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High Protein Banana Cream Pie Overnight Oats

High Protein Banana Cream Pie Overnight Oats
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Creamy overnight oats inspired by banana cream pie, packed with 36g protein per serving. Layers of vanilla-scented oats, sliced bananas, and a creamy pudding-like topping create a breakfast that tastes like dessert.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned, not instant)
  • 2 cups full-fat Greek yogurt (plain, 20g protein per cup)
  • 2 cups whole milk (or unsweetened almond milk for fewer carbs)
  • 2 medium bananas, ripe but firm, sliced into 1/4-inch rounds
  • 1/2 cup vanilla protein powder (whey or plant-based, about 50g protein total)
  • 3 tablespoons honey (or maple syrup for vegan option)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Optional garnish: 2 tablespoons chopped pecans or walnuts, extra banana slices

Instructions

  1. In a medium mixing bowl, whisk together the Greek yogurt, whole milk, vanilla protein powder, honey, vanilla extract, cinnamon, and fine sea salt until completely smooth. The protein powder should be fully dissolved with no dry pockets — use a fork or small whisk to break up any clumps.
  2. Add the rolled oats to the yogurt mixture and stir until every oat is coated. The mixture will look thin now, but the oats will absorb the liquid as they rest.
  3. Select four 8-ounce (1-cup) mason jars or glass containers with tight-fitting lids. Divide half of the oat mixture evenly among the jars, about 1/4 cup per jar.
  4. Layer half of the banana slices on top of the oat mixture in each jar, pressing them gently into the oats so they stay submerged. The bananas will soften slightly and infuse the oats with sweetness.
  5. Spoon the remaining oat mixture over the banana layer, dividing evenly. Smooth the tops with a small spatula or spoon.
  6. Top each jar with the remaining banana slices, pressing them down lightly. If using nuts, sprinkle 1/2 tablespoon of chopped pecans or walnuts over each jar now.
  7. Seal each jar with its lid and refrigerate for at least 4 hours, but ideally overnight (8 to 12 hours). The oats need this time to hydrate and soften — do not skip the full rest or the oats will be crunchy.
  8. Before serving, remove jars from the fridge and stir each portion thoroughly to redistribute the bananas and any nuts that settled. The texture should be thick, creamy, and pudding-like.
  9. Enjoy cold, straight from the jar. If you prefer a warmer breakfast, transfer to a bowl and microwave on high for 45 to 60 seconds, stirring once halfway through — the oats will warm without turning gummy.
  10. Store any uneaten jars in the refrigerator for up to 4 days. Do not freeze, as the yogurt and banana texture will become watery upon thawing.

Notes

Storage: Keep sealed in the refrigerator for up to 4 days. The oats continue to soften over time, so they are best within 2-3 days. Do not freeze, as the yogurt will separate and bananas will turn mushy. To refresh after refrigeration: stir in 1-2 tablespoons of milk to loosen the texture if it becomes too thick. For extra protein, add 1/4 cup cottage cheese to the yogurt mixture — just blend it smooth first. For a vegan version, use plant-based yogurt and protein powder, and swap honey for maple syrup.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-banana-cream-pie-overnight-oats/