Today, we’re making Banana Cream Pie Overnight Oats!
Banana Cream Pie Overnight Oats
Now real talk for a second, does this taste exactly like rich creamy custard piled high with cookies, whipped cream, and a side of bananas? Not quite. But, does this taste like a boring old breakfast? It’s a “no” there too. These oats are definitely creamy and decadent while being totally good for you.
I’d call that a win win, so let’s get to it!
When it comes to oats, there are different kinds on the market. For this recipe, it’s important to get old fashioned oats, which are also called rolled oats. Because of the way rolled oats are processed, they’re flatter and able to absorb more liquid. And, that’s exactly what we need them to do here. So steel cut or whole oats are not a substitute we can use for this one.
To help our oats get soft and creamy, we need to give it some liquid to hang out with. So, we’re going to take some vanilla Greek yogurt, some light coconut milk, a squeeze of vanilla bean paste, and a little maple syrup to mix together as a host for our oats. Now, you could use another kind of dairy or non dairy milk substitute here, but I definitely prefer the coconut milk. It’s sweet and creamy which is perfect to help give our oats a pudding like vibe. In my opinion almond and oat milks add too much nuttiness to an already nutty oat. We’re also going to add some chia seeds to the mix which absorb liquid and become almost gelatinous in texture; and those are also going to help thicken up our oat mix, as well.
From there, we mix everything together and let it sit in the fridge. The oats need a minimum of a couple hours or a maximum of a couple days to hang in the fridge. The flexibility of this recipe is part of the beauty of it. Though it does require some planning ahead, once the mix is refrigerated, you have a pretty large window of time to use it up.
When you’re ready to eat, I like to transfer the mix to a different serving container, so that I can add a layer of sliced bananas to the middle and to the top of my oats. But, you could absolutely serve it right in your mixing bowl, and double up on the top layer. Either way, the oats need a good stir before you eat them, and you want to be sure to add your bananas when it’s time to eat so they don’t brown up.
This jar of overnight oats tastes like such a naughty treat. But in reality, it’s loaded with protein, healthy grains, and fresh fruit. The oats become one with the creamy mix, so they’re soft, sweet, and perfectly thick…similar to how a custard would feel. Then, the layer of banana hiding throughout brings just the right amount of freshness so the oats don’t feel too heavy.
And if you sneak a vanilla wafer cookie on the side, I won’t tell!
Ok, everyone! What should we make next in the “looks like one thing but acts like another” category?
Until then, enjoy! And, let’s eat!
Banana Cream Pie Overnight Oats
- ½ cup old fashioned oats (rolled oats)
- ½ cup lite coconut milk
- ½ cup vanilla greek yogurt
- ½ tsp vanilla bean paste
- 1 tbsp chia seeds
- ½ tbsp maple syrup
- ½ banana, sliced
- In a bowl, add oats, almond milk, vanilla greek yogurt, chia seeds, and maple syrup. Stir well to combine. Cover, and allow to sit in the fridge overnight (or for a minimum of 5 hrs).
- When ready to serve, give the oats a stir. Transfer half of the overnight oats to a serving jar. Top with half of the banana slices. Repeat with remaining oats and banana slices. Enjoy!
- *I like to make a couple batches of these oats in a large bowl, then transfer to serving containers for meal prep after they've had a chance to sit overnight. That way, I can give the oats a good stir to fluff them up and still be able to have a layer of banana in the center.
- *Check the original post on theyummymuffin.com for a link to the jars used for this recipe.