Banana Overnight Oats

March 18, 2015

This recipe is not wild. It’s not even particularly creative. I mean, overnight oats is nothing new, neither is the act of adding ripe banana to preparations as means of upping its deliciousness. But last Thursday evening, the simple step of mashing a banana into my oat/yoghurt mixture the night before a busy morning left me feeling rather clever. An inquiry on my instagram picture as to whether the recipe was on the blog encouraged me to write it up and share another serve today, for Wednesday Breakfast Club.

This breakfast is sweetly comforting in the morning. It’s the vegemite toast of overnight oats. My love of bananas as a child surely amplifies these feelings of nostalgia, but I’m sure you’ll be affectionate towards it too. Speaking of fruit and children, I have another pregnancy update coming this week where I mention my present desire for all things fruit, as well as my inability to feel full. These oats help tick both boxes.

Thank you to Ben for his excellent hand modelling in the above photo, as always. And thank you to the moody autumn light, providing a dreamy setting for these photographs yesterday morning (I made a double batch to last until today). Gentle summer sunshine is a glorious thing, but I am wholeheartedly loving these cooler, crisp March mornings. Soon I’ll fancy poaching some quince. It’s going to be a sweet autumn.


Banana Overnight Oats

Note: you can go two ways here. For thicker, creamier oats, go heavy on the yoghurt/light on the milk. For a more porridge consistency, cut back the yoghurt and up the milk quantity. The ratios below allow for somewhere in between. Also, beware that depending on the sweetness of your yoghurt, you may want less/more honey. Taste and adjust. You can always add more to serve. My yoghurt here is on the tart side (full-fat plain yoghurt is generally less sweet than reduced fat).

Serves 2

1 heaping cup Rolled Oats
1 tablespoon Chia Seeds
1/2 cup plain Greek or Natural Yoghurt (I used Farmers Union one time and Jalna Biodynamic another)
2/3 cup Milk
1 ripe Banana
1/2 – 1 tablespoon Honey, to preference (see note)

To top: more yoghurt or milk, ground cinnamon and something crunchy like toasted pepitas/other seeds (walnuts!!) or a scattering of granola.

1. Put the oats, chia seeds, yoghurt and milk in a wide shallow bowl, then stir to combine.
2. Mash the banana into the oat mixture and stir to combine.
3. Drizzle the honey, fold through and cover tightly with a lid and keep in the fridge.
4. In the morning serve with toasted seeds and other good things.


Heidi xo

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  • mariam safi March 18, 2015 at 9:11 am

    Hi heidi!! Congratulations on the beginning of your journey towards mamahood!! i just love your blog and always look forward to trying your new and creative breakfast recipes!! Going to try this one too. I just have a couple of questions to ask!
    is it ok to use cold milk and yoghurt?
    does the mixture need to be kept in the fridge (its warm where i live)?
    thanks and keep inspiring us with your lovely posts! God bless

    • Heidi March 18, 2015 at 9:16 am

      Thank you so much, Mariam! Yes it’s definitely kept in the fridge & made with cold milk/yoghurt. I should have put that in, sorry, for some reason I just assumed people knew!! My bad, will amend the method now. x

  • mariam safi March 18, 2015 at 9:24 am

    Thanks very much Heidi. Have a great day!!

  • Lynn March 23, 2015 at 4:25 pm

    I LOVE recipes like this. Great hand modeling Ben!

    • Heidi March 24, 2015 at 6:42 pm

      I passed on your compliments 😉 x

  • Krys March 24, 2015 at 2:12 pm

    Love this version of oats – I make a mix of oats, chia seeds, yoghurt and berries nearly every day. I think I’ll try to mix things up with a mashed banana (and a scattering of walnuts)! I’m liking the fresh mornings too…porridge weather soon!

    • Heidi March 24, 2015 at 6:45 pm

      Woohoo porridge weather 🙂 x ps walnuts is a great addition!

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