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Banana Cream Pie Overnight Oats

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Banana Cream Pie Overnight Oats combine creamy oats, fresh banana, and a smooth white chocolate Greek yogurt topping for a dessert-inspired breakfast that’s ready when you wake up.

Ingredients

1/2 cup certified gluten free oats

1/2 cup almond milk

1 tsp chia seeds

1 tbsp maple syrup

1/2 scoop vanilla protein powder

1/2 banana, sliced

1/3 cup Greek yogurt

2 tbsp white chocolate chips

Instructions

  1. In a bowl or jar, combine the certified gluten free oats, almond milk, chia seeds, maple syrup, and vanilla protein powder. Stir until well mixed and smooth.
  2. Cover and place the oat mixture in the refrigerator while preparing the toppings.
  3. Slice the banana into thin rounds for layering.
  4. In a microwave-safe bowl, gently melt the white chocolate chips in short intervals, stirring between each interval until smooth.
  5. Stir the melted white chocolate into the Greek yogurt until fully combined and creamy.
  6. Remove the oat mixture from the refrigerator and layer the banana slices evenly over the oats.
  7. Pour the white chocolate Greek yogurt mixture over the banana layer.
  8. Cover and refrigerate for at least 4 hours or overnight to allow the oats to soften and flavors to blend.
  9. Before serving, add additional banana slices if desired and enjoy directly from the jar.

Notes

  • For a chocolate banana version, stir 1 tsp cocoa powder into the oats before chilling.
  • Add 1 tbsp almond butter or peanut butter for a richer, nutty flavor.
  • Use dairy-free yogurt and dairy-free white chocolate chips to make the recipe dairy-free.
  • Swap white chocolate chips for sugar-free white chocolate or omit for a lower sugar option.
  • Add 1 tbsp ground flaxseed for additional fiber.
  • Top with crushed gluten free graham crackers or granola for a crunchy texture.
  • Store covered in the refrigerator for up to 2 days and add fresh banana slices just before serving.
  • These oats are best enjoyed cold, but they can be gently warmed in the microwave if preferred.

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