Almond Butter Banana Chia Overnight Oats

Quick Recipe Version (TL;DR)

• Yield: 1 serving (about 2 cups)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 10 minutes (includes chilling)

Quick Ingredients

• 1/2 cup (45 g) old-fashioned rolled oats
• 1 tablespoon (10 g) chia seeds
• 1/2 cup (120 ml) milk (dairy or unsweetened almond milk)
• 1/3 cup (80 g) plain Greek yogurt
• 1 tablespoon (16 g) almond butter, plus 1 teaspoon (5 g) for swirling (optional)
• 1 teaspoon (5 ml) pure vanilla extract
• 1/8 teaspoon fine salt
• 1 medium banana, sliced (about 1 cup / 120 g)
• 1 to 2 teaspoons (7–14 g) honey
• Optional: 1/4 teaspoon ground cinnamon

Do This

• 1. In a jar or bowl, stir together oats, chia, milk, yogurt, vanilla, and salt (and cinnamon, if using).
• 2. Mix in 1 tablespoon almond butter until mostly combined.
• 3. Cover and refrigerate at 40°F / 4°C for at least 8 hours.
• 4. In the morning, stir well; add a splash of milk if you want it looser.
• 5. Swirl in an extra teaspoon of almond butter for a pretty ribbon (optional).
• 6. Top with banana slices and drizzle with 1 to 2 teaspoons honey.

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Why You’ll Love This Recipe

• It tastes like creamy banana-almond comfort food, but it’s made with simple, everyday ingredients.
• Chia seeds thicken everything into a spoonable, pudding-like texture without any cooking.
• Perfect for busy mornings: you do the work the night before, then just top and eat.
• Easy to customize based on what you have (different milks, toppings, or sweeteners).

Grocery List

• Produce: 1 medium banana
• Dairy: plain Greek yogurt; milk (or choose unsweetened almond milk)
• Pantry: old-fashioned rolled oats; chia seeds; almond butter; honey; vanilla extract; fine salt; ground cinnamon (optional)

Full Ingredients

Overnight Oat Base

• Old-fashioned rolled oats: 1/2 cup (45 g)
• Chia seeds: 1 tablespoon (10 g)
• Milk: 1/2 cup (120 ml), dairy or unsweetened almond milk
• Plain Greek yogurt: 1/3 cup (80 g)
• Almond butter: 1 tablespoon (16 g)
• Pure vanilla extract: 1 teaspoon (5 ml)
• Fine salt: 1/8 teaspoon
• Optional: 1/4 teaspoon ground cinnamon

Morning Toppings

• Banana: 1 medium, sliced (about 1 cup / 120 g)
• Honey: 1 to 2 teaspoons (7–14 g), to taste
• Optional swirl: 1 teaspoon (5 g) almond butter

Step-by-Step Instructions

Step 1: Choose your container

Grab a 16-ounce (2-cup) jar with a lid or a small bowl with a tight cover. A jar is especially handy if you want a true grab-and-go breakfast.

Step 2: Mix the dry ingredients first

Add the 1/2 cup rolled oats, 1 tablespoon chia seeds, 1/8 teaspoon salt, and optional 1/4 teaspoon cinnamon to your jar or bowl. Stir briefly so the chia seeds are distributed evenly (this helps prevent clumping).

Step 3: Add the creamy ingredients and stir well

Pour in the 1/2 cup milk, add the 1/3 cup Greek yogurt, 1 teaspoon vanilla, and 1 tablespoon almond butter. Stir thoroughly for 30–45 seconds, scraping the bottom and sides, until the almond butter is mostly incorporated.

It’s okay if a few small almond-butter streaks remain; they’ll soften overnight and taste delicious.

Step 4: Chill overnight

Cover tightly and refrigerate at 40°F / 4°C for at least 8 hours (and up to 3 days). During this time, the oats hydrate and the chia thickens the mixture into a creamy, spoonable texture.

Step 5: Stir and adjust the texture in the morning

In the morning, uncover and stir well. If you like a looser consistency, stir in 1 to 3 tablespoons (15–45 ml) additional milk, a little at a time, until it looks right to you.

Step 6: Add the almond-butter swirl

If you want a more pronounced almond-butter ribbon, warm 1 teaspoon (5 g) almond butter for 5–10 seconds in the microwave (just enough to make it drizzly), then swirl it across the top.

Step 7: Top with banana and honey, then serve

Slice 1 medium banana and layer it on top. Drizzle with 1 to 2 teaspoons honey. Eat straight from the jar, or transfer to a bowl if you want more room for toppings.

Pro Tips

• For the creamiest texture: Use Greek yogurt and stir really well before chilling so the chia seeds don’t clump.
• Dial in sweetness at the end: Keep the base unsweetened, then use honey in the morning so you can adjust to taste.
• Prevent browning if packing for later: If you’re prepping breakfast to take with you, tuck the banana slices under a thin layer of oats instead of leaving them on top, or add banana right before eating.
• Too thick? Stir in a splash of milk (1 tablespoon at a time). Chia thickens more the longer it sits.
• Make it extra cozy: Add a pinch more cinnamon and a tiny pinch of salt right before eating to boost the “banana bread” vibe.

Variations

• Chocolate-banana almond: Add 1 teaspoon unsweetened cocoa powder to the dry ingredients and top with banana and a few chocolate chips.
• Berry-almond: Swap banana for 1/2 cup (75 g) fresh berries and drizzle with honey; add sliced almonds for crunch.
• Higher protein: Increase Greek yogurt to 1/2 cup (120 g) and reduce milk to 1/3 cup (80 ml) for a thicker, more protein-forward jar.

Storage & Make-Ahead

Store covered in the refrigerator at 40°F / 4°C for up to 3 days. For best texture, add banana and honey right before serving. If the oats thicken a lot by day 2 or 3, simply stir in 1 to 3 tablespoons (15–45 ml) milk to loosen.

Nutrition (per serving)

Approximate, will vary by brands and milk choice: 520 calories; protein: 20 g; carbohydrates: 62 g; fiber: 14 g; sugars: 22 g; fat: 24 g; saturated fat: 5 g; sodium: 220 mg.