Creamy Banana Pudding Overnight Oats (No-Cook, 10-Min Prep)

Banana pudding overnight oats turn a classic dessert into a cool, spoonable breakfast that actually fills you up. Bananas, vanilla wafers, and a creamy base soak together while you sleep, so all you do is grab a jar in the morning.

You get thick, custardy oats with soft pockets of cookie and real banana swirls, no stove required. Ten minutes of mixing on Sunday means a week of happy mornings.

What Makes This Breakfast a Go-To

The texture is the thing here. The oats soften until they are thick and creamy, almost like pudding, while the crushed vanilla wafers turn into tender little ribbons that taste just like the real dessert.

Because it all happens in the fridge, you skip the stovetop and still end up with a breakfast that feels a little special. It is sweet enough from ripe banana that you can dial back any extra sugar and let the fruit do the work.

Ingredients

• 1 ripe banana: look for plenty of brown spots for the sweetest flavor
• 1/2 cup plain Greek yogurt: adds tang and thickens the oats; dairy-free yogurt works too
• 1/2 cup milk: any kind, including oat or almond
• 1 tbsp maple syrup: optional, depending on the banana’s sweetness
• 1/2 tsp vanilla extract
• Pinch of salt: just enough to round everything out
• 1 cup rolled oats: old-fashioned, not instant, for the best texture
• 1/4 cup crushed vanilla wafers: about 6 to 8 wafers, plus more for topping
• For serving: sliced banana, extra crumbled wafers

Variations / Substitutions

• Protein boost: stir 1 to 2 tbsp peanut or almond butter into the wet base
• Dairy-free: use coconut or almond yogurt and your favorite non-dairy milk
• Sweeter option: swap the maple syrup for honey or blend a pitted date with the milk
• Cookie swap: try crushed graham crackers or biscoff cookies instead of vanilla wafers

Flourless Banana Bread goes perfectly with these overnight oats for a cozy morning or afternoon.

How To Make Banana Pudding Overnight Oats

Step 1: Mash the Banana and Mix the Base

In a medium bowl, mash the banana with a fork until mostly smooth, a few small lumps are fine. Add the 1/2 cup yogurt, 1/2 cup milk, 1 tbsp maple syrup, 1/2 tsp vanilla, and a pinch of salt, then whisk until no streaks remain, about 30 seconds.

Step 2: Fold in the Oats

Sprinkle in the 1 cup rolled oats and stir until every oat is coated and no dry spots hide at the bottom, about 20 seconds.

Step 3: Assemble and Refrigerate

To get that layered pudding look, spoon a few tablespoons of the oat mixture into two jars or bowls, then sprinkle in about 1 tbsp of the crushed wafers, repeat, and finish with the oats on top. Cover and refrigerate for at least 4 hours or overnight.

Step 4: Top and Serve

Give the oats a quick stir if needed, then pile on fresh banana slices and a generous crumble of vanilla wafers right before you dig in. The wafers soften on contact, just like banana pudding.

Tips for Overnight Oat Success

• Use a banana with plenty of brown spots so the natural sweetness comes through, and you can skip the maple syrup if you like.
• Hold back a few whole wafers to crush at the last minute for both soft and crunchy bites.
• If the oats feel too thick in the morning, stir in a splash of milk until they loosen up just how you like them.
• Not a fan of Greek yogurt? Swap in the same amount of cottage cheese blended smooth for an extra protein lift with a similar tang.

Make a bigger batch for the week using the table below.

Keeping Leftover Oats Fresh

• Refrigerate: cover and store for up to 4 days. The oats will thicken a little more each day.
• Serve cold: these are meant to be eaten straight from the fridge, no reheating needed.

Frequently Asked Questions

Can I use instant oats instead of rolled oats?

You can, but they will turn much softer and lose that pudding-like chew. Rolled oats hold their texture far better overnight.

Do the vanilla wafers turn completely to mush by morning?

They soften into tender, custard-like bits rather than disappearing. A few extra crumbles on top right before eating give you that fresh crunch back.

What if I do not have ripe bananas on hand?

You can slice a slightly underripe banana into the oat mixture, but you may want to add a little extra maple syrup or a spoonful of brown sugar to bring the sweetness up. The flavor will be less intense.

Can I skip the yogurt?

You can replace the yogurt with an equal amount of milk plus 1 tsp lemon juice per serving to mimic the tang and creaminess. The oats will still set up but be a touch thinner.

Banana Pudding Overnight Oats Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Calories: 370

Ingredients Method Notes

Ingredients

  

• 1 ripe banana
• 1/2 cup plain Greek yogurt
• 1/2 cup milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 cup rolled oats
• 1/4 cup crushed vanilla wafers, plus more for topping
• Sliced banana and extra wafers for serving

Method

 

1. In a bowl, mash the banana until mostly smooth. Whisk in yogurt, milk, maple syrup, vanilla, and salt until combined, about 30 seconds.
2. Stir in the rolled oats until evenly coated, about 20 seconds.
3. Layer the oat mixture with crushed wafers in two jars, cover, and refrigerate at least 4 hours or overnight.
4. In the morning, top with sliced banana and an extra crumble of vanilla wafers before serving.

Notes

The oats need at least 4 hours to soften fully, but overnight gives the best pudding-like texture. If you like a looser consistency, stir in an extra splash of milk in the morning.