Peanut Butter & Banana Overnight Oats

Overnight oats are the breakfast you make the night before and eat straight from the fridge. Oats soak in milk and yogurt until soft and creamy, with peanut butter stirred in and banana on top.

A jar costs much less than a coffee shop breakfast. Oats, peanut butter and bananas are all inexpensive staples, and together they have enough protein and fiber to hold you until lunch.

Five minutes at night is all it takes. Make several jars at once and breakfast is done for most of the week.

Ingredients and Swaps

• Oats: Old-fashioned rolled oats soften without turning mushy. Quick oats work but get softer. Steel-cut oats stay too firm.
• Milk: Any kind, dairy or plant-based.
• Greek yogurt: Adds creaminess and protein. Regular yogurt works, or use extra milk for a thinner jar.
• Peanut butter: Creamy or crunchy. Almond or sunflower seed butter are easy swaps.
• Chia seeds: They thicken the oats. Leave them out and use a tablespoon less milk if you don’t have any.

Tips for Creamy Overnight Oats

• Stir well. Make sure the peanut butter is mixed in and no dry oats are stuck at the bottom.
• Give it time. The oats need at least 4 hours. Overnight is best.
• Adjust in the morning. Too thick? Stir in a splash of milk.
• Add the banana fresh for later jars. If you’re prepping several days, slice the banana on the morning you eat it so it doesn’t brown.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $0.66 from Walmart, $0.65 from ALDI · Per Serving – $0.65 to $0.66

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Peanut Butter & Banana Overnight Oats

Rolled oats soaked overnight in milk and Greek yogurt with peanut butter, honey and chia seeds, topped with sliced banana.

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Prep Time 5 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 1 jar

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ½ cup rolled oats
• ½ cup milk
• ¼ cup Greek yogurt
• 1 tablespoon peanut butter
• 1 teaspoon honey
• 1 teaspoon chia seeds
• pinch ground cinnamon
• ½ banana sliced

Method

 

1. Add the oats, milk, yogurt, peanut butter, honey, chia seeds and cinnamon to a jar or bowl.
2. Stir well, until the peanut butter is mixed in and no dry oats remain.
3. Top with the banana slices.
4. Cover and refrigerate for at least 4 hours or overnight.
5. Stir, add a splash of milk if it’s too thick, and eat cold or warmed.

Notes

• Almond butter or sunflower seed butter can replace the peanut butter.
• Add 1 teaspoon of cocoa powder for a chocolate version.
• Top with chopped nuts for crunch.

Flavor Variations

• Chocolate: Stir in 1 teaspoon of cocoa powder.
• PB and J: Swap the banana for a spoonful of jam or a handful of berries.
• Crunchy: Top with chopped peanuts or granola just before eating.

More grab-and-go breakfasts: Greek Yogurt Parfait Jars and Vanilla Chia Pudding.

Storage

• Refrigerate, covered, for up to 4 days.
• Eat cold, or microwave for 30–45 seconds if you prefer them warm.
• Jars with a lid make these easy to take to work or school.

Peanut Butter Banana Overnight Oats: Your Questions

Can I make a big batch?

Yes. Multiply the recipe by four and divide it among four jars, or mix it in one large container and scoop out portions.

Can I make them without yogurt?

Yes. Use ¾ cup of milk total in place of the milk and yogurt.

Do I have to use a jar?

No. Any bowl or container with a lid works.