This Creamy Banana Overnight Oats Recipe Will Keep You Full All Morning

If you’re looking for a nutritious breakfast that’s quick, filling, and satisfying, these banana overnight oats should be on your radar.

Packed with fiber, healthy fats, and plant-based protein, this recipe combines ripe bananas, creamy pecan butter, and chia seeds into one dreamy, no-cook meal you can grab straight from the fridge.

Whether you’re meal prepping for the week or trying to up your breakfast game, this simple recipe from EatingWell is gluten-free and vegetarian — perfect for a range of dietary needs.

Ingredients (Serves 4)

• 2 ripe medium bananas, divided
• 2 cups unsweetened almond milk (or any other nondairy milk)
• 1 cup old-fashioned rolled oats
• ½ cup smooth pecan butter (or almond butter), divided
• ¼ cup whole-milk plain strained Greek-style yogurt
• 2 tablespoons chia seeds
• 1 tablespoon honey
• ¼ teaspoon salt
• Optional garnish: Fresh raspberries

Quick & Easy Directions

1. Mix it up
In a large bowl, mash 1 banana until smooth. Stir in the almond milk, oats, ¼ cup nut butter, yogurt, chia seeds, honey, and salt. Mix well.

2. Portion & chill
Divide the mixture evenly among 4 jars or bowls. Cover and refrigerate for at least 8 hours (or up to 3 days) to allow the oats and chia seeds to soften.

3. Top & enjoy
Before serving, slice the remaining banana and top each serving. Add a spoonful of the remaining ¼ cup pecan or almond butter. Garnish with raspberries if desired.

Tip: Prepare the oats up to 3 days in advance. Just add your toppings right before serving for the freshest taste and texture.

Nutrition Highlights

Per ¾ cup serving

• Calories: 419
• Fiber: 9g
• Protein: 9g
• Total Fat: 25g (only 3g saturated)
• Added Sugars: Just 4g
• Cholesterol: 2mg
• Potassium: 424mg
• Sodium: 247mg

These oats aren’t just filling — they’re a great source of heart-healthy fats, plant protein, and potassium, all while keeping added sugar to a minimum.