Caramel Banana Overnight Oats
This post may contain affiliate links. See my disclosure policy.
This is an easy recipe for Caramel Banana Overnight Oats made with rolled oats, ripe bananas, homemade maple syrup caramel sauce, and oat milk. A gluten free, dairy free, and refined sugar free treat, healthier enough for breakfast and decadent enough for dessert!
The idea of caramel and bananas is just heavenly, isn’t it? I’m assuming so, otherwise you wouldn’t be here! I thought of a Banoffee Pie when creating this recipe, which is made with bananas, cream, and a thick caramel.
- Bananas – Ripe bananas are mashed into the oats themselves, and they serve as a delicious garnish. If you find yourself with an extra, make a batch of banana bread mini loaves.
- Cream – We use the coconut solids from a can of unsweetened coconut cream to thicken the oats, and as a topping.
- Caramel – Maple syrup is heated until it is thick and stirred into the oats, and yes, more to drizzle on top. The added benefit of maple syrup caramel sauce is that it brings a warm and buttery flavor to the oats.
Ingredients
- Ripe Bananas – Two medium-sized bananas that are ripe and speckled.
- Pure Maple Syrup – The maple syrup is for the caramel sauce. It should be pure maple syrup and not pancake syrup. The recipe for the Maple Syrup Caramel Sauce is linked in a separate post as it includes additional Tips and FAQ’s.
- Rolled Oats – Oats are naturally gluten free, however, I recommend rolled oats that are labeled as gluten free. Some oats may be processed in facilities that also process gluten products.
- Oat Milk – I like to pair the flavor of the oats with unsweetened oat milk. However, you can use any milk or dairy-free milk you prefer.
- Unsweetened Coconut Milk – A can of unsweetened coconut milk is what we use to make the oats creamy and make the whipped topping. I have provided recommendations below for the brands I like to use.
- Cinnamon – The cinnamon is optional, but a nice addition to finish off the oats!
- Salt – A little salt will go a long way to balance the sweetness and flavors.
Recipe FAQ
Why do you use coconut cream and oat milk? Why not just use one or the other?
I use coconut cream instead of yogurt to make the oats thick and creamy. The oat milk soaks into the oats, making them softer and giving them the classic oatmeal texture.
I recommend overnight for creamy and soft oats. You can certainly start to check the oats at about 4 hours and check if you like the texture and consistency.
Caramel Banana Overnight Oats
by Erin Cernich
Equipment
- Serving Glasses or Bowls
Ingredients
Banana Overnight Oats
- 3 medium bananas, ripe
- 1 cup oat milk (or any milk)
- ⅓ cup unsweetened canned coconut cream, full fat (refrigerated overnight; only the cream in the can)
- 2 to 3 tablespoons Maple Syrup Caramel Sauce
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 ¼ cups rolled oats
- ground cinnamon (optional to sprinkle on top)
Instructions
- Plan Ahead – Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
- Make the Maple Syrup Caramel Sauce first. You will have extra that can be stored in a airtight jar in the refrigerator for 5 to 7 days. You can also use homemade caramel.Maple Syrup Caramel Sauce
Banana Overnight Oats
- In a medium mixing bowl, mash up 2 of the bananas with a fork until smooth, creamy, and free of lumps. Reserve the third banana for slicing and topping the oats.3 medium bananas, ripe
- Add the milk, coconut cream, 2 tablespoons of maple syrup caramel sauce, vanilla, and salt. Mix until thoroughly incorporated and creamy. Add the oat milk and stir until smooth.1 cup oat milk, 1/3 cup unsweetened canned coconut cream, full fat, 2 to 3 tablespoons Maple Syrup Caramel Sauce, 1 teaspoon vanilla extract, 1 pinch salt
- Sprinkle the oats into the liquid and stir to combine. Note – At this point, you can taste test the oats and add more maple caramel sauce if you prefer sweeter oats. Keep in mind maple syrup caramel sauce is used as a topping as well. Cover and refrigerate the oats at least overnight.1 1/4 cups rolled oats
- Whipped Coconut Cream Topping – You can whip up the remaining coconut solids from the can to make whipped cream. Add the coconut to a small mixing bowl and using a hand mixer, whip on medium high speed until soft, fluffy, and medium peaks form. You can add a little – 2 to 3 teaspoons – of the Maple Syrup Caramel Sauce to sweeten to taste.
- Assemble the Oats – Transfer the overnight oats to serving glasses, top with a generous drizzle of maple syrup caramel sauce, sliced bananas (you can also add slices to the bottom of the glass), and a dollop of whipped coconut cream. Sprinkle with cinnamon and Enjoy!ground cinnamon
Notes
- Serving Size – This recipe will yield 2 healthy portions or 4 smaller ones. It is easily doubled.
- Oats – Use rolled oats for their size, taste, and texture. You don’t have to use ‘Gluten Free‘ labeled oats if the recipe does not need to be gluten free.
- Oat Milk – The oat milk is a nice flavor complement to the oats, although any milk will work.
- Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
- Heating – You can heat the oats! Microwave for 30 to 90 seconds.
- Storage – Cover and refrigerate the oats for 3 to 5 days.
Nutrition Estimates
TRY THESE SMALL BATCH RECIPES NEXT!
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
Fresh Takes From Readers