Banana Cream Pie–Inspired Overnight Oats

Start your day with a breakfast that tastes like a treat—these layered overnight oats are flavored with banana, cinnamon, and a hint of vanilla.  

A finishing touch of crumbled graham crackers adds a pie-like beauty to this simple breakfast. Use ripe bananas for the best results: their skin should be dark in places and they should feel soft when squeezed. 

2 medium ripe bananas, divided 2 cups old-fashioned rolled oat 1 3/4 cups whole milk 3/4 cup banana-and-cream strained (Greek-style) yogurt, divided 2 1/2 teaspoons vanilla extract 1 tablespoon chia seed 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 2 graham cracker sheets, crushed (about 1/3 cup)



In a medium mixing basin, mash 1 banana with a fork until no large chunks remain. Whisk together oats, milk, 14 cup yogurt, vanilla, chia seeds, cinnamon, and salt for 30 seconds. 

Step 1 

Refrigerate for at least 8 hours, or until the oats have absorbed the liquid and the mixture has thickened. Fill 4 (8-ounce) jars halfway with the oat mixture, then top with 2 tablespoons of the remaining yogurt.  

Step 2 

Cut the remaining banana into 12-inch-thick slices and arrange in an equal layer over the yogurt in the jars. Top with the rest of the oat mixture. Before serving, sprinkle with crushed graham crackers. 

Step 2 

Store in the refrigerator for up to 4 days. Just before serving, sprinkle with crushed graham crackers. 

To make ahead 

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