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Caramelized Banana Bread Pudding Overnight Oats

Caramelized banana bread pudding overnight oats combine creamy oats, Greek yogurt, and mashed banana with warm, syrup-coated banana slices. Chill the oats for at least 6 hours or overnight, then top them with bananas cooked until golden.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling 6 hours
Total Time 6 hours 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the overnight oats
  • 1 cup old-fashioned rolled oats
  • 1 cup whole milk
  • 0.5 cup plain Greek yogurt
  • 1 banana medium ripe, mashed
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.125 tsp kosher salt
For the caramelized bananas
  • 1 tbsp unsalted butter
  • 1 tbsp light brown sugar packed
  • 1 banana medium firm-ripe, sliced 1/2 inch thick

Equipment

  • 1 10-inch skillet

Method
 

Mix the overnight oats
  1. In a medium bowl, stir together the oats, milk, yogurt, mashed banana, vanilla, cinnamon, and salt.
  2. Cover and refrigerate for at least 6 hours or overnight.
Caramelize the bananas
  1. Melt the butter and brown sugar in a 10-inch skillet over medium heat, stirring, until bubbling, about 1 minute.
  2. Add the banana slices in a single layer and cook for 1 to 2 minutes per side, until golden and coated in syrup.
  3. Spoon the warm caramelized bananas and syrup over the chilled oats and serve.

Notes

For the best texture, cook the banana slices in a single layer until golden and coated in syrup. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free variation, use unsweetened plant milk, dairy-free yogurt, and plant-based butter.