Banana Split Overnight Oats
A no-cook breakfast inspired by the classic ice cream sundae, layering creamy yogurt and milk with rolled oats, ripe bananas, rich cocoa powder, and bright cherries. Simply shake and chill overnight, then top with sliced fresh banana, whipped cream, and a drizzle of chocolate syrup for the full split experience.
- Prep
- 10 min
- Cook
- —
- Wait
- 8 hr
- Total
- 8 hr 10 min
- Makes
- 2 servings (about 1½ cups each)
Steps
Before you start
- Use ripe but firm bananas (slightly speckled is ideal; too soft will make the oats mushy)
- Gather two mason jars or containers (16 oz / 480 ml each)
- Chill the jars if you'd like a colder breakfast (optional but nice)
Layer base ingredients
- Divide the rolled oats evenly between the two 16 oz (480 ml) jars.
- Add half the Greek yogurt (about 6 tablespoons / 85 g) to each jar, then add half the whole milk (¼ cup / 60 ml) to each.
- Add 1 tablespoon (5 g) cocoa powder to each jar.
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Tip: Layering helps distribute flavors evenly throughout the jar.
Add banana, syrup, and vanilla
- Mash the ½ medium banana with a fork until mostly smooth but with a few small chunks remaining (this adds texture).
- Divide the mashed banana between the two jars, spooning it into the oat mixture.
- Add ¾ tablespoon (11 ml) maple syrup and ¼ teaspoon (1.25 ml) vanilla extract to each jar.
- Sprinkle a small pinch of salt into each jar.
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Tip: Leave small chunks of banana for better texture; fully pureed banana makes the oats gluey.
Shake and chill overnight
- Screw the lids tightly on both jars and shake vigorously for 30 seconds, breaking up any cocoa powder clumps and blending all ingredients together.
- Place both jars in the refrigerator and let sit for at least 8 hours, preferably overnight (up to 12 hours).
- The oats will soften and absorb the liquid, and flavors will meld.
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Ready when: Oats are soft and creamy; mixture has a pudding-like consistency
Tip: Shake the jar once or twice during chilling if you remember, but it's not essential.
Adjust consistency and serve
- Remove from the refrigerator and stir with a spoon.
- If the oats seem too thick, add a splash of milk (1–2 tablespoons / 15–30 ml) and stir until you reach your preferred consistency.
- If too thin, add a spoonful of oats.
- Pour into a bowl or serve directly from the jar.
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Ready when: Oats have a creamy, spoonable consistency
Tip: Overnight oats thicken as they sit; adjust before serving based on your preference.
Top with banana split garnish
- If using toppings, slice the fresh banana and arrange on top of each serving.
- Add a dollop of whipped cream (about 2 tablespoons / 30 ml per serving), then drizzle with chocolate syrup.
- Crown each bowl with a cherry for the classic banana split look.
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Tip: Keep fresh banana and whipped cream separate until just before eating so toppings stay fresh and don't soften into the oats.
Good to know
Tips
- Don't skip the salt—just a pinch balances the sweetness and deepens the chocolate flavor.
- Overnight oats develop more flavorful as they sit; the two-day mark is often sweeter and more cohesive than day one.
- For a thinner, drinkable consistency, add an extra ¼ cup (60 ml) milk when preparing; these work well in a wide-mouth bottle for on-the-go breakfast.
- Make it dairy-free by using coconut yogurt and coconut milk, or almond milk yogurt.
Make ahead
Prepare the jars completely through Step 3 up to 5 days ahead. They taste best when eaten within 3–4 days, before the oats begin to ferment slightly. Prepare toppings (fresh banana slicing, whipped cream) just before serving for best texture and appearance.
Storage & reheating
Refrigerator: up to 4 days in an airtight jar. Shake or stir before eating if separation occurs. Freezer: not recommended; the texture of yogurt breaks down when thawed. Room temperature: eat within 1 hour of removing from the fridge.
Substitutions
- plain Greek yogurt → plain full-fat yogurt or coconut yogurt. Use the same amount. Non-Greek yogurt will be slightly looser; you may need an extra tablespoon of milk to reach the right consistency.
- whole milk → almond milk, oat milk, or coconut milk. Use the same amount. Choose unsweetened to control sweetness, or use sweetened if you prefer less maple syrup.
- maple syrup → honey, agave nectar, or brown sugar (1 tablespoon / 13 g per jar). Sweetness level is similar; adjust to taste.
- unsweetened cocoa powder → Dutch-process cocoa powder or natural unsweetened cocoa. Both work equally well; use the same amount. Dutch-process is slightly smoother and less acidic.
