These Banana Cream Pie–Inspired Overnight Oats Taste Like Dessert for Breakfast


Chill Time: 8 hours Active Time: 15 minutes Total Time: 8 hours 15 minutes Servings: 4

Nutrition Profile: Sesame-Free, Nut-Free, High-Fiber, Heart-Healthy, Vegetarian, Egg-Free

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- 2 medium ripe bananas, divided

- 2 cups old-fashioned rolled oats

- 1 3/4 cups whole milk

- 3/4 cup banana-and-cream strained (Greek-style) yogurt or whole vanilla strained yogurt, divided

- 2 1/2 teaspoons vanilla extract

- 1 tablespoon chia seeds

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon salt

- 2 graham cracker sheets, crushed (about 1/3 cup)


1. Mash 1 banana in a medium bowl with a fork until there are no large lumps.


2. Add oats, milk, 1/4 cup yogurt, vanilla, chia seeds, cinnamon, and salt. Whisk until thoroughly combined, about 30 seconds.

3. Cover and refrigerate for at least 8 hours, until the oats have absorbed the liquid and the mixture is thickened.

4. Spoon about 1/3 cup of the oat mixture into each of the 4 jars.

5. Top each jar with 2 tablespoons of the remaining yogurt.

6. Cut the remaining banana into 1/2-inch-thick slices and arrange them in an even layer over the yogurt in each jar.

7. Top with the remaining oat mixture.

8. Before serving, sprinkle crushed graham crackers over the top.

To make ahead:

Refrigerate for up to 4 days. Add crushed graham crackers just before serving.


4 (8-ounce) jars with lids.