Strawberry Banana Bread Protein Overnight Oats
Yields: 1 jar
This healthy breakfast is so easy to make! It has plenty of natural sweetness from the banana and strawberries, and the large amount of protein from the Greek yogurt will keep you full all morning long. This recipe is easily doubled, tripled, or quadrupled to serve more. The oats will keep for at least 5 days if stored in an airtight container in the refrigerator.
  • ¼ cup (25g) old-fashioned oats (gluten-free if necessary)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¼ cup (65g) mashed banana (about 1 very small)
  • ¼ cup (35g) whole fresh strawberries, diced
  • ⅛ tsp ground cinnamon
  • 12 drops vanilla crème stevia, or adjusted to taste
  1. Add all of the ingredients to a glass jar or tupperware with a tight-fitting lid, and stir until fully combined. Cover and refrigerate for 8 hours or overnight.
Notes: Overnight oats are meant to be eaten cold, straight from the refrigerator! No need to heat them up.

Instant oats (aka quick-cooking or one-minute oats) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats; they do not soften enough.

For the best taste, use the ripest and most speckly banana you can find!

Any sweetener may be substituted for the stevia. You’ll want the equivalent of about 2-3 teaspoons of granulated sugar.

{gluten-free, clean eating, low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at