Brown Sugar Overnight Oats

These Brown Sugar Overnight Oats are a cozy, no-fuss breakfast I can make ahead and enjoy right out of the fridge. With the warm sweetness of brown sugar, creamy mashed bananas, and a touch of cinnamon, this recipe gives me all the comforting flavors I love in the morning without needing yogurt.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly simple, especially on busy mornings. There’s no yogurt involved, so it’s perfect if I don’t usually keep that in my fridge. The mashed bananas add creaminess and natural sweetness, while the brown sugar and cinnamon make each bite feel like a treat. It takes just 10 minutes to mix everything together, and the fridge does the rest overnight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups rolled oats
• 4 tablespoons chia seeds
• 3–4 tablespoons brown sugar (dark brown sugar recommended)
• 1 cup mashed banana (about 2 ripe bananas)
• 1 teaspoon vanilla extract
• 1 pinch salt
• ¼ teaspoon cinnamon (or more to taste)
• 2 cups milk (any type I prefer)

Directions

1. I combine the rolled oats, chia seeds, brown sugar, mashed bananas, cinnamon, salt, vanilla extract, and milk in a large bowl.
2. I stir everything together until well mixed and the oats are fully coated.
3. I cover the bowl with a lid or plastic wrap and refrigerate it for at least 4 hours or overnight.
4. In the morning, I give the oats a good stir and add my favorite toppings before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Chill time: 4 hours or overnight
Total time: 4 hours 10 minutes

Variations

• I sometimes add a drizzle of maple syrup or a few chopped nuts on top for extra flavor and crunch.
• If I want more spice, I increase the cinnamon or add a pinch of nutmeg.
• For a dairy-free version, I use almond, oat, or soy milk.
• I’ve mixed in cocoa powder or chocolate chips for a dessert-like twist.
• Swapping the mashed bananas for applesauce works well if I want a slightly different flavor.

storage/reheating

I keep the oats in individual airtight containers or jars in the fridge for up to 4–5 days.
I usually eat them cold, but if I want them warm, I microwave a portion for about 30–60 seconds, stirring halfway through until heated to my liking.

FAQs

Can I use instant oats instead of rolled oats?

I stick to rolled oats because they hold their texture better overnight. Instant oats can get too mushy.

Do I need to mash the bananas very well?

Yes—I mash them thoroughly so they blend smoothly into the oats and give that creamy consistency I love.

Can I skip the chia seeds?

I can leave them out, but I find they help thicken the oats and add a nice nutritional boost. If I skip them, I reduce the milk slightly.

How sweet are these oats?

With 3–4 tablespoons of brown sugar and the natural sweetness of banana, I find them moderately sweet. I adjust the sugar depending on my preference.

Can I freeze overnight oats?

I don’t usually freeze them because the texture can change, but if I must, I freeze them in individual portions and thaw overnight in the fridge before eating.

Conclusion

These Brown Sugar Overnight Oats are my go-to when I want a make-ahead breakfast that’s both nourishing and indulgent. The mix of brown sugar, cinnamon, and banana gives it a comforting, almost dessert-like flavor, and it’s incredibly easy to prepare. Whether I’m rushing out the door or easing into the morning, this is one breakfast that never lets me down.

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