Free recipe
Banana-peanutovernight oats
Mix the base tonight. Add the banana in the morning. The fridge does the waiting while you do something else.
- No cook
- 1 serving
- Fridge needed
- US cups and spoons
What goes in
Ingredients
- 1/2 cup old-fashioned rolled oats (40 g)
- 1/2 cup pasteurized dairy milk (120 ml)
- 1 tbsp smooth peanut butter
- 1 small banana, peeled (100 g)
- 1/4 tsp ground cinnamon, optional
What you’ll use
- Covered food container with room to stir; spoon.
- Measuring cups and spoons; knife and board.
Use a microwave only if your residence allows one.
How to make it
- 1
Choose the right oats
Use commercial rolled oats with a manufacturer overnight or no-cook method. Steel-cut oats and dry instant sachets are not direct swaps.
- 2
Mix the base
Stir the oats, milk and peanut butter in a clean food container. Add the optional cinnamon. Mix until no dry patches of oats remain.
- 3
Cover and chill
Cover and refrigerate at 40 F / 4 C or colder for at least 8 hours. Do not leave the mixture on a desk or counter to soak.
- 4
Finish in the morning
Stir the chilled oats. Peel and slice the banana, then add it on top. Eat cold the next morning; this recipe is for one morning, not a weekly batch.
Roommate tip: Soaking changes texture; it is not a cooking step. The refrigerator is part of this recipe, not optional.
Good to know
- Contains milk and peanuts in this exact version.
- Check oats and other labels for additional allergens.
- Keep chilled throughout. Plan to eat within 24 hours of mixing, or sooner if an ingredient label requires. The texture and exact portion still need a kitchen test.
- Keep chilled ingredients at 40°F (4°C) or colder. Wash your hands and rinse fresh produce first.
