I’ve been making this banana overnight oats recipe for over a decade now. Since before “overnight oats” were a thing and I used to just call it my “summer oatmeal,” since it is chilled and topped with toasted coconut. Inspired by the German muesli I had every morning while visiting Berlin, this banana overnight oats recipe includes protein-rich Greek yogurt, chia seeds, and nuts. I swapped the usual apple in muesli for banana, and regular milk for coconut milk. It’s almost like having a tropical dessert for breakfast, so I look forward to mornings when I know I have banana overnight oats waiting in the refrigerator.
Hit the “jump to recipe” button if you’re ready to get started! Otherwised, scroll through for some extra tips for making banana overnight oats.
Do Bananas And Overnight Oats Go Bad?
Banana overnight oats store well and will last in the refrigerator for three to four days. If you are making this recipe in batches to have breakfast ready for the whole week, coat the sliced bananas in honey to keep them from oxidizing or turning brown.
This banana overnight oats recipe is great for meal prep as you can double or triple the recipe and have breakfast made for the entire week. I like to store them in small mason jars since they’re a good portion size and look cute and gourmet, like you picked it up at a cafe or health food store. But you can use any small sealed container for this recipe.
Are Overnight Oats Healthy?
I’m not a nutritionist, but I do think this banana overnight oats recipe is healthy based on the protein, fiber, and potassium included in each serving. You can find all the estimated nutrition facts in the recipe card below.
How To Make Banana Overnight Oats
This banana overnight oats recipe below is a blend of plain Greek yogurt with banana, honey, and chia seeds. I also like to include toasted coconut for garnish and texture. The banana gives this breakfast plenty of sweetness without the sugary guilt. And the chia seed will keep you full and energized until lunchtime.
Ingredients For Banana Overnight Oats
Here’s a list of ingredients you’ll need to gather from your pantry, or a quick list to take with you to the store.
- old fashioned oatmeal
- Greek yogurt
- coconut milkchia seed
- unsweetened shredded or dried coconut
Add the shredded coconut to a DRY saute pan set at low to medium heat. Stir the coconut continuously for 5-7 minutes so that it toasts evenly and doesn’t burn. Once it’s toasted, remove from heat and set aside.
Add the oatmeal, chia seed, and coconut milk to a medium sized bowl, give it a good stir, and then let it soak until the oats have softened.
After the oats and chia seed have absorbed the coconut milk, mix in the Greek yogurt, and one half of the toasted coconut.
Drizzle about a nickel sized amount of honey into the bottom of an 8 ounce glass container (I have mason jars pictured).
Next, layer in your ingredients, filling each jar 1/3 of the way full with the oats and yogurt mixture. Drizzle on some more honey, a pinch of coconut, and 3 to 4 banana slices. Repeat this layering of ingredients until the jar is full.
As an added option, sprinkle in crushed walnuts with the coconut.
Chill for at least one hour, or make the night before and have it ready in the fridge the next morning.
Toasted Coconut And Banana Oatmeal
- 1/3 cup oats
- 1/3 cup coconut Greek yogurt
- 1/3 cup coconut milk
- 1 tbsp chia seed
- 1 to 2 tsp honey
- 1/2 banana, sliced and then cut into halves
- 1/4 cup unsweetened shredded coconut, toasted
- 1/4 cup crushed walnuts (optional)
- Add the oatmeal, chia seed, and coconut milk to a bowl and let it soak until the oats have softened.
- Meanwhile, add the shredded coconut to a dry saute pan set at medium heat. Stir the coconut continuously for 5-7 minutes so that it toasts evenly and doesn't burn. Once it's toasted, remove from heat and set aside.
- After the oats and chia seed have absorbed the coconut milk, mix in the Greek yogurt, and one half of the toasted coconut.
- Drizzle about a nickel sized amount of honey into the bottom of an 8 ounce glass container (I have mason jars pictured above).
- Next, layer in your ingredients, filling the jar 1/3 of the way full with the oats and yogurt mixture. Drizzle on some more honey, a pinch of coconut, and 3 to 4 banana slices. Repeat this layering of ingredients until the jar is full.
- As an added option, sprinkle in crushed walnuts with the coconut.
- Chill for at least one hour, or make the night before and have it ready in the fridge the next morning.
This recipe makes two servings, but I typically double it up to make several servings to chill in the fridge and have readily available for breakfast throughout the week.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 3mgSodium: 23mgCarbohydrates: 33gFiber: 7gSugar: 14gProtein: 9g
Nutrition information provided is only an estimate.
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Originally posted 2014. Updated 2023.