Easy Banana Almond Overnight Oats Recipe for Creamy Morning Bliss

Ingredients

• 90 g (1 cup)Rolled oats
• 240 ml (1 cup)Milk, dairy or plant-based
• 245 g (1 cup)Greek yoghurt
• 30 g (2 tablespoons)Chia seeds
• 1 mediumRipe banana, mashed
• 32 g (2 tablespoons)Almond butter
• 15 ml (1 tablespoon)Honey or maple syrup, optional
• 5 ml (1 teaspoon)Vanilla extract
• 25 g (1/4 cup)Sliced almonds
• 1 mediumFresh banana, sliced
• 2.6 g (1 teaspoon)Cinnamon

Instructions

1. 1

   Mix the base

   Add the rolled oats, chia seeds, mashed banana, milk, Greek yoghurt, almond butter, honey or maple syrup, and vanilla to a jar or bowl. Stir until smooth.

2. 2

   Chill overnight

   Cover the jar or bowl and refrigerate for at least 6 hours, or leave it overnight.

3. 3

   Toast the almonds

   Toast the sliced almonds in a dry frying pan over medium heat for 3–4 minutes, until golden brown.

4. 4

   Add the toppings

   In the morning, stir the oats, then top with fresh banana slices and toasted almonds. Sprinkle with cinnamon.

What are overnight oats?

Overnight oats are rolled oats softened in liquid in the fridge rather than cooked on the hob. This version combines them with yoghurt, chia seeds and banana for a thick, creamy breakfast.

The method is a simple no-cook approach to preparing oats ahead. Mashed banana sweetens the base, while almond butter and toasted almonds bring a nutty flavour and contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 45g carbs, 15g fat.

The oats and bananas provide most of the carbohydrates, while the yoghurt contributes protein. Almond butter, sliced almonds and chia seeds account for much of the fat. Pair a serving with fresh fruit or a savoury side if you want a more varied breakfast.

Choosing the ingredients

Rolled oats: old-fashioned rolled oats soften while keeping some texture. Quick oats can become softer, so use rolled oats for the result intended here.

Milk and yoghurt: either dairy or plant-based milk works. Greek yoghurt gives the mixture richness; choose a plain version if you want the banana and optional sweetener to remain the main flavours.

Banana: use a ripe banana for mashing into the base, and keep the second banana for fresh slices on top.

Getting the texture right

Chia seeds: these absorb moisture as the oats chill and help thicken the mixture. Stir thoroughly at the start so they are distributed through the oats.

Mixing: combine everything until smooth before covering. Give the oats another stir in the morning to bring the softened ingredients together.

Toasting the almonds

Dry pan: toast the sliced almonds without oil over medium heat for 3–4 minutes, keeping an eye on them as they colour.

Doneness: take them off the heat once golden brown. Let them cool briefly before adding them so they keep their crunch on the chilled oats.

Planning the chill

Chilling time: allow at least 6 hours in the fridge, or prepare the mixture the night before. The oats need this time to soften and the chia seeds to thicken the base.

Morning finish: stir the chilled oats and add the sliced banana, toasted almonds and cinnamon just before serving.

Serving the oats

Serve the two portions chilled, with the toppings spread across both bowls or jars. The fresh banana adds softness, while the almonds offer a crisp contrast.

For a more complete breakfast plate, serve with another piece of fruit or a savoury side such as an egg, according to your appetite.

Recipe notes & tips

• Use a jar or bowl with enough room to stir the mixture easily.
• Mash the ripe banana well so it blends evenly into the oat base.
• Stir the chia seeds through thoroughly to avoid clumps.
• Keep the almonds in a separate container until serving if preparing the oats ahead.
• Toast the almonds in a single layer and watch them closely as they brown.

Variations

• Plant-based milk: use your preferred plant-based milk in place of dairy milk.
• Maple option: choose maple syrup instead of honey for the optional sweetener.
• Extra cinnamon: add a little more cinnamon to the base as well as the topping.
• Smoother topping: use chopped toasted almonds if you prefer smaller pieces.
• Less sweet: leave out the optional honey or maple syrup and rely on the ripe banana.

Common mistakes to avoid

• Skipping the chill: the oats will not soften properly; refrigerate for at least 6 hours.
• Uneven chia seeds: clumps can form; stir the base thoroughly before chilling.
• Burnt almonds: they can colour quickly; toast over medium heat and watch them closely.
• Adding toppings too early: the banana can lose its fresh appearance and the almonds soften; top the oats in the morning.
• Using an unripe banana: it may be less sweet and harder to mash; choose a ripe one for the base.

How to store

Keep the covered oat mixture refrigerated and eat within 2 days for the best texture. Store the toasted almonds separately and add the fresh banana slices just before serving.

Frequently asked questions