Imported from TikTok

Banana Pudding Overnight Oats

Name: Banana Pudding Overnight Oats
Prep time: 10 min
Total time: 480 min
Yield: 2 servings
Cuisine: Other
Ingredients: 100 g rolled oats; 240 g skyr or thick Greek yogurt; 2 tbsp chia seeds; salt (Pinch, for the oat base); 1 banana (For blending); 1 banana (Sliced for topping); 2 Medjool dates (Pitted); 110 ml milk (Use 100–120 ml); 0.5 tsp vanilla extract; salt (Pinch, for the banana pudding mixture); vanilla yogurt or extra yogurt (Optional topping; estimated 30 g if used)

Recipe by sophie the nutritionist @sophiethenutritionist · TikTok

Imported by Andries Jongsma on SeeMeCook

Creamy overnight oats inspired by the viral M&S banana pudding oats. A blended banana, Medjool dates, vanilla, and milk create a naturally sweet pudding-like mixture, while skyr or thick Greek yogurt adds protein.

2 servings480 minOther

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Ingredients

100 g rolled oats
240 g skyr or thick Greek yogurt
2 tbsp chia seeds
salt (Pinch, for the oat base)
1 banana (For blending)
1 banana (Sliced for topping)
2 Medjool dates (Pitted)
110 ml milk (Use 100–120 ml)
0.5 tsp vanilla extract
salt (Pinch, for the banana pudding mixture)
vanilla yogurt or extra yogurt (Optional topping; estimated 30 g if used)

Steps

1
Add the rolled oats, skyr or thick Greek yogurt, chia seeds, and a pinch of salt to a bowl or container.
2
Pit the two Medjool dates. Place one banana, the dates, milk, vanilla, and a pinch of salt in a blender. Blend until smooth and creamy.
3
Pour the blended banana mixture into the oat and yogurt mixture, then stir thoroughly so the oats and chia seeds are evenly coated.
4
Cover and refrigerate until the mixture has become thick and pudding-like, ideally overnight.
5
Slice the second banana and arrange it over the two portions. Add vanilla yogurt or extra yogurt on top if desired.

Notes

The post says the full method and storage instructions are available on the author's Substack, but those details were not provided here. The refrigeration time and final assembly were conservatively inferred from the dish being described as overnight oats. The recipe is stated to make 2 portions, with approximately 25 g protein and 12.5 g fibre per portion for the base.