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Banana Coconut Overnight Oats

Banana coconut overnight oats combine rolled oats, chia seeds, Greek yogurt, and shredded coconut for a creamy, make-ahead breakfast. Chill them in a 16-ounce jar for at least 6 hours, then finish with sliced banana.
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Prep Time 5 minutes
Chilling 6 hours
Total Time 6 hours 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup rolled oats old-fashioned
  • 0.5 cup milk
  • 0.25 cup plain Greek yogurt
  • 1 tbsp chia seeds
  • 2 tbsp unsweetened shredded coconut
  • 1 tsp maple syrup
  • 1 pinch salt
  • 1 banana medium; half mashed and half sliced

Equipment

  • 1 16-ounce jar or container

Method
 

  1. Combine the oats, milk, yogurt, chia seeds, coconut, maple syrup, salt, and half the mashed banana in a 16-ounce jar or container.
  2. Cover the jar or container.
  3. Refrigerate for at least 6 hours or overnight.
  4. Stir the oats.
  5. Top with the remaining sliced banana before serving.

Notes

For the creamiest texture, mash the banana thoroughly before mixing it in. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free option, use plant-based milk and yogurt.