Creamy vegan peanut butter overnight oats with banana - a healthy, high-protein, make-ahead breakfast perfect for busy mornings.
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If you're looking for a simple, satisfying, and nutritious way to start your day, these vegan peanut butter overnight oats are a game changer. They're packed with plant-based protein, healthy fat, and whole grains - plus the natural sweetness of ripe banana and maple syrup. Perfect for meal prep and busy mornings, this is one of those easy breakfast recipes you'll find yourself making again and again. And the best part? Just a few minutes of prep time the night before, and breakfast is ready by the next morning.
Ingredients
This recipe uses simple ingredients you likely already have on hand:
Salt - Just a pinch to bring the flavours together.
Ripe banana - Adds natural sweetness and creaminess.
Oat milk - A great dairy-free milk option, but you can swap in any plant-based milk like soy milk, coconut milk, or almond milk.
Maple syrup - Just a touch for added sweetness, or try agave nectar if preferred.
Creamy peanut butter - Delivers healthy fat, protein, and flavour. Use natural peanut butter or swap with almond butter, cashew butter, or seed butter for dietary needs.
Vanilla extract - Rounds out the flavour.
Rolled oats - Also known as old-fashioned oats, they soak up the liquid beautifully overnight. Avoid steel cut oats or instant oats for this recipe unless otherwise adjusted.
Chia seeds - A boost of fiber, healthy fat, and extra protein to keep you full longer.
For exact quantities see the recipe card below.
Instructions
In a blender combine the banana, maple syrup, oat milk, peanut butter, vanilla extract, and salt. Blend until smooth.
Use 1 cup/240ml or larger jars or seal-able containers. To each container, add ¼ cup/23g rolled oats and 1 tbsp/12g chia seeds.
Distribute the liquid evenly between containers. Stir well. Set aside for 10 minutes to thicken slightly.
Stir again, cover and place in the fridge for 8 hours or overnight. Will store for up to 4 days.
Serve with fresh fruit, granola, maple syrup, peanut butter, or chopped nuts.
Recipe Notes
Use a ripe to slightly over ripe banana for best results. Underripe bananas will have the least flavour and least sugar.
How to Serve Vegan Peanut Butter Overnight Oats
Serve your oats straight from a small mason jar or airtight container - they travel well and make breakfast on the go a breeze. Top with your favourite things like:
- Sliced fresh fruit (bananas, berries, or apple)
- A dollop of peanut butter or vegan yogurt
- A sprinkle of granola, hemp seeds, or ground flax seed
- A handful of chocolate chips, cacao nibs, or chopped nuts for crunch
Add an extra splash of almond milk before eating if you like a looser texture.
Variations and substitutions
These overnight peanut butter oats are easy to customise:
- Chocolate version: Stir in cocoa powder or top with chopped chocolate peanut butter cups or chocolate chips.
- Different nut butters: Use crunchy peanut butter, cashew butter, almond butter, or seed butter for a nut-free option.
- Protein boost: Add a scoop of vanilla protein powder or swirl in a spoonful of greek-style vegan yogurt.
- Oats swap: Try certified gluten-free oats for a coeliac-safe version, or mix in some quick oats for a softer texture.
- Milk alternatives: Any non-dairy milk works - soy, oat, coconut, or even fruit juice for a sweet twist.
📖 Recipe
Vegan Peanut Butter Overnight Oats with Banana
- Total Time: 8 hours 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Creamy vegan peanut butter overnight oats with banana - a healthy, high-protein, make-ahead breakfast perfect for busy mornings.
Ingredients
1 medium banana
1 ¼ cup/295g oat milk
1 tbsp/15ml maple syrup
3 tbsp/45ml creamy peanut butter (unsalted)
1 tsp/5ml vanilla extract
Pinch salt
½ cup/45g rolled oats
2 tbsp/24g chia seeds
Instructions
In a blender combine the banana, maple syrup, oat milk, peanut butter, vanilla extract, and salt. Blend until smooth.
Use 1 cup/240ml or larger jars or seal-able containers. To each container, add ¼ cup/23g rolled oats and 1 tbsp/12g chia seeds.
Distribute the liquid evenly between containers. Stir well. Set aside for 10 minutes to thicken slightly.
Stir again, cover and place in the fridge for 8 hours or overnight. Will store for up to 4 days.
Serve with fresh fruit, granola, maple syrup, peanut butter, or chopped nuts.
Notes
An easy, no cook overnight oats with extra protein from peanut butter and chia plus fresh banana. A tasty, breakfast or snack with lots of fiber, lightly sweetened with maple syrup and ripe banana. A very easy make-ahead breakfast that stores for up to 4 days.
Oat milk: Any milk variety can be used here.
Use a ripe to slightly over ripe banana for best results. Underripe bananas will have the least flavour and least sugar.
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