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.
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.
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.
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.
No, steel cut oatmeal is not recommended for overnight oats. Due to its coarser structure, it needs to be heated before enjoying to soften.
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.
To omit yogurt in the recipe, increase the amount of milk by 1/4, until you have a thick but not runny consistency.
Yes, overnight oats can be prepped and frozen for up to 6 months. To thaw, place in the fridge overnight prior to enjoying.
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.