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Banana Split Overnight Oats

Switch up your breakfast routine with these Banana Split Overnight Oats! Naturally sweetened, totally vegan, and gluten-free – it’s full of plant-protein and nostalgic flavors.

banana split overnight oats next to fresh fruit

What are overnight oats?

If you’re not familiar, overnight oats are a perfect way to enjoy protein-packed oatmeal without needed to cook or heat anything at all! By mixing the ingredients (namely, oats, milk, and yogurt) ahead of time and place in the fridge, they can soften as if they were cooked). Overnight oats are a perfect low effort-high reward style recipe, which is something I appreciate year round but especially in summer months, when hot oatmeal is not apealing.

Ingredient Details

This list is long but is comprised of a few sections – feel free to make just one or two of the components!

The base is made with old fashioned rolled oats, chia (or flax) seeds, a pinch of salt, mashed banana (for sweetness), yogurt, oat milk, cinnamon, and nutmeg. You can optionally include maple syrup to make things a bit sweeter. I also like adding walnuts for extra protein and omega-3s.

The banana split toppings are simply fresh berries, a sliced banana, shredded coconut and a healthy chocolate sauce. This deviates a bit from the traditional banana split but in a way that I think works well for morning.

I actually do not love chocolate anything in the early part of the day, but this tahini chocolate sauce is the perfect topper for a “fun” brunch. It’s easily made with cocoa powder, runny tahini paste, and maple syrup.

side view of banana split overnight oats

Recipe FAQs

Can mashed banana be added to overnight oats?

Yes! However, adding mashed banana can shorten their shelf life just a bit – you’ll want to eat them within 3 days to avoid any “off” flavors from the added banana.

Can you use steel cut oatmeal for overnight oats?

No, steel cut oatmeal is not recommended for overnight oats. Due to its coarser structure, it needs to be heated before enjoying to soften.

Can you make overnight oats without chia seeds?

Yes! To omit chia seeds, decrease the amount of milk by 1/4. This will make up for the lack of binding agent. Alternatively, you can directly substitute ground flax at a 1:1 ratio for chia.

How do you make overnight oats without yogurt?

To omit yogurt in the recipe, increase the amount of milk by 1/4, until you have a thick but not runny consistency.

Can you freeze overnight oats?

Yes, overnight oats can be prepped and frozen for up to 6 months. To thaw, place in the fridge overnight prior to enjoying.

How can you make fast overnight oats?

To speed things up, use instant oats instead of old fashioned rolled oats. Decrease the suggested liquid by 1/4-1/3. The end result will not be quite as chewy, but will still satisfy the craving!

Ways to Customize this Recipe

Originally I thought this would just be a recipe for banana bread overnight oats, as the nutmeg and cinnamon evoke a very cozy flavor profile to me. However, turning this into a full-blown banana split is a lot more fun to eat (and for photos, hah). Feel free to just make the overnight oats base if you’re meal prepping for the week.

Alternatively, double this recipe to have enough for a few more people (or days of the week). The banana does not start tasting “off” until around day four, so I’ve had a lot of success making this ahead.

Feel free to get creative with the toppings you use. I omitted maraschino cherries because they’re not my cup of tea, but feel free to sub in whatever fruit you enjoy. If you like chocolate in the morning, try adding some chips! Plain peanut or almond butter would be a fine substitute for tahini in the sauce as well.

partially eaten banana split overnight oats in a bowl

More Oatmeal Recipes

Apple Pie Overnight Oats

Granola Breakfast Cookies

Banana Bread Granola

Quaker-Inspired Chewy Bars

Pumpkin Spice Granola Bark

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banana split overnight oats next to fresh fruit

Banana Split Overnight Oats

  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


Switch up your breakfast routine with these Banana Split Overnight Oats! Naturally sweetened, totally vegan, and gluten-free – it’s full of plant-protein and nostalgic flavors. Serves two.


Units Scale

For banana bread overnight oats base:

  • 1 cup old fashioned rolled oats
  • 1 TBS chia seeds, or ground flax (see notes to omit)
  • Pinch of salt
  • 1/2 of a small to medium banana, mashed
  • 1/3 cup plain unsweetened nondairy yogurt (not Greek-style)
  • 1 cup unsweetened plain oat milk
  • 1 TBS maple syrup, optional if you prefer a sweeter recipe
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 cup walnuts, optional

For banana split toppings:

  • 2 small bananas, peeled and sliced lengthwise into two pieces
  • Mixed berries of choice (I used strawberries and blueberries)
  • 2 TBS unsweetened shredded coconut

For tahini chocolate sauce:

  • 2 TBS cocoa powder, dutch process if possible
  • 2 TBS runny tahini paste
  • 1 TBS maple syrup
  • 2 TBS plain oat milk
  • Pinch of salt


  1. Begin the night before you plan to serve this recipe (or at least 2-3 hours in advance). Combine all ingredients for overnight oats into a medium sized, sealable container (reminder: this makes enough for at least two servings). Let sit in the fridge – the oats will naturally soften and the chia seeds will help absorb liquid for a perfectly chewy texture.
  2. In two shallow bowls, place sliced banana halves down. Spoon half of the oats mixture inside each, and top with berries and coconut.
  3. In a small bowl, combine all ingredients for tahini chocolate sauce. Drizzle over each bowl and enjoy right away.


This recipe will keep in the fridge for 2-3 days, but know that the bananas will soften over time. The oats base is of course delicious on its own, I mainly included the sundae elements for some fun and prettier photos.

To make this recipe without chia or flax seeds, simply reduce the amount of milk to 3/4 cup.

Ingredient details are for oatmeal base.

  • Prep Time: 10 minutes
  • Resting time: 2 hours
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Stirring
  • Cuisine: American


  • Serving Size: One half of recipe
  • Calories: 319 calories
  • Sugar: 6.8 grams
  • Sodium: 112.3 milligrams
  • Fat: 11.3 grams
  • Saturated Fat: 1.4 grams
  • Unsaturated Fat: 9.9 grams
  • Trans Fat: 0 milligrams
  • Carbohydrates: 43.5 grams
  • Fiber: 8.7 grams
  • Protein: 12.5 grams
  • Cholesterol: 0 milligrams
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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  1. Linda says

    I am going to make these for breakfasts during the week – my kids will love them! Thank you so much for such an easy and healthy recipe.

  2. Sue says

    I love all your suggestions for toppings and substitutions- so helpful! Am definitely trying this.

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