Banana Split Overnight Oats

5 from 2 votes

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. Serves two.

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 319kcal

Author: Emily

Ingredients

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
½ of a small to medium banana mashed
⅓ 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
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ 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

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.

Video

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 ¾ cup.

Ingredient details are for oatmeal base.

Nutrition