Overnight oats with banana & cinnamon
Creamy overnight oats with mashed banana, warming cinnamon and a drizzle of golden syrup — cheap, filling breakfasts ready by morning.
This is the kind of breakfast that pays you back for a tiny bit of evening effort: cheap, filling and ready when you are. Overnight oats are brilliant for busy mornings, student budgets or anyone who hates breakfast decisions.
Mashed banana gives natural sweetness and sings with cinnamon; the yoghurt keeps the texture luxuriously creamy. Make two jars at once and you’ve got breakfast for two mornings or two hungry people.
Ingredients
- 140 g rolled oats
- 400 ml semi-skimmed milk
- 150 g natural yoghurt — use plain natural yoghurt for creaminess; can be omitted for thinner oats
- 2 ripe banana — use one mashed into the oats and one sliced to serve
- 10 ml ground cinnamon
- 15 ml golden syrup — plus extra to drizzle if you like sweeter oats
- fine sea salt — a pinch
Equipment
- lidded jars or airtight containers
Instructions
In a medium bowl, mash one ripe banana with a fork until mostly smooth. Add the rolled oats, ground cinnamon, fine sea salt, golden syrup, semi-skimmed milk and natural yoghurt. Stir thoroughly so everything is combined and the oats are fully wetted.
Divide the mixture between two lidded jars or airtight containers, seal and place in the fridge to soak for at least 8 hours or overnight.
In the morning, remove from the fridge and give each pot a good stir. If the mixture is too thick for your liking, stir in up to 2 tablespoons (30 ml) semi-skimmed milk to loosen.
Slice the remaining banana and top the oats. If you want extra sweetness, drizzle a little more golden syrup over each portion.
Serve straight from the jar or transfer to a bowl and enjoy warm or cold.
Tips
- Use lidded jars so you can eat straight from them — less washing up and perfect for grabbing on the run.
- If you prefer a smoother texture, blitz the oats briefly in a food processor before mixing.
- For a thicker set, reduce the milk by 50 ml or add 1 tablespoon of chia seeds (note: chia seeds will change texture).
- Store covered in the fridge for up to 3 days. Stir before eating and add a splash of milk if it thickens.
- Avoid adding crunchy toppings (nuts, granola) the night before — they go soggy. Add just before serving.
Substitutions
semi-skimmed milk → unsweetened oat milk or soya milk, same quantity (400 ml)
Stays closenatural yoghurt → dairy-free plain yoghurt, same quantity (150 g)
Stays closegolden syrup → honey, same quantity (1 tbsp)
Stays closeripe banana → 200 g apples, grated and stirred in with a pinch more cinnamon
Noticeably different
Nutrition
Per serving · estimated
- 545
- Calories
- 20 g
- Protein
- 94 g
- Carbs
- 11 g
- Fat
- 10 g
- Fibre
- 35 g
- Sugar
- 200 mg
- Sodium
FAQ
Can I make the oats without yoghurt?
Yes — omit the yoghurt and add 50–100 ml extra milk for a similar consistency. The oats will be slightly less tangy but still creamy.
How long will these keep in the fridge?
Up to 3 days in a sealed container. Flavour and texture are best within 48 hours.
Can I heat overnight oats?
You can gently warm them in a saucepan over a low heat for 2–3 minutes, stirring, or microwave for 30–60 seconds. Add extra milk if they thicken when heated.
Can I make a bigger batch?
Yes — scale ingredients proportionally. Store in separate jars so you only open what you need each day.
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