Banana bread overnight oats take the flavor of a classic banana bread loaf — ripe banana, warm cinnamon, a touch of sweetness — and turn it into a no-cook breakfast you prep the night before. There's no actual bread in the jar; the name refers to the flavor, the same way "carrot cake oats" doesn't contain cake. Rolled oats soak overnight in milk alongside mashed banana and chia seeds, softening into a thick, spoonable texture without any stovetop or oven time.
The riper the banana, the better — one with heavy brown speckling mashes easily and is noticeably sweeter, which means you can use less maple syrup. Stick with rolled (old-fashioned) oats: quick oats can turn slightly gummy after a full night of soaking, and steel-cut oats stay too firm without actual cooking.
Build this directly in the jar or container you'll eat from, so there's nothing to clean in the morning beyond a spoon. It's traditionally served straight from the fridge; warming it is optional. The mixture continues to thicken the longer it chills, so keep a splash of extra milk nearby to loosen it up before eating if it's been sitting closer to 12 hours than 6.
This recipe is easy to adapt: use a plant-based milk for a dairy-free version, certified gluten-free oats if that's a concern, or skip the walnuts for a nut-free jar.
A no-cook, make-ahead breakfast that tastes like banana bread in a jar. Ripe banana and cinnamon flavor a simple base of rolled oats and milk, thickened overnight with chia seeds into a creamy, spoonable bowl — just stir and refrigerate the night before.
Mash the banana. In a 350 ml (12 oz) jar or other airtight container, mash the banana with a fork until mostly smooth.
Add everything else. Add the oats, milk, chia seeds, maple syrup, cinnamon, vanilla, and salt to the same jar.
Stir well. Mix for about 30 seconds, scraping the bottom of the jar, until no dry oats are visible and everything looks evenly combined.
Chill. Seal and refrigerate at 4°C (40°F) or below for at least 6 hours, or up to 12 hours overnight.
Check for doneness. The oats are ready when the mixture is thick and holds its shape on a spoon rather than pooling like liquid. If it still looks watery after 6 hours, give it another 1–2 hours.
Loosen if needed. If it's thickened more than you'd like, stir in an extra 1–2 teaspoons of milk just before eating.
Top and serve. Add the chopped walnuts and extra banana slices if using. Traditionally served cold, straight from the fridge. If you prefer it warm (optional):
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Storage: For best quality, use within 3–4 days when continuously refrigerated at 40°F (4°C) or below. The 3–4 day period is a recommended refrigerated storage window, not a guarantee of safety. Discard if it develops an unusual odor, appearance, or texture — but note that a normal appearance or smell does not by itself guarantee the food is safe; when in doubt, throw it out. The optional banana-slice garnish is best added just before serving because it browns quickly.
Freezing: Not recommended — the mixture separates and turns watery once thawed, and the banana darkens noticeably.
Reheating: See Step 7. Add a splash of milk before reheating if the oats have thickened in the fridge.
Pro Tips:
Common Mistakes:
Hello! I'm Chloe Bennett, a home chef and food lover from Austin, Texas. I created this space to share my love for cooking all kinds of food from quick breakfasts and appetizers to comforting dinners and sweet desserts. Every recipe is tested in my kitchen with simple ingredients, so you can make delicious meals with confidence.