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Creamy Overnight Peanut Butter Banana Protein Oats (High-Protein Breakfast)

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This creamy overnight peanut butter banana protein oats recipe is the blueprint for the most satisfying, no-cook breakfast. It’s the breakfast that actually keeps you full until lunch, made with simple ingredients and ready in five minutes.

Ingredients

Scale
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (120ml) milk of choice (whole milk, unsweetened almond milk, oat milk, or 2% milk)
  • 1/4 cup (60g) plain Greek yogurt
  • 1 medium ripe banana, mashed
  • 2 tablespoons (32g) natural peanut butter
  • 1 scoop (about 30g) vanilla or unflavored protein powder (optional)
  • 1 tablespoon (12g) chia seeds (optional)
  • 1–2 teaspoons maple syrup or honey (optional, for sweetness)
  • Pinch of salt

Instructions

  1. In a mason jar or small bowl, mash the peeled banana with a fork until mostly smooth with a few small lumps.
  2. Add the milk, Greek yogurt, and peanut butter to the mashed banana. Whisk or stir until the peanut butter is mostly incorporated and the mixture is a uniform tan color.
  3. Add the rolled oats, chia seeds (if using), protein powder, and a tiny pinch of salt. Stir until no dry patches remain, scraping the bottom of the jar.
  4. Taste the mixture and adjust sweetness or peanut butter as desired.
  5. Seal the jar tightly and refrigerate for at least 6 hours, preferably overnight (8-12 hours).
  6. In the morning, stir the oats. If too thick, add a splash of milk to loosen. Top with desired toppings and enjoy cold.

Notes

For best texture, use rolled oats and let sit for a full 8 hours. If oats are too runny, add extra chia seeds and let sit another hour. If too thick, stir in a splash of milk. Protein powder is optional but recommended for extra staying power.

Nutrition

Keywords: overnight oats, peanut butter, banana, protein, high-protein breakfast, no-cook breakfast, meal prep, healthy breakfast

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