\n\nPublished: Nov 15, 2025<\/time> by Tammy Overhoff<\/span><\/a><\/span> <\/p>\n<\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:svg><\/p>\n<\/header>\n<\/p>\n\n<\/figure>\n<\/div>\n\n\nMany of you are always looking for an easy, budget\u2011friendly breakfast that you can make ahead, that tastes great, and that will keep you full until lunch. This Strawberry\u202fBanana Overnight Oats recipe<\/strong> checks all of those boxes.<\/p>\nFilled with juicy strawberries and naturally sweet ripe bananas, this jar of oats requires no cooking just mix, refrigerate, and grab in the morning.<\/p>\nIf you\u2019re working toward weight loss goals, overnight oats are your ally. They\u2019re packed with fiber, whole grains, protein, and healthy fats \u2013 creating the perfect breakfast to help curb cravings through lunch. You can check out my full post on overnight oats for weight loss <\/a>for more on how oats helped me stay consistent. Also, check out this strawberry cheesecake overnight oats<\/a> for double the protein!<\/p>\n<\/div>\n<\/div>\n\n\nIngredients + Why They Work<\/h2>\n\nRolled oats<\/strong>. Rolled oats soak up liquid nicely and maintain texture instead of turning mushy. They\u2019re whole grain and high in fiber, which helps with fullness and stable energy. Rolled oats are naturally gluten-free, but if you\u2019re sensitive to gluten or have Celiac disease, I recommend grabbing certified gluten-free oats like Bob\u2019s Red Mill to be safe.<\/li>\nChia seeds.<\/strong> Chia seeds might be one of my favorite \u201csecret ingredients\u201d to add to recipes. Not only do they increase fiber, healthy fats, and protein, but they also give overnight oats a delicious pudding-like texture that makes them feel like dessert.<\/li>\nUnsweetened almond milk<\/strong>. You can use any milk for overnight oats, but I tend to use unsweetened almond milk because I always have it on hand for smoothies. Unsweetened coconut milk or any non-dairy milk will also work \u2013 just make sure it\u2019s unsweetened to avoid added sugar. Regular dairy milk is fine too if that\u2019s what you prefer.<\/li>\nBanana.<\/strong> Bananas add a nice natural sweetness without needing added sugar. I typically use about half a banana. The riper it is, the sweeter it will be. If I have leftover banana, I freeze it for smoothies or use it in another overnight oats jar. Check out my tutorial on how to freeze bananas<\/a> to learn more.<\/li>\nStrawberries. <\/strong>I usually use frozen strawberries because, living in Buffalo, NY, fresh ones tend to be pricey. Plus, as frozen strawberries thaw overnight in the fridge, they release juice that blends with the banana and other ingredients to create a delicious fruity flavor. If you have fresh strawberries, feel free to use those instead. Oh, and check out my simple tutorial on freezing strawberries<\/a> if you have extra.<\/li>\nPure maple syrup.<\/strong> I typically add 1\u20132 teaspoons of pure maple syrup in the morning before eating. This recipe gets natural sweetness from the banana and strawberries, but you may want a little extra. Start with one teaspoon, stir, and taste. Add more if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nShopping Tips<\/h2>\nYou can find everything you need for overnight oats \u2013 whole grains, chia seeds, fruits, and maple syrup\u2014at most grocery stores. If you\u2019re gluten-sensitive, look for certified gluten-free oats, which are often shelved near other gluten-free items.<\/p>\nIf convenience is your priority, you can order everything but the fresh fruit online from Thrive Market. They have great prices on rolled oats, chia seeds, pure maple syrup, and everything else you need to keep your pantry stocked for overnight oats. If you\u2019re not a member yet, it\u2019s totally worth the yearly membership \u2013 you can read more in my Thrive Market review<\/a>.<\/p>\n<\/div>\n<\/div>\n\n\nHow to Make Strawberry Overnight Oats With Banana<\/h2>\n\nStep 1: <\/strong>Add the rolled oats and chia seeds into a 16-ounce mason jar.<\/li>\nStep 2: <\/strong>Pour in the almond milk and stir to combine, making sure the liquid fully covers the oats\u2014this is important so the oats and chia seeds can soak it all up.<\/li>\nStep 3:<\/strong> Top with the chopped banana and strawberries. No need to stir at this point\u2014layering is just fine.<\/li>\nStep 4:<\/strong> Seal the jar and refrigerate overnight (or for at least 6 hours).<\/li>\nStep 5: <\/strong>In the morning, stir the oats. They\u2019ll be thick because the oats and chia seeds absorb the liquid.<\/li>\nStep 6:<\/strong> Start by stirring in the maple syrup if you want extra sweetness.<\/li>\nStep 7: <\/strong>If the oats feel too thick, add a splash of milk to loosen them up until you reach your desired consistency.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nOvernight oats are meant to be enjoyed cold, perfect for grab-and-go mornings. But if you prefer them warm, let the jar sit at room temperature for a few minutes or transfer to a microwave-safe bowl and heat gently.<\/em><\/p>\n\n\nMake-ahead tips<\/h2>\nFor the week:<\/strong> Make 3\u20134 jars on Sunday and store them in the fridge for up to 4 days.<\/p>\nFor the freezer:<\/strong> Check out my how to meal prep overnight oats<\/a> tutorial to learn how to batch freezer packs. It\u2019s a great way to use up ripe bananas and fresh strawberries before they spoil.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\n\n\nOther Overnight Oats Recipes<\/strong><\/h2>\n<\/div>\n<\/div>\n\n\n<\/div>\n\n\nStrawberry Banana Overnight Oats<\/h2>\nThese Strawberry\u202fBanana Overnight Oats are a creamy, naturally sweetened, make\u2011ahead breakfast you can easily prep 3\u20134 jars of on Sunday for healthy mornings all week. They\u2019re packed with whole grains, fiber, and healthy fats \u2013 and yes, they\u2019re a great option even when you\u2019re trying to lose weight.<\/span><\/p>\n<\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:lineargradient><\/default1:defs><\/default1:svg><\/p>\n\t\t<\/default1:g><\/default1:svg><\/span> Print<\/a>\n\t\t<\/default1:g><\/default1:svg><\/span> Pin<\/a>\n\t\t<\/default1:g><\/default1:svg><\/span> Rate<\/a><\/p>\n\nCourse: <\/span>Breakfast<\/span><\/p>\nCuisine: <\/span>American<\/span><\/p>\nKeyword: <\/span>strawberry banana overnight oats, strawberry overnight oats with banana<\/span><\/p>\n<\/div>\n\nPrep Time: <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time: <\/span>8 hours<\/span><\/span> hours<\/span><\/span><\/p>\nTotal Time: <\/span>8 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\nServings: <\/span>1<\/span> person<\/span><\/span><\/p>\nCalories: <\/span>310<\/span>kcal<\/span><\/span><\/p>\n<\/p><\/div>\n\nIngredients<\/h3>\n\n\n1\/2<\/span> cup<\/span> rolled oats<\/span><\/li>\n1<\/span> teaspoon<\/span> chia seeds<\/span><\/li>\n1\/2<\/span> cup<\/span> unsweetened almond milk<\/span> you can use any non-dairy milk or regular milk<\/span><\/li>\n1\/2<\/span> of a ripe banana<\/span> peeled and chopped<\/span><\/li>\n1\/2<\/span> cup<\/span> whole frozen or fresh strawberries<\/span><\/li>\n1-2<\/span> teaspoons<\/span> pure maple syrup<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nInstructions<\/h3>\n\n\n\nCombine the oats and chia seeds in a 16-ounce mason jar (or any jar with a tight fitting lid)<\/span><\/p>\n<\/li>\n\nPour in the almond milk and stir to combine, making sure the liquid fully covers the oats, this is important so the oats and chia seeds can soak it all up.<\/span><\/p>\n<\/li>\n\nPlace the banana and strawberries on top of the oats.<\/span><\/p>\n<\/li>\n\nPut the lid on and refrigerate overnight.<\/p>\n<\/li>\n\nIn the morning, stir the oats. They\u2019ll be thick because the oats and chia seeds absorb the liquid. Start by stirring in the maple syrup if you want extra sweetness. If the oats feel too thick, add a splash of milk to loosen them up until you reach your desired consistency.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nNotes<\/h3>\nMake-ahead instructions<\/strong><\/span>\nFor the week: Make 3\u20134 jars on Sunday and store them in the fridge for up to 4 days.<\/span><\/span>\nFor the freezer: Check out my meal prep overnight oats tutorial to learn how to batch freezer packs. It\u2019s a great way to use up ripe bananas and fresh strawberries before they spoil.<\/span><\/span><\/div>\n<\/div>\n\nNutrition<\/h3>\nServing: <\/span>1<\/span>g<\/span><\/span> | <\/span>Calories: <\/span>310<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>33<\/span>g<\/span><\/span> | <\/span>