The best Banana Cream Pie Overnight Oats
How This Became My Lazy Day Breakfast (But Not Lazy Tasting!)
You know those mornings when you wake up craving pie for breakfast but you also promised yourself you’d try eating a bit healthier? Yeah, me too—more times than I want to admit. That’s pretty much how I ended up making these Banana Cream Pie Overnight Oats. Honestly, the first batch was because I had a couple of bananas going brown on the counter and, well, who wants to waste a good banana? My grandma would’ve given me a right telling off. Funny thing: I used to think overnight oats were just a fad, but after accidentally making too much one day (turns out, oats swell up, who knew?), I realized they’re the actual secret to breakfast happiness.
Also, let’s be real—I’m not about to make myself an actual banana cream pie at 7 AM. But these oats? Just as good, way less stress, and—if you close your eyes—it’s almost like dessert for breakfast. Almost. Except, you know, less guilt and none of the fuss with pie crusts or flour-dusted counters.
Why You’ll Love This (or at Least Why I Do!)
I make this recipe when I need something cozy but also sort of impressive, like when my sister visits and expects me to have my life together (spoiler: she’s usually wrong). My family goes slightly bananas (sorry, had to) for this because it’s got all that pudding-meets-oats vibe and you can actually make it ahead. Actually, I learned the hard way NOT to add the bananas the night before—waking up to brown goo isn’t cute. But add them just before eating and it’s glorious. And if you’re the sort who likes things a bit extra, top it with a dollop of whipped cream—my nephew calls it “breakfast ice cream.”
The best bit: minimal mess; maximum flavor. My one gripe? Sometimes I want more than just a bowl.
What You’ll Need (I Swear Most of It’s in Your Pantry)
- 1 cup rolled oats (the honest truth: quick oats sorta work, but it’s a bit mushier; steel-cut is a no-go unless you want a crazy jaw workout)
- 1 cup milk (dairy or plant-based—I use oat milk cause I find it extra creamy, but almond is fine too; my friend swears by coconut for a tropical twist… up to you!)
- 1/2 cup Greek yogurt (if you’re in a rush, I’ve used regular yogurt, but it’s less thick. Oh, and my neighbor throws in a scoop of vanilla protein powder instead)
- 1 large ripe banana (I prefer it a bit speckled, almost at the banana bread stage. Again, don’t use a green one, yikes.)
- 1.5 tablespoons chia seeds (I skip these if I’m out, honestly, and it’s still fine. Flaxseed also sorta works here.)
- 2 teaspoons honey or maple syrup (my gran used to use that golden syrup stuff, but eh—your call)
- 1 teaspoon vanilla extract (the stronger, the better, though any vanilla works in a pinch)
- Pinch of salt (makes a difference, trust me)
- About 2-3 crushed vanilla wafer cookies (or graham crackers if, like me, you sometimes run out midweek—they’re both great, no biggie)
- Optional: whipped cream to top it off (for the full banana cream pie daydream)
Let’s Get Mixing—No Pie Tin Needed
- Grab a bowl or, if you’re fancy, a mason jar (I just use an old jam jar). Toss in your oats, chia seeds, and salt. Give it a quick stir.
- Pour in the milk, yogurt, honey (or syrup), and that hearty glug of vanilla extract. Now’s when I sneak a little taste—just to check the sweetness, you know? No shame.
- Mash up half the banana and stir it right in. (Don’t worry if the mix looks a bit weird. Overnight oats always look questionable before they rest.)
- Pop on a lid (or just cover with cling film; I lose jar lids constantly) and let it sit overnight. Or at least 5 hours. Sometimes I cheat and do 3, but the oats are a little chewier then—it’s OK in a pinch.
- In the morning (or, midday, no judgment) slice up the rest of the banana and layer it on top. Sprinkle the crushed cookies—this is the bit that makes it really pie-like. Plus a blob of whipped cream if you’re having a treat yo’ self day.
Lived and Learned: My Real-Life Notes
- If you use too much yogurt, it goes super tangy—kinda like yogurt pie, which isn’t really a thing, but could be?
- Once I left out the salt and wondered why it tasted flat. Don’t skip it, even if your brain says it won’t matter.
- I keep forgetting to buy more chia seeds, so sometimes I just skip ’em. Not a disaster.
Some Variations That (Mostly) Worked Out
- Tried adding peanut butter once—actually, it was awesome, but totally changed the vibe. Maybe not for banana cream purists.
- Swapped in caramel sauce instead of honey one time. It was good but super sweet, so maybe use less if you try that.
- One experiment: adding cacao nibs. Thought it’d be genius—nope, tasted a bit odd in this combo. So, not really recommended.
- Used canned coconut milk in place of part of the milk—very rich, but excellent if you love coconut.
Equipment: All You Actually Need (But It’s Nice to Have Fancy Jars)
I just use an old glass jar—a bowl works too if you’re out of jars. If you want to layer really neatly like the photos you see on Food52, you probably need a clear container, but in real life, no one cares. And if you don’t have a whisk? Just use a fork. But, sidenote, I once tried mixing it with chopsticks and would not recommend (oats went everywhere!).
How I Store This (But Honestly, It Disappears Fast)
Technically, these keep in the fridge for about 2-3 days in a sealed jar. Though, in my house, if it makes it past breakfast, it’s a miracle. Sometimes I double the batch, but then I find myself eating it as an afternoon snack.
Serving—How I Actually Dish It Up
So, the classic way is with extra banana slices, crushed cookies, and that little whoosh of whipped cream. I’ve also added a sprinkle of cinnamon sometimes because, well, why not? My cousin eats his with a spoon straight from the jar standing in front of the fridge, but I like to get a little bowl out and sit by the window.
Real-Life Pro Tips (AKA, Mistakes I Learned From)
- Don’t rush the soaking time. Once I did that, and I ate oats with the texture of birdseed—not great.
- Add the fresh banana right before you serve. Otherwise it morphs into brown mush (been there, not going back).
- I once got a bit cocky and tripled the honey—let’s just say, it was more dessert than breakfast and my teeth ached.
- If you forget the salt like I do—just sprinkle a tiny bit on in the morning. Salvages it, trust me.
FAQ—For the Friends (and Randoms) Who’ve Actually Asked
- Can I make these dairy-free? Absolutely! Coconut yogurt and any nut or seed milk work; oat milk’s my fave for creaminess.
- Is this good for meal prep? For sure. Actually, I make three jars sometimes and grab ’em on the way out. Just remember—the banana you want to add fresh. Unless you’re keen on brown goo. (I’m not judging, it’s just… weird.)
- Do I have to use chia seeds? Nah. They make it thicker, but if you’re out, skip them or swap in a spoonful of ground flaxseed.
- Is it edible before letting it sit overnight? You can try (I definitely have, late at night), but it’ll be chewy. Not bad, just not the pudding-like texture you get if you actually wait.
- Any fancy toppings? Toasted coconut, chocolate chips, or a drizzle of peanut butter work. Honestly, check Minimalist Baker for ideas—I steal half my toppings form there anyway.
So that’s my not-so-secret not-so-perfect take on The best Banana Cream Pie Overnight Oats. If you try it and it turns out wild or you’ve got a genius tweak—I genuinely want to hear about it. Either way, enjoy the (pie-for-breakfast) magic!
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 1 large ripe banana, sliced
- 1/2 cup vanilla yogurt
- 2 tablespoons chia seeds
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon vanilla extract
- 2 graham crackers, crushed (for topping)
Instructions
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1In a medium bowl or jar, combine oats, milk, chia seeds, honey or maple syrup, and vanilla extract. Stir until well combined.
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2Layer half of the banana slices along the bottom of two jars or containers.
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3Pour the oat mixture over the banana slices, then top each jar with vanilla yogurt.
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4Add the remaining banana slices on top and sprinkle the crushed graham crackers over each serving.
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5Cover and refrigerate overnight, or for at least 4 hours. Enjoy chilled in the morning.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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