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!

Banana Split Overnight Oats

Description

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.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

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.
In two shallow bowls, place sliced banana halves down. Spoon half of the oats mixture inside each, and top with berries and coconut.
In a small bowl, combine all ingredients for tahini chocolate sauce. Drizzle over each bowl and enjoy right away.

Notes

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

Nutrition

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