powder about 30g
Flavor and Texture
- 2 tablespoons natural peanut butter
- 1 tablespoon chia seeds
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch sea salt
Toppings
- 1 medium banana sliced, reserve half for topping
- As desired extra peanut butter, banana slices, chopped peanuts, dark chocolate chips Optional toppings
Instructions
- In a mason jar or airtight container, combine the rolled oats, almond milk, Greek yogurt, and protein powder. Stir until the protein powder is fully incorporated and no clumps remain.
- Add the peanut butter, chia seeds, maple syrup, vanilla extract, cinnamon, and sea salt to the oat mixture. Stir vigorously until all ingredients are well combined and the peanut butter is evenly distributed.
- Slice half of the banana and gently fold it into the oat mixture, reserving the remaining banana slices for topping.
- Seal the container tightly with a lid and shake gently to ensure everything is mixed thoroughly.
- Refrigerate the overnight oats for at least 4 hours, or preferably overnight (8-12 hours), to allow the oats to soften and absorb the liquid.
- In the morning, give the oats a good stir. If the consistency is too thick, add a splash of almond milk to reach your desired texture.
- Top with the reserved fresh banana slices and any additional toppings like extra peanut butter, chopped peanuts, or a sprinkle of dark chocolate chips.
- Enjoy cold straight from the refrigerator, or let sit at room temperature for 10 minutes if you prefer a less chilled breakfast. Store in the refrigerator for up to 3 days.
Notes
I created this recipe during a hectic work week when I was skipping breakfast often. I needed something requiring zero morning effort that would keep me satisfied until lunch. This combination became my go-to solution. I now make three jars every Sunday night, which has changed my mornings.