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Banana Nut Spiced Overnight Oats

Enjoy the comforting essence of baked banana bread in a wholesome, chilled breakfast. This make-ahead recipe blends fiber-rich oats and nutrient-dense pecans into a rich, pudding-like treat ready to grab and go. Inspired by DASH principles, this version focuses on natural sweetness and bold spices without added sodium.

  • Total Time6 hours 10 minutes
  • Yield3 servings 1x

Ingredients

Scale

Pantry

  • 1 ½ cups old-fashioned rolled oats
  • ½ cup roughly chopped raw pecans
  • 3 tbsp chia seeds
  • 1 tsp pumpkin pie spice (ensure no added sugar or salt in the blend)

Produce & Liquids

  • 1 ½ large very ripe bananas (divided)
  • 1 ⅔ cups approx. 395 ml unsweetened almond milk
  • 2 tbsp date paste
  • 1 tbsp vanilla bean paste

Instructions

  1. Awaken the Nuts: Place the chopped pecans in a small, dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they become fragrant and lightly browned. Remove from heat immediately and set aside to cool.
  2. Combine the Dry Staples: In a medium mixing bowl, add the rolled oats, chia seeds, and pumpkin pie spice. Stir with a fork to distribute everything evenly.
  3. Create the Flavor Base: In a separate, smaller bowl, peel and mash one full banana until it forms a smooth pulp. Add the date paste and vanilla bean paste, whisking vigorously until the mixture is uniform and creamy.
  4. Hydrate the Base: Pour the unsweetened almond milk into the banana mixture. Whisk thoroughly until the base is smooth and fully liquefied.
  5. Marry the Mixtures: Pour the wet banana-milk mixture into the bowl with the dry oat blend. Use a silicone spatula to fold everything together until no dry spots remain. Stir in about three-quarters of the toasted pecans, reserving the rest for garnish.
  6. Portion and Chill: Divide the oat mixture evenly among the three jars. Seal the lids tightly. Transfer the jars to the refrigerator to set for a minimum of 6 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.
  7. Garnish and Serve: When ready to eat, slice the remaining half banana. Top the chilled oats with the fresh banana slices and the reserved toasted pecans. Enjoy directly from the jar.

Notes

  • Storage: These oats are best consumed within 3 days. Keep them sealed and refrigerated.
  • Protein Boost: To increase protein and calcium content further, you can substitute the almond milk with skim milk or unsweetened soy milk. The texture will remain very similar.
  • Spice Variations: If you do not have pumpkin pie spice, a blend of ¾ tsp cinnamon and ¼ tsp nutmeg works beautifully.
  • Troubleshooting: If your oats seem too thick after chilling, stir in an extra splash of milk until you reach your desired consistency.

Nutrition Facts (per serving): Calories: 445 kcal | Total Fat: 19 g (Saturated Fat: 2 g) | Total Carbs: 60 g (Fiber: 11 g, Sugars: 20 g) | Protein: 10 g | Sodium: 90 mg | Cholesterol: 0 mg | Potassium: 640 mg | Calcium: 250 mg | Magnesium: 125 mg

These values are approximate and may vary based on ingredients and preparation. Sugars include natural fruit sugars.

  • Prep Time: 10 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Calories: 445

Find it online: https://foodtrackergirl.com/2025/07/20/my-secret-to-perfect-mornings-the-ultimate-banana-bread-overnight-oats/