My peanut butter banana overnight oats get their protein from Greek yogurt, chia seeds, and peanut butter — no protein powder needed. The banana and peanut butter handle the sweetness on their own, so there’s no added sugar in the base. Five minutes the night before, sliced banana and a PB drizzle in the morning, done.
Why these overnight oats don’t need protein powder (or sweetener)
Most overnight oats recipes are fine as a snack but not filling enough for a real breakfast. This version changed that for me with one move: half a cup of Greek yogurt stirred into the base. It adds a ton of protein and creates a creamy texture without making the oats taste tangy.
Chia seeds pull double duty — they absorb liquid overnight and create that thick texture. Pepitas go both in the base and on top: stirred in gives you crunch throughout, scattered on top keeps that texture fresh in the morning.
Peanut butter goes in the base and on top — stirring it into the oats before refrigerating distributes the flavor throughout, and the drizzle in the morning is for richness and looks. Stir the base well before refrigerating; peanut butter clumps at the bottom if you’re lazy about it.
I make five jars every Sunday and grab one on my way out the door all week — this is the overnight oats recipe I come back to most, alongside my strawberry cheesecake overnight oats (which also has a Greek yogurt base).
I don’t add sweetener to the base — the banana and peanut butter are enough on their own. If you prefer it sweeter, a drizzle of honey works, but taste it before you add anything. You might not need it.
What goes in the jar + toppings
Full ingredient list and detailed instructions in the recipe card.
- Old-fashioned rolled oats, not quick oats. Quick oats get mushy overnight. Steel-cut won’t soften enough. Rolled is the sweet spot.
- Plain Greek yogurt is the protein engine. Half a cup creates a creamy base without making the oats taste tangy. Full-fat or 2% — nonfat works but the texture is thinner.
- Peanut butter goes in the base for flavor and on top for richness. Natural PB has cleaner ingredients; regular is sweeter. Either works — just stir the base well so it doesn’t clump at the bottom.
- Chia seeds thicken the oats overnight and need the full soak to soften properly. Don’t add them in the morning — they won’t have time to do their job.
- Pepitas are split between the base and topping. Stirred in gives crunch throughout; scattered on top keeps texture fresh. They’re also adding more to each serving than most people realize.
TIPS & TRICKS
A few tips to remember
- Stir the peanut butter in completely. It clumps at the bottom if you don’t spend an extra 30 seconds mixing. This is the one step people skip and regret.
- Slice the banana fresh in the morning. It browns fast — don’t add it the night before.
- Too thick? A splash of milk and a stir loosens it up. The Greek yogurt + chia seeds + peanut butter base sets up dense.
- Eat cold or warm. Straight from the fridge is classic, but 1–2 minutes in the microwave makes it taste like oatmeal. Both are good.
- The base keeps 4 days. Make several jars Sunday, add banana, PB drizzle, and pepitas fresh each morning.
How to make peanut butter banana overnight oats
- Mix the base. Add oats, Greek yogurt, milk, peanut butter, chia seeds, and pepitas to a jar. Stir well until the peanut butter is fully incorporated — no clumps at the bottom. I love using these mason jars that come with lids and an attached spoon – makes it so easy to grab one on the way to work.
- Chill overnight. Cover and refrigerate at least 4 hours, or overnight.
- Top and serve. Stir the base, then top with sliced banana, a peanut butter drizzle, and a scatter of pepitas. Eat cold or microwave 1–2 minutes.
How to serve Greek yogurt overnight oats
This is a complete breakfast on its own! For extra fruit, add fresh berry compote on top. Pack with a hard-boiled egg on the side if you’re fueling a serious workout.
Variations:
- Chocolate peanut butter: Add 1 tablespoon cocoa powder to the base.
- Extra banana: Mash half a banana into the base for more banana flavor and natural sweetness.
- Nut-free: Swap peanut butter for sunflower seed butter; use sunflower seeds instead of pepitas.
- Dairy-free: Use coconut yogurt and oat milk.
- Crunch boost: Add granola on top just before serving.
Storage and reheating suggestions
Store the base in a sealed jar in the fridge for up to 4 days — keep toppings separate until serving. Add banana, PB drizzle, and pepitas right before eating. Freezing is not recommended; the texture gets gummy.
More overnight oats recipes
For more delicious, high protein overnight oats recipes to try, take a look at these.
Strawberry Cheesecake Overnight Oats
Cookie Dough Overnight Oats with Cottage Cheese
Tahini Date Overnight Oats
Peanut Butter Banana Overnight Oats
Ingredients
For the oats:
- ½ cup old-fashioned rolled oats
- ½ cup plain Greek yogurt
- ½ cup milk
- 2 tablespoons peanut butter
- 2 tablespoons chia seeds
- 1 tablespoon pepitas
For topping:
- 1 medium banana, sliced
- 1 tablespoon peanut butter, for drizzle
- 1 tablespoon pepitas
Instructions
- In a jar or container, add oats, Greek yogurt, milk, peanut butter, chia seeds, and pepitas. Stir well until the peanut butter is fully incorporated and everything is combined.
- Cover and refrigerate overnight, or for at least 4 hours.
- When ready to eat, stir the oats. Top with sliced banana, drizzle with peanut butter, and scatter pepitas over the top. Eat cold or microwave for 1-2 minutes if you prefer warm oats.
Notes
- Stir the peanut butter thoroughly before refrigerating to avoid clumps.
- The oats will thicken overnight; add a splash of milk in the morning if you prefer a looser consistency.
- Use natural peanut butter for cleaner ingredients, or regular for sweeter flavor.
- Refrigerate in an airtight jar up to 4 days (without toppings). Add fresh toppings before serving.
- Prep 4-5 jars on Sunday for the whole work week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
