Creamy Vegan Peanut Butter Banana Overnight Oats
Prepare this simple, no-cook vegan breakfast the night before for a quick, satisfying meal ready when you wake up.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min (plus 6 hours chilling)
- Yield: 1 serving
- Category: Breakfast
- Method: No Cook/Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup unsweetened almond milk (or other plant milk)
- 2 tablespoons peanut butter (creamy or crunchy)
- 1 small ripe banana, mashed
- 1 tablespoon chia seeds
- 1 teaspoon maple syrup (optional, adjust to taste)
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a jar or container with a lid, combine the rolled oats, almond milk, mashed banana, peanut butter, chia seeds, maple syrup (if using), vanilla extract, and salt.
- Stir or shake the mixture well until all ingredients are fully incorporated and the peanut butter is mostly dissolved.
- Place the lid on the container and refrigerate for at least 6 hours, or preferably overnight.
- In the morning, check the consistency. If it is too thick, stir in a splash more milk.
- Serve cold directly from the container. Add toppings like sliced banana or extra peanut butter before eating.
Notes
- For a higher protein version, add 1 scoop of your preferred vegan protein powder before soaking.
- If you prefer a thicker texture, increase the chia seeds to 1.5 tablespoons.
- You can substitute honey with maple syrup or agave nectar to keep the recipe vegan.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 18
- Sodium: 150
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 10
- Protein: 18
- Cholesterol: 0