Peanut Butter Banana Overnight Oats

• 1 medium banana, ripe, divided
• 2 tbsp peanut butter
  Swaps for peanut butter

  Instead of peanut butter

  • Sunflower seed butter: The same amount. Earthier and a little sweeter.
  • Almond or cashew butter: The same amount. Milder and less salty (add a pinch of salt).
  • Soy nut butter: The same amount. Close in taste and texture; contains soy.

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  Cooking for an allergy? Check every label.

• 1 cup rolled oats, old-fashioned ≈ 81 g
  Swaps for rolled oats

  Instead of oats

  • Quick oats: The same amount. Softer, more cake-like cookies and bars with less chew; mushy in granola and overnight oats.

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• 1 cup milk
  Swaps for milk

  Instead of milk

  • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
  • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
  • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

  All 5 swaps for milk

  Cooking for an allergy? Check every label.

• ½ cup greek yogurt, plain or vanilla
  Swaps for greek yogurt

  Instead of yogurt and Greek yogurt

  • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
  • Sour cream: The same amount. Richer and less tangy.
  • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

  More for yogurt and Greek yogurt

  Cooking for an allergy? Check every label.

• 1 tbsp chia seeds (optional)
• 1 tbsp maple syrup, or honey
  Swaps for maple syrup

  Instead of maple syrup

  • Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
  • Agave syrup: The same amount. Sweeter, with no maple taste.
  • Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.

  More for maple syrup

• ¼ tsp ground cinnamon
  Swaps for ground cinnamon

  Instead of cinnamon

  • Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
  • Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.

  More for cinnamon

• 1 pinch kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

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Missing something? Tap Swaps next to an ingredient, or see all substitutions.