Peanut butter banana overnight oats

Name: Peanut butter banana overnight oats
Total time: 250 min
Yield: 2 servings
Ingredients: 1 cup rolled oats; 1 cup milk; ½ cup pasteurized plain Greek yogurt; 2 tbsp smooth peanut butter; 1, sliced before serving banana

Ten minutes of preparation, then the refrigerator does the work. Includes four hours of chilling.

250 minutes estimated for the original recipe · 2 servings

Breakfastvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

rolled oats1 cup
milk1 cup
plain Greek yogurt½ cup pasteurized
peanut butter2 tbsp smooth
banana1, sliced before serving

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Stir oats, milk, yogurt and peanut butter together in a bowl until combined.
Divide among covered jars or containers, leaving a little room at the top.
Refrigerate for at least 4 hours or overnight until the oats soften.
Slice the banana just before eating and add to the oats. Stir in a splash of milk if desired and serve cold.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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