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
Mango Coconut Overnight Oats
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.
