Banana Cream Pie–Inspired Overnight Oats

Start your day with a breakfast that tastes like a treat—these layered overnight oats are flavored with banana, cinnamon, and a hint of vanilla. 

A finishing touch of crumbled graham crackers adds a pie-like beauty to this simple breakfast. Use ripe bananas for the best results: their skin should be dark in places and they should feel soft when squeezed.

2 medium ripe bananas, divided 2 cups old-fashioned rolled oats 1 3/4 cups whole milk 3/4 cup banana-and-cream strained (Greek-style) yogurt, divided 2 1/2 teaspoons vanilla extract 1 tablespoon chia seeds 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 graham cracker sheets, crushed (about 1/3 cup)



In a medium mixing basin, mash 1 banana with a fork until no large chunks remain. Whisk together oats, milk, 14 cup yogurt, vanilla, chia seeds, cinnamon, and salt for 30 seconds.

Step 1

Step 2

Refrigerate for at least 8 hours, or until the oats have absorbed the liquid and the mixture has thickened. Fill 4 (8-ounce) jars halfway with the oat mixture, then top with 2 tablespoons of the remaining yogurt. 

Step 2

Cut the remaining banana into 12-inch-thick slices and arrange in an equal layer over the yogurt in the jars. Top with the rest of the oat mixture. Before serving, sprinkle with crushed graham crackers.

To make ahead

Store in the refrigerator for up to 4 days. Just before serving, sprinkle with crushed graham crackers.

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