These Peanut Butter Banana Overnight Oats take only 5 minutes of prep time! They’re a simple, easy breakfast that’s perfect for busy mornings.
Overnight oats are the best make-ahead breakfast. They’re super easy to make, really filling, and they can be customised to your liking.
Instead of standing over a hot stove to make oatmeal, overnight oats basically “cook” themselves whilst in your fridge overnight. Five minutes is really all it takes to make them—slice the banana, place it into the jar with the rest of the ingredients, stir, and then pop your jar in the fridge.
There’s no excuse not to have a homemade breakfast when it takes only 5 minutes to put it together the night before!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Almond milk
- Gluten-free certified old fashioned oats
- Banana
- Cinnamon
- Coconut sugar – Or your preferred sweetener.
- Peanut butter
- Coconut flakes, chopped nuts, or chia seeds – These are optional, but will add texture to your oats!
How to Make Peanut Butter Banana Overnight Oats
Consider this a template! You can use this basic recipe with any add-ins or flavours.
Combine the ingredients. Place all of the ingredients except for the bananas in a jar and stir to combine. Add the bananas on top or mix them in.
Refrigerate . Cover the jar and place it in the fridge overnight.
Enjoy! To eat the oats chilled, just grab a spoon, give them a stir, and dig in! If you prefer to warm them, empty the jar into a small pot over medium-high heat, or microwave the oats for about 45 seconds. Add any toppings you like and serve.
Overnight Oats 101: Everything You Need to Know!
Now that you’ve got my recipe for Peanut Butter Banana Overnight Oats, let’s talk about overnight oats in general. If you have questions about how to prep overnight oats, I have answers!
What Kind of Oats Should I Use?
You can use any type of rolled oats for overnight oats, but I recommend old-fashioned rolled oats. They have a heartier texture and hold up well after being soaked. Quick oats have a tendency to be mushier after soaking in the fridge overnight, while steel-cut oats are tougher and harder to digest.
Variations
I love these Peanut Butter Banana Overnight Oats, but there are limitless options here! Try:
- Hemp seeds and fresh berries
- Cacao nibs and cherries
- Peaches, a splash of vanilla extract, and cinnamon
- Pears, maple syrup, and chopped walnuts
- Flavoured vegan protein powders for a high-protein breakfast
Or make one of these recipes:
- Banana Bread Overnight Oats
- Espresso Cinnamon Overnight Oats
- 5-Ingredient Apple Cinnamon Overnight Oats
- Strawberry Coconut Overnight Oats (Meal Prep)
- Pumpkin Pie Overnight Oats
Are Overnight Oats Eaten Cold?
Yes, overnight oats are eaten cold, straight from the fridge. They’re surprisingly delicious that way! But if you’re not a fan of cold oats, you can heat them up in the microwave or on the stovetop as directed above.
What If I Don’t Have a Mason Jar? Can I Make Overnight Oats in Tupperware?
Yes, you can! I like using Mason jars because they’re easy for grab-and-go breakfasts, but if you don’t have a Mason jar, any container with an airtight cover will work just fine.
How Long Do Overnight Oats Last in the Fridge?
Overnight oats will last in the fridge for up to 5 days, although this depends on the fruit you add to it. (Some fruit will spoil faster than others!) Because it will last almost a week, overnight oats are an excellent option for meal prep breakfasts!
Ingredients
- 1 cup almond milk
- ½ cup gluten free certified old fashioned oats
- 1 banana , sliced
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar
- 1 tablespoon peanut butter
- optional: coconut flakes , chopped nuts, chia seeds
Instructions
- Mix all the ingredients in a jar, except the bananas. Stir to combine and cover. You can add the bananas at the top or mix in afterwards.
- Place in the fridge overnight.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings – walnuts, chia seeds, more peanut butter and more coconut sugar (or anything else you want!).
- Enjoy!
Notes
- This recipe is vegan and gluten free. You can adjust the quantity of bananas if you’d like less more or less. You can also add more chia seeds if you want a more pudding texture.
- You can also adjust sweetness levels after it’s set up in the fridge and add more coconut sugar or even maple syrup if you desire.
- You can swap almond butter, sunflower seed butter or any other nut alternative butters that you own.
- Overnight oats will last up to 5 days in the refrigerator.
These Peanut Butter Banana Overnight Oats take only 5 minutes of prep time! They’re a simple, easy breakfast that’s perfect for busy mornings.
Overnight oats are the best make-ahead breakfast. They’re super easy to make, really filling, and they can be customised to your liking.
Instead of standing over a hot stove to make oatmeal, overnight oats basically “cook” themselves whilst in your fridge overnight. Five minutes is really all it takes to make them—slice the banana, place it into the jar with the rest of the ingredients, stir, and then pop your jar in the fridge.
There’s no excuse not to have a homemade breakfast when it takes only 5 minutes to put it together the night before!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Almond milk
- Gluten-free certified old fashioned oats
- Banana
- Cinnamon
- Coconut sugar – Or your preferred sweetener.
- Peanut butter
- Coconut flakes, chopped nuts, or chia seeds – These are optional, but will add texture to your oats!
How to Make Peanut Butter Banana Overnight Oats
Consider this a template! You can use this basic recipe with any add-ins or flavours.
Combine the ingredients. Place all of the ingredients except for the bananas in a jar and stir to combine. Add the bananas on top or mix them in.
Refrigerate . Cover the jar and place it in the fridge overnight.
Enjoy! To eat the oats chilled, just grab a spoon, give them a stir, and dig in! If you prefer to warm them, empty the jar into a small pot over medium-high heat, or microwave the oats for about 45 seconds. Add any toppings you like and serve.
Overnight Oats 101: Everything You Need to Know!
Now that you’ve got my recipe for Peanut Butter Banana Overnight Oats, let’s talk about overnight oats in general. If you have questions about how to prep overnight oats, I have answers!
What Kind of Oats Should I Use?
You can use any type of rolled oats for overnight oats, but I recommend old-fashioned rolled oats. They have a heartier texture and hold up well after being soaked. Quick oats have a tendency to be mushier after soaking in the fridge overnight, while steel-cut oats are tougher and harder to digest.
Variations
I love these Peanut Butter Banana Overnight Oats, but there are limitless options here! Try:
- Hemp seeds and fresh berries
- Cacao nibs and cherries
- Peaches, a splash of vanilla extract, and cinnamon
- Pears, maple syrup, and chopped walnuts
- Flavoured vegan protein powders for a high-protein breakfast
Or make one of these recipes:
- Banana Bread Overnight Oats
- Espresso Cinnamon Overnight Oats
- 5-Ingredient Apple Cinnamon Overnight Oats
- Strawberry Coconut Overnight Oats (Meal Prep)
- Pumpkin Pie Overnight Oats
Are Overnight Oats Eaten Cold?
Yes, overnight oats are eaten cold, straight from the fridge. They’re surprisingly delicious that way! But if you’re not a fan of cold oats, you can heat them up in the microwave or on the stovetop as directed above.
What If I Don’t Have a Mason Jar? Can I Make Overnight Oats in Tupperware?
Yes, you can! I like using Mason jars because they’re easy for grab-and-go breakfasts, but if you don’t have a Mason jar, any container with an airtight cover will work just fine.
How Long Do Overnight Oats Last in the Fridge?
Overnight oats will last in the fridge for up to 5 days, although this depends on the fruit you add to it. (Some fruit will spoil faster than others!) Because it will last almost a week, overnight oats are an excellent option for meal prep breakfasts!
Ingredients
- 1 cup almond milk
- ½ cup gluten free certified old fashioned oats
- 1 banana , sliced
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar
- 1 tablespoon peanut butter
- optional: coconut flakes , chopped nuts, chia seeds
Instructions
- Mix all the ingredients in a jar, except the bananas. Stir to combine and cover. You can add the bananas at the top or mix in afterwards.
- Place in the fridge overnight.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings – walnuts, chia seeds, more peanut butter and more coconut sugar (or anything else you want!).
- Enjoy!
Notes
- This recipe is vegan and gluten free. You can adjust the quantity of bananas if you’d like less more or less. You can also add more chia seeds if you want a more pudding texture.
- You can also adjust sweetness levels after it’s set up in the fridge and add more coconut sugar or even maple syrup if you desire.
- You can swap almond butter, sunflower seed butter or any other nut alternative butters that you own.
- Overnight oats will last up to 5 days in the refrigerator.
Peanut Butter Banana Overnight Oats
Ingredients
- 1 cup almond milk
- ½ cup gluten free certified old fashioned oats
- 1 banana sliced
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar
- 1 tablespoon peanut butter
- optional: coconut flakes chopped nuts, chia seeds
Instructions
- Mix all the ingredients in a jar, except the bananas. Stir to combine and cover. You can add the bananas at the top or mix in afterwards.
- Place in the fridge overnight.
- The next morning, remove and eat in the jar or place in a pot over medium high heat to reheat the oatmeal, or in the microwave to reheat if a microwave safe jar for about 45 seconds. Top with your favourite toppings - walnuts, chia seeds, more peanut butter and more coconut sugar (or anything else you want!).
- Enjoy!
Notes
- This recipe is vegan and gluten free. You can adjust the quantity of bananas if you’d like less more or less. You can also add more chia seeds if you want a more pudding texture.
- You can also adjust sweetness levels after it’s set up in the fridge and add more coconut sugar or even maple syrup if you desire.
- You can swap almond butter, sunflower seed butter or any other nut alternative butters that you own.
- Overnight oats will last up to 5 days in the refrigerator.
Nutrition
Peanut Butter Banana Overnight Oats https://jessicainthekitchen.com/peanut-butter-banana-overnight-oats/ June 17, 2022
This Tofu and Veggie Stir Fry pairs chewy tofu and tender-crisp vegetables with an irresistible sweet ginger sauce for the perfect weeknight dinner. It’s great for meal prep, too!
Stir fries are the ultimate weeknight meal. When you’re tired after a long day at work, a stir fry requires minimal effort—and even better, you’ll have dinner done in minutes, too. They’re packed with flavour ( hello , sweet ginger sauce!) and have a variety of textures.
This Tofu and Veggie Stir Fry has the perfect balance of plant protein and vegetables, and you’ll love the way the soft, chewy tofu contrasts with the slightly crisp carrots and broccoli.
Oh, and if carrots and broccoli aren’t your thing? This recipe is easy to customize with your favourite veggies. Sliced bell peppers, mushrooms, snap peas or snow peas, thinly sliced onions, zucchini—it’s like a choose-your-own-adventure kind of stir fry!
But whatever you do, don’t skip that sauce. It’s sticky and sweet, with a lovely bit of warmth from the fresh ginger root. So good .
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the sweet ginger sauce:
- Soy sauce or liquid aminos
- Maple syrup or agave
- Ginger root
- Garlic
- Rice wine vinegar – Be sure to buy the unseasoned kind; seasoned rice vinegar has added sugar.
For the stir fry:
- Firm tofu – Press the tofu before you start this recipe. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Sea salt and pepper
- Oil
- Sesame oil
- Broccoli – Cut the broccoli into uniform pieces to ensure that it cooks evenly.
- Carrot – If you want to save yourself some prep time, you can buy a bag of julienned carrots instead of cutting them yourself.
- Cornstarch
- Water
Can You Substitute Ground Ginger for Ginger Root?
You can substitute ground ginger for ginger root in this recipe, but I don’t recommend it. Dried, ground ginger has a very different flavour profile than fresh ginger root. Fresh ginger is fragrant, subtly sweet, and has a complex, warm flavour that adds so much to this recipe.
If you do need to swap in ground ginger in this stir fry or any other recipe, 1/4 teaspoon of ground ginger is equivalent to 1 tablespoon of fresh ginger.
How to Make Tofu and Veggie Stir Fry
Ready for an easy dinner? Let’s get started!
Make the sauce. Whisk the sauce ingredients together in a small bowl; set aside.
Cook the tofu . In a large skillet or wok set over medium-high heat, add both of the oils. Once they’re hot and shimmering, add the tofu and 2 tablespoons of the sauce; be careful when you do this, because there might be some spattering! Cook each side of the tofu for about 2 to 3 minutes, until all sides are crispy and lightly browned. Season with salt and pepper and transfer to a plate.
Cook the veggies . Return the pan to the stovetop and add the broccoli and carrots; stir fry for about 2 minutes. Add a few tablespoons of water and cover the pan. Steam for about 2 minutes, then uncover and lower the heat to medium.
Finish . Add the tofu and sauce to the pan, then pour in the cornstarch slurry. Stir to coat; cook for another 2 to 3 minutes, or until the sauce thickens a bit. Remove from heat and garnish with sesame seeds and chopped scallions.
Tips for Success
While this recipe is fairly straightforward, there are a few tricks and tips that can help make sure you get the perfect Tofu and Veggie Stir Fry!
- Cook the tofu and veggies separately . Yes, it’s tempting to just throw everything together at the beginning and save a little time, but if you want perfectly chewy tofu, it needs to cook separately from the vegetables.
- Make sure the cornstarch slurry is smooth . If it’s lumpy, those little lumpy bits will cook in the stir fry sauce, which isn’t the texture we’re going for in this recipe!
- Double the sauce if you’d like . If you like your stir fries extra saucy for serving over rice or cooked quinoa , you can double the sauce and slurry.
Meal Prep Ideas
Want to make this Tofu and Veggie Stir Fry into a week of meal prep lunches? I suggest pairing the stir fry with quinoa fried rice , traditional rice, or cauliflower rice , but store them separately to keep the grains (or cauliflower) from getting soggy. In a separate little container, you can bring thinly sliced scallions, sesame seeds, or cashews to add as garnish after heating; this will add some texture to your stir fry.
How to Store and Reheat Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 4 days. It can be reheated in a skillet on the stovetop with a splash of oil, or in the microwave.
Can This Recipe Be Frozen?
You can freeze this stir fry in an airtight container or freezer bag for up to 3 months, but the texture won’t be quite the same after freezing, thawing, and reheating; the veggies will be a little softer. I recommend letting the stir fry thaw in the refrigerator, then reheating in the microwave or on the stovetop.
Ingredients
Sweet Ginger Sauce
- 4 tablespoons soy sauce , or liquid aminos
- 2 tablespoons maple syrup , or agave
- 1 teaspoon minced ginger
- 3-4 cloves of finely minced garlic
- 1 tablespoon rice wine vinegar
Stir Fry
- 1 lb block of firm tofu, pressed , (454g)
- pinch sea salt and pepper
- 2 teaspoons oil , neutral and high smoke point (eg. avocado oil)
- 2 teaspoons sesame oil
- 2 heads broccoli , (168g) large stem removed and chopped
- 1 large carrot , peeled and julienned
- 2 teaspoons cornstarch + 2 teaspoon water for a cornstarch slurry
Instructions
Sweet Ginger Sauce
- Stir all the sauce ingredients together and set aside.
Stir Fry + Putting It All Together
- In a pan over medium high, add both oils. When hot add in the tofu and 2 tablespoons of the sauce and crisp on each side for about 2-3 minutes on each side, until all sides are crisped up and browned. This helps to infuse the tofu with some sauce while it is cooking. Season with a sprinkle of sea salt and ground black pepper. Remove from pan and set aside.
- In the same pan, add the broccoli and carrot and toss for about 2 minutes heat. Then add in a few tablespoons of water and cover pan. Allow to steam for about 2 minutes. Remove cover, lower heat to medium and add in the tofu and the sauce. Pour in the cornstarch slurry here. Stir to coat everything in the sauce, then and allow to cook for another 2-3 minutes in the sauce.
- Remove from heat and top with extra sesame seeds and chopped scallions. Serve and enjoy!
