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Strawberry Banana Overnight Oats

Creamy overnight oats layered with strawberry puree and topped with bananas, strawberries and blueberries; a nutritious, fiber-rich meal prep breakfast that can be made ahead.
Print Recipe
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1 cup milk of choice almond, oat or dairy
  • 2 tbsp chia seeds
  • 1/2 cup yogurt optional
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup diced strawberries plus more for topping
  • 1 banana mashed (plus banana slices for topping)
  • 1/2 cup blueberries
  • 2 tbsp sliced almonds
  • 1 tsp lemon zest optional

Equipment

  • 2 jar with lid (12-16 oz)
  • 1 Mixing spoon

Method
 

  1. Add oats, milk, chia seeds, yogurt (if using), honey or maple syrup, vanilla and salt into two jars; stir well.
  2. Refrigerate for at least 4 hours or overnight until thick.
  3. Puree diced strawberries with mashed banana using a blender or fork.
  4. Before serving, layer the strawberry-banana puree over the oats and stir gently.
  5. Top each jar with sliced bananas, diced strawberries, blueberries, almonds and lemon zest.
  6. Serve cold, or warm briefly in the microwave; add more milk if desired.

Notes

You can customize the toppings with nuts, seeds or coconut flakes. The overnight oats will keep in the fridge up to 5 days—just give them a stir and add a splash of milk if they become too thick. Use certified gluten‑free oats to make the recipe gluten‑free.