Banana Cream Pie Overnight Oats: My Lazy Morning Secret
If You Love Banana Cream Pie, This One’s For You
Okay, so you know that feeling when you wake up and actually want breakfast instead of just coffee? (Rare for me, but this recipe does it). My very first batch of Banana Cream Pie Overnight Oats was basically an accident. I’d run out of milk (classic me), had overripe bananas, and didn’t feel like turning on the oven, or honestly, doing much at all. The first spoonful was like a cold, creamy hug—I think I “quality tested” half the jar before bed. Also: I may have spent more time deciding if I should add extra vanilla or just more bananas than I did making dinner that night.
Why You’ll Love These (Actually, Why I Do)
I make these whenever I want something sweet but not, you know, an actual breakfast pie. My family goes a bit nuts for these, probably because it satisfies their dessert-for-breakfast dreams (no judgment, right?). Sometimes I double the recipe just for me because the leftovers taste even better, though I usually have to fend off my brother (he’s a certified oat thief). And honestly, anything I can prep in under 10 minutes before bed is a win in my book—even if I have to remember to actually do it the night before. Which I forget. Frequently.
You’ll Need (But Don’t Stress If You Substitute)
- 2/3 cup rolled oats (Quick oats work in a pinch—my sister swears by them because she’s always late for work. Steel-cut? Nah, a bit chewy!)
- 2/3 cup milk (I use oat milk, but cow, almond, even coconut if you’re feeling fancy—my grandmother always insisted on whole milk, though honestly, it’s rich either way.)
- 1 tablespoon chia seeds (Sometimes I skip ’em if I can’t be bothered, but they do make it nice and thick.)
- One big ripe banana, mashed (the spottier the better, I promise)
- 1 tablespoon vanilla pudding mix (optional, but I do it for those pie vibes—you can just use a dash of vanilla extract instead, but where’s the fun in that?)
- 2 teaspoons maple syrup or honey (Or really, any sweetener—even a date or two blended in works, but I found out agave was a bit much for my taste buds.)
- Pinch of salt (Just trust me.)
- For topping: crushed graham crackers (sometimes I use shortbread if that’s all I can find—one time I tried ginger snaps and, well, it was weird), sliced bananas, whipped cream (the real kind if you’ve got it, but that squeezy dairy-free stuff works too)
Mix It Up (And Don’t Sweat The Mess)
- In a biggish jar or bowl, mash up your banana. As lump-free as you want. I just use a fork, but if yours looks like a crime scene, that’s okay.
- Add in the oats, milk, chia seeds, maple syrup (or honey), pudding mix (if going wild), and salt. Now stir like you mean it. This is where I usually sneak a taste; some nights I add more maple, because why not?
- Cover it up (plastic wrap; a random saucer; or if you’re lucky and a mason jar person, congrats! Screw the lid on. If not, anything will do).
- Stick it in the fridge overnight. Or at least 4 hours. Honestly, I forgot it for two nights once and it still tasted fine, maybe even better.
- In the morning, give it a stir. It might look a bit, um, gloopy, but don’t panic—it always does. Top with graham crackers, banana slices, and however much whipped cream you want (I definitely go overboard).
Real Notes from My Kitchen (Because No Recipe Is Perfect)
- One time I only had green bananas—just… don’t do it. Wait a day or two.
- You can make this with Greek yogurt (about 1/3 cup in place of some milk) but it’s pretty tart, so maybe a bit more syrup?
- If the oats are too thick in the morning, just splash in more milk and stir. Happens to me every time I use chia seeds.
Variations I’ve Tried (Some Good, One Not So Much)
- Swapping the pudding mix for a tablespoon of peanut butter makes it sort of like an Elvis pie situation. Not bad, actually.
- I tried adding cocoa powder once—tasted weirdly chalky but maybe I just did it wrong? Let me know if you crack that code.
- Blueberries instead of banana… tasty, but definitely not banana cream pie.
What If You Don’t Have A Fancy Jar?
Honestly, I just use a mixing bowl and plastic wrap half the time. Or that one random Tupperware (with a mystery stain from 1993) I can never find the lid for. If you really want to get creative, apparently Serious Eats recommends any airtight container—and who am I to argue?
How Long It Lasts (But Will It Really?)
You could store these for up to 3 days in the fridge. But between snacking, random spoonfuls, and my family’s sneaky hands, it never lasts more than a day for me. On second thought, make a double batch just in case.
How I Serve It Up (And Sometimes Dress It Up)
I’m a big fan of the graham cracker crust vibe, so I go heavy with the crumbs on top. Occasionally, I layer the oats and toppings in a glass just to feel a bit more Instagrammable. My cousin likes a sprinkle of cocoa nibs (like it’s a full dessert); I’ll admit it’s not the worst idea. Serve with a mug of strong coffee and a side of banana bread if you’re going all-in.
Pro Tips (AKA, Learn from My Goofs)
- I once skipped mashing the banana completely—just tossed chunks in. Regretted it. Lumpy and just a bit odd (unless you’re into texture surprises).
- Don’t overdo the chia seeds if you’re new—they can turn your oats into a brick (been there… needed a chisel).
- If you try subbing in steel-cut oats, let it soak longer. Like, overnight for sure, and then some. Otherwise it’s a jaw workout.
FAQ—Seriously, Friends Asked Me
- Can I freeze overnight oats? (Weird question, sure, but I googled) No, they get watery and really goopy. Not a fan.
- Do you eat them cold? Yep! But if you need something cozy, microwave 30 seconds. Not pie-warm, but still good. Actually, I sometimes sit mine out for 15 mins before eating, just takes the chill off.
- I don’t like bananas—sub ideas? I’ve tried a mashed mango, and it’s…not the same. But strawberries are decent. That said, it’s banana cream pie oats, so.
- How sweet is this? Up to you. I prefer mine less sweet so, if you like things old-school diner sweet, add a smidge more syrup or even a packet of brown sugar (my aunt does!).
- Is it really healthy? I mean, it’s oats and fruit; there’s some sugar, but I’m not pitching this as a superfood. Call it a breakfast treat and move on, I say.
And now, time to clean up the oats I just spilled while writing this—typical. Let me know if you stumble on a killer variation, or if you figure out that cocoa powder trick, I’m all ears!
Ingredients
- 2 cups old-fashioned rolled oats
- 2 cups milk (dairy or non-dairy)
- 1 cup Greek yogurt (plain or vanilla)
- 2 ripe bananas, sliced
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup crushed graham crackers
- Pinch of salt
Instructions
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1In a large mixing bowl, combine the rolled oats, chia seeds, and a pinch of salt.
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2Add the milk, Greek yogurt, maple syrup, and vanilla extract. Stir well to combine.
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3Fold in the sliced bananas.
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4Divide the mixture evenly into 4 jars or containers.
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5Top each jar with a sprinkle of crushed graham crackers.
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6Cover and refrigerate overnight, or for at least 4 hours. Serve chilled for a creamy banana pie-inspired breakfast.
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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