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Overnight Oats

Overnight oats with a creamy Greek yogurt and chia base, then topped with banana, a peanut butter drizzle, granola crunch, and honey. This make-ahead method chills for at least 6 hours so the oats turn tender and spoonable in the jar.
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Prep Time 5 minutes
overnight (or at least 6 hours) 8 hours
Total Time 8 hours 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Overnight oats base
  • 1 cup rolled oats
  • 1 cup whole milk
  • 0.5 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
Toppings
  • 1 sliced banana
  • 1 peanut butter drizzle
  • 1 granola crunch
  • 1 honey

Method
 

Make the jar base
  1. Stir rolled oats, whole milk, plain Greek yogurt, chia seeds, honey or maple syrup, and vanilla extract in a jar until evenly combined (no dry oat pockets).
Chill overnight
  1. Cover and refrigerate the jar overnight for at least 6 hours, until the oats thicken and look creamy.
Finish and serve
  1. In the morning, stir the oats and add a splash of milk if too thick, aiming for a spoonable consistency with a creamy texture.
  2. Top with sliced banana fanned across the surface, then drizzle with peanut butter and honey in a zigzag for visible amber streaks.
  3. Scatter granola crunch at the edge and serve cold straight from the jar so the topping stays crisp.

Notes

Use rolled oats for the best 6-hour set; if you swap to steel-cut oats, chill 12+ hours for similar tenderness. Keep covered in the refrigerator up to 4 days—wait to add granola until serving for crunch. Freezing is not recommended because the texture of the oats and yogurt can turn watery after thawing. For a lower-sugar option, use maple syrup sparingly or choose unsweetened yogurt and reduce the honey/mapping sweetener to taste.