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–+ servings
Jar of banana pudding overnight oats in natural window light.

Banana Pudding Overnight Oats (Greek Yogurt Breakfast)

Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 2 people
Author: Nico Pallotta

  • 1 ripe banana
  • 1 cup (100 g) rolled oats
  • ⅔ cup (160 g) milk any
  • ½ cup (120 g) Greek yogurt or non-dairy yogurt
  • 1 tablespoon (20 g) maple syrup or honey

For the topping

  • ½ cup (120 g) Greek yogurt or non-dairy yogurt
  • 1 to 2 teaspoons (10 g) maple syrup or honey
  • ½ teaspoon vanilla extract
  • 2 to 4 graham cracker sheets or digestive biscuits, crushed
  • ½ banana sliced, optional

  • Make the oats: In a medium bowl or storage container, mash 1 ripe banana until mostly smooth.
    Add ⅔ cup milk, ½ cup Greek yogurt, 1 tablespoon maple syrup, and stir until well until combined.
    Add 1 cup rolled oats and stir again until evenly mixed. Cover and refrigerate overnight, or for at least 4 hours.
    Step 1 Rolled oats mixed into banana yogurt mixture.
  • Make the topping: Shortly before serving, stir together ½ cup Greek yogurt, 1 to 2 teaspoons maple syrup, and ½ teaspoon vanilla extract in a small bowl until smooth and creamy.
    Step 2 Overnight oats mixture the day after.
  • Assemble: Give the oats a good stir. If they seem too thick, add a splash of milk.
    Divide half of the crushed graham crackers and half of the banana slices between two jars or bowls.
    Spoon the oats on top, then add the remaining graham crackers and banana slices. Finish with the vanilla yogurt mixture.
    Serve immediately.
    Step 3 Banana pudding overnight oats ready to serve.
Substitutions
  • Banana → Frozen banana (thawed and mashed). Since banana is the main flavor, we don’t recommend other substitutes.
  • Rolled oats → Quick oats (softer texture).
  • Milk → Dairy milk, almond milk, soy milk, oat milk, or cashew milk.
  • Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt.
  • Maple syrup → Honey, or omit if using a very ripe banana.
  • Vanilla extract → A small splash goes a long way; best not omitted for classic banana pudding flavor.
  • Graham crackers or digestive biscuits → Nilla Wafers, vanilla wafers, shortbread cookies, or crushed vanilla sandwich cookies.
 
Tips
  • Use a ripe banana: Brown spots mean better flavor and creamier oats.
  • Mash it well: This creates the pudding-like texture.
  • Choose rolled oats: They hold their texture best overnight.
  • Use plain Greek yogurt: Rich, creamy, and not overly sweet.
  • Don't skip the vanilla: It's key to the classic banana pudding flavor.
  • Add cookies last: Keeps them crisp and crunchy.
  • Adjust as needed: Stir in a splash of milk if the oats are too thick.
  • Chill overnight: The texture and flavor get even better.
  • Taste before serving: Add more maple syrup if you'd like it sweeter.
  • Storage: Keep the topping and cookies separate and assemble just before serving.
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