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Breakfast

Banana & Walnut Overnight Oats

TIME

490 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

450 kcal

CARBS

52.4 g

PROTEIN

20.2 g

FAT

18.8 g

Z Banana & Walnut Overnight Oats

About this recipe

Soaking oats with dairy and fruit has a familiar precedent in Swiss Bircher muesli. This modern overnight version combines rolled oats, Greek yogurt, and milk with ripe banana, walnuts, cinnamon, and ground flaxseed for a creamy breakfast prepared the night before.

WHY YOU’LL LOVE IT

Ripe banana adds sweetness without honey or syrup. Greek yogurt creates a creamy texture, while walnuts add crunch. Four individual portions are ready to serve after an overnight soak.

Ingredients

Makes: 4 servings. Divide the oat mixture equally among four containers and top each with one-quarter of the walnuts.

  • 2 cups old-fashioned rolled oats (160 g dry weight)
  • 1⅔ cups whole milk (400 ml)
  • About 1⅔ cups plain whole-milk Greek yogurt, unsweetened (400 g; approximately 5% fat)
  • 2 medium ripe bananas (240 g peeled flesh), mashed
  • 2 tbsp ground flaxseed (12 g)
  • 1 tsp vanilla extract (5 ml)
  • 1 tsp ground cinnamon (2 g)
  • ⅓ cup chopped walnuts (40 g), divided among the four servings

Nutrition note: Estimates include all ingredients, including 10 g walnuts per serving, and assume whole milk and plain Greek yogurt with approximately 5% fat.

Preparation

Time: Allow 490 minutes total: approximately 10 minutes of active preparation and 8 hours of refrigeration. No cooking is required.

  1. Peel the bananas and weigh 240 g of flesh. Mash thoroughly with a fork in a large mixing bowl.
  2. Add the milk, Greek yogurt, vanilla extract, and cinnamon. Stir until evenly combined.
  3. Add the dry rolled oats and ground flaxseed. Stir thoroughly, scraping the bottom and sides so no dry pockets remain.
  4. Divide the mixture equally among four clean containers with lids, each with a capacity of at least 12 fl oz (350 ml). Leave space for stirring and the walnut topping.
  5. Cover and refrigerate at 40°F (4°C) or below for 8 hours, until the oats have softened and the mixture has thickened.
  6. Stir each portion before serving. Divide the chopped walnuts equally among the four containers, adding 10 g to each. Serve cold.

Tips

  • Use old-fashioned rolled oats. Steel-cut oats will remain much firmer, while quick oats produce a softer texture.
  • Choose ripe bananas with brown speckles for a sweeter flavor. Weigh the flesh after peeling.
  • Use ground flaxseed so it mixes evenly into the oat base.
  • Keep the walnuts separate until serving to preserve their crunch.
  • The finished oats should be thick and spoonable. Stir thoroughly after refrigeration to distribute the moisture evenly.
  • Banana may darken slightly during refrigeration; this is a normal color change.
  • No additional toppings or sweeteners are included in the recipe or nutrition estimates.

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