Banana Bread Overnight Oats: Your New Pressure Cooker Breakfast Buddy
This easy and comforting banana bread overnight oats recipe is perfect for busy mornings. Made with ripe bananas, rolled oats, chia seeds, and Greek yogurt, it offers a creamy, naturally sweet breakfast that can be prepared ahead and enjoyed cold or warm. The pressure cooker option infuses flavors quickly for a tender, satisfying start to your day.
Ingredients
Ingredients
- 1 ripe banana soft and sweet
- ½ cup almond milk or any other preferred milk
- ¼ cup nonfat or low-fat plain Greek yogurt
- ½ teaspoon vanilla extract
- ½ cup old-fashioned rolled oats sturdy kind that soak but keep texture
- 1 tablespoon chia seeds or ground flaxseeds also called flax-meal
- ¼ teaspoon ground cinnamon a pinch of cozy warmth
- a pinch salt balances the sweet and enhances flavors
- 1 to 2 teaspoons maple syrup or honey optional, for extra sweet kick
- 1 to 2 tablespoons toasted chopped pecans optional, adds a nice crunch on top
Instructions
Instructions
- First up, grab your ripe banana and mash it up in a bowl or jar till it’s nice and smooth. This creates the base sweetener.
- Next, pour in the almond milk, followed by Greek yogurt and vanilla extract. Give it a quick stir so it mixes up real good.
- Now add those rolled oats, chia or flax seeds, cinnamon, and a pinch of salt. Stir till everything looks combined and gooey but not too thick.
- Maple syrup or honey goes in next if you’re using it. Mix again for that extra touch of sweetness.
- Cover the bowl or jar with a lid or plastic wrap and stick it in the fridge overnight or at least 6 hours. Let it soak up all the flavors and thicken.
- When morning comes, you give the oats a good stir. Top with toasted chopped pecans if you like that crunch. Serve chilled right outta the fridge or let it warm up a bit if you prefer. Enjoy!
Notes
You can swap in part-skim ricotta cheese or whipped cottage cheese. Nutrition provided using almond milk. Add 50 calories per tablespoon of pecans, if you decide to add. This recipe is ready after four hours in the fridge—you don’t actually have to let it sit “overnight.” The longer you let it sit, the thicker it gets because of the chia seeds. If you make it on a Monday night, it’s best eaten by end of day Tuesday, though it will last through Wednesday. I wouldn’t recommend letting it sit more than two days. Make sure it’s covered tightly in the fridge. To make this recipe nut-free, use a nut-free milk in place of almond milk.