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Banana Pudding Overnight Oats

Banana pudding overnight oats combine rolled oats, Greek yogurt, mashed banana, and vanilla pudding mix for a creamy, spoonable breakfast. Chill the mixture for at least 6 hours, then add crushed vanilla wafers just before serving for a crisp topping.
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Prep Time 10 minutes
chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 1 cup old-fashioned rolled oats
  • 1.25 cup milk
  • 0.5 cup plain Greek yogurt
  • 1 banana ripe, mashed
  • 2 tbsp instant vanilla pudding mix
  • 1 tbsp chia seeds
  • 0.5 tsp vanilla extract
  • 1 pinch salt
For serving
  • 4 vanilla wafers crushed

Equipment

  • 2 jars or airtight containers

Method
 

Mix the oats
  1. In a medium bowl, stir together the oats, milk, Greek yogurt, mashed banana, pudding mix, chia seeds, vanilla extract and salt until evenly combined.
Chill the oats
  1. Divide the mixture between two jars or airtight containers.
  2. Cover and refrigerate for at least 6 hours or overnight.
Serve
  1. Stir the oats.
  2. Divide between two bowls if desired.
  3. Top with the crushed vanilla wafers just before serving.

Notes

For the crispest topping, keep the vanilla wafers separate until serving. Refrigerate covered for up to 3 days; freezing is not recommended because it can change the oats' texture. For a dairy-free version, use dairy-free milk and yogurt and check that the pudding mix is dairy-free.