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Overnight Oats · Peanut Butter Banana

Peanut Butter Banana Overnight Oats

2

Hands-free cooking

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Before you start

Gather your ingredients

  • 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.

    More for peanut butter

    Cooking for an allergy? Check every label.

  • 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.

    More for oats

  • 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.

  • 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.

  • 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

  • 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

  • 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.

    More for salt

Step 1 of 7

Mash half the banana in a medium bowl with a fork until mostly smooth.

Step 2 of 7

Add the peanut butter and stir it into the banana until combined.

Step 3 of 7

Add the oats, milk, yogurt, chia seeds (if using), maple syrup, cinnamon and salt. Stir until no dry oats remain.

Step 4 of 7

Divide between 2 jars or containers and close the lids.

Step 5 of 7

Refrigerate overnight, or at least 6 hours, so the oats soften.

Step 6 of 7

In the morning, stir each jar. Add a splash of milk if it's thicker than you like.

Step 7 of 7

Slice (how to slice) Slice Cut food into flat pieces of the same thickness. 1. Give round food a flat side to sit on.2. Hold it with your fingertips curled under.3. Cut with long strokes, pushing the knife forward and down rather than straight down.4. Move your guiding hand back the same distance each time so every slice matches. Done when: The slices are even. For meat, slicing across the grain (across the lines of muscle) gives the tenderest bite. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide. Slice hot roasts on a board with a groove for the juices.How to slice evenly: mistakes to avoid
the rest of the banana over the top and eat cold, or microwave 1 to 2 minutes if you like it warm.

All done

Enjoy!

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Ingredients

  • 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.

    More for peanut butter

    Cooking for an allergy? Check every label.

  • 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.

    More for oats

  • 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.

  • 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.

  • 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

  • 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

  • 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.

    More for salt