Quick Chat Before Breakfast
I have to admit, I wasn’t always an overnight oats person. In fact, for years, the words “cold oatmeal” kinda made me cringe (maybe just me?). One day, after a particularly regrettable morning involving undercooked porridge and a very impatient toddler, I thought, fine, I’ll give this thing a go—let’s just say, I’m now a full-on convert. Whenever we’re in a rush—which, honestly, is most weekdays—these High Protein Peanut Butter Banana Overnight Oats pretty much save the day. Oh! And if you’re wondering if the kids approve: the jars are always mysteriously emptied by morning. Coincidence? Not likely.
Why I Keep Coming Back to These Oats
I make this recipe when I know I’ll be hitting snooze at least twice, and still want a breakfast that’ll keep me full till, maybe, noon (pipe dream). My family goes a bit wild for these because they’re basically like eating a PB&J that moonlights as a health food (no joke, my partner’s asked me to patent it). Annoyingly, it took me three tries to get the banana-to-peanut butter ratio right to avoid, you know, the glue effect. I sometimes mutter about the sticky peanut butter jars, but oh well, worth it.
What You’ll Need (Subs & Odd Family Lore Included)
- 1 cup rolled oats (I’ve used quick oats in a pinch, and it’s…fine. Steel cut, though, just don’t—lesson learned)
- 1 scoop vanilla protein powder (Grandma says use one brand, I say, use whatever’s on sale. Chocolate protein powder is fun, too, but changes the whole vibe)
- 2 tbsp peanut butter (Creamy, crunchy, natural, whatever’s open. Almond butter works, in a slightly less peanutty way)
- 1 ripe banana, mashed (Once used a frozen one. Not my finest hour, but edible.)
- 2/3 cup milk of choice (I often go with unsweetened almond milk. Regular milk or oat milk? Totally fair game)
- 1 tbsp chia seeds (Optional, but they make it thicker. I forget them all the time, still good)
- 1 tsp honey or maple syrup (I leave it out sometimes, honestly, banana’s sweet enough for me)
- Small pinch salt (Just trust me)
- Optional: sliced bananas, a few chopped nuts, or a dusting of cinnamon for the top
How I Actually Make These (with a Few Tangents)
- In a bowl or, you know, a jar or even a coffee mug if the rest are in the dishwasher, combine the oats, protein powder, and chia seeds. I usually give it a quick mix here.
- Add the mashed banana, peanut butter, milk, salt and honey/maple syrup. Stir it all together; this is where I sneak a taste. Sometimes it’s messier than Instagram would have you believe. Don’t worry if it looks odd—it does until it doesn’t.
- Cover and refrigerate overnight, or at least 4 hours (one time I only waited 90 minutes and it was pretty mushy, but hey, desperation is real).
- In the morning, give them a stir. If it’s too thick, splash in more milk. Top with extra banana, nuts, and a little cinnamon if you feel fancy (sometimes I don’t bother; it’s still good).
Stuff I’ve Figured Out (the Hard Way)
- If you go heavy on peanut butter, it really does get a bit gluey. Actually, I find it works better if you swirl it in at the end sometimes.
- Forgot the protein powder once? Not a disaster, just less filling—pop in some Greek yogurt if you want more oomph.
- Using a really brown banana gives way more banana-ness. Err on the side of ripe. Or eat it with a spoon, no judgement.
Stuff I’ve Tried (Honest Results, Too)
- Chocolate chips. Too sweet for breakfast, but brilliant at midnight. Your call.
- Added shredded coconut once—tasted like a holiday (in a good way). Coconut yogurt, though? Not for me, tasted too perfumey.
- A dash of instant coffee stirred in. Wake-up call—literally. But a bit weird texture-wise.
What You Need (and Workarounds)
- A lidded jar or some kind of container. Don’t have one? A bowl with a saucer on top is honestly fine. Once used cling film and a mug, didn’t die.
- Spoon for stirring (have used a chopstick once, it was not ideal, but it mixed…eventually)
Keeping It Fresh (Not That It Lasts)
Pop the oats in the fridge—covered—and they’re good for up to 3 days, or so they say. Honestly, in my house, it never lasts more than a day. They seem to disappear faster than socks in the dryer.
How I Serve It (Sometimes with a Side of Chaos)
I’m a sucker for a big mug of coffee alongside, and if I’m feeling extra, a dollop of Greek yogurt and a few chopped nuts on top. My kids like theirs with a drizzle of chocolate syrup—go figure. Sometimes we just eat it straight from the container by the fridge. No judging here.
If I Could Do It Over… (and I have, a lot!)
- Don’t rush the soaking—tried eating it after 30 mins and it’s honestly just sad, not oats.
- Add the toppings after stirring, not before refrigeration—makes it less soggy, more tasty.
- Once tried warm milk instead of cold, thinking it’d soak in better. Nope, turned into oat glue. Lesson learned!
Questions I Keep Getting (With Real Answers!)
- Can I actually make this dairy-free?
- Yep, totally. Almond, oat, soy milk—all work. Or skip the protein powder if your only option is whey and you don’t do dairy.
- Does it HAVE to be overnight?
- Well, technically 4 hours will do. But overnight means you can pretend breakfast just magically happens.
- What about nut allergies?
- Sunflower seed butter is great here, and sometimes I make it that way for playdate mornings.
- How much protein is in this?
- Depends on your powder, but maybe 20 to 25 grams per serving? Not an exact science, but it fills you up!
- Can I microwave it in the morning?
- You can. Just heat in short bursts and stir a lot, or it gets…odd. Actually, it’s best cold, in my book.
- What if I hate bananas?
- Try applesauce (about 1/3 cup), or just use frozen berries. Different vibe, but still tasty.
So there you go, mate—easy, quick, high-protein overnight oats with a little everyday realness thrown in. Let me know if your family likes these, or if you come up with a new combo I should try! Now, off you go—breakfast awaits.
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk
- 1 medium banana, mashed
- 2 tablespoons natural peanut butter
- 1 scoop (about 30g) vanilla protein powder
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional)
- Pinch of salt
Instructions
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1In a medium bowl or jar, combine rolled oats, chia seeds, and a pinch of salt.
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2Add mashed banana, peanut butter, vanilla protein powder, almond milk, and honey or maple syrup if using.
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3Stir thoroughly until all ingredients are well incorporated.
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4Cover and refrigerate overnight, or at least 4-6 hours, to allow oats to soften and flavors to meld.
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5Stir oats in the morning and add an extra splash of milk if needed. Serve chilled, optionally topped with banana slices and a dollop of peanut butter.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390 caloriescal
Protein:
22gg
Fat:
15gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
44gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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