Banana cream pie in the form of one bowl of creamy overnight oats topped with sliced banana and granola.
It seems really strange now, but when I first came across overnight oats, my first thought was ‘Blech, cold oatmeal!? That doesn’t sound right.’ And yes, I realize this probably isn’t the best way to start a post about overnight oats.
Nevertheless, since it was summer, I thought I’d give it a try. And yikes, the first bowl of overnight oats I tried was quite unpleasant. The recipe I tried didn’t include yogurt, so it really was like eating cold oatmeal. So, I resolved never to try overnight oats again.
Like most of my resolutions, that one didn’t last long.
Several weeks later, I tried different recipe* for overnight oats – one that did include yogurt – and I loved it! Creamy, sweet oats that you could prepare the night before? Hooray!
And that started my long obsession with overnight oats.
*Unfortunately this all happened several years ago, and I’ve completely forgotten where that recipe came from. I have a feeling it was actually a recipe for bircher muesli, which is similar to overnight oats.
Since then, I’ve played around with my oats-to-yogurt-to-milk ratios when making overnight oats (I prefer to use lots of yogurt), and have tried to re-create most of my favorite desserts in the form of creamy oats.
Today’s dessert-turned-breakfast: banana cream pie!
If you’d like lots of banana flavor in your overnight oats, use a banana-flavored yogurt. Otherwise, go for plain or vanilla and top the oats with lots of sliced banana. I used Chobani’s banana Greek yogurt, which is nice, although I find the banana flavor tastes slightly artificial (even though it’s naturally flavored).
(Please note that I’ve received products from Chobani in the past).
The overnight oats are topped with some granola to re-create the ‘crust’ part of a banana cream pie. If you don’t have any granola handy, just add some chopped nuts to give the breakfast a little crunch.
Fun Fact: Apparently bananas are technically berries.
- Overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ cup Greek-style banana yogurt
- Sliced banana
- In a bowl or container, combine the rolled oats, chia seeds, vanilla extract and milk. Add the banana yogurt, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir in a little extra milk if the overnight oats are too thick.
- Top the oats with the banana slices and sprinkle over some granola.
For more banana flavor, use Greek-style banana yogurt. Otherwise, try vanilla or plain Greek-style (i.e. thick) yogurt. If using plain yogurt, you may wish to add a teaspoon of maple syrup.
The sliced banana can be added in Step 1, if desired.