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Caramel banana overnight oats in glasses on a small platter
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5 from 1 review

Caramel Banana Overnight Oats

This is an easy recipe for Caramel Banana Overnight Oats made with gluten free rolled oats, ripe bananas, maple syrup caramel sauce, and oat milk.  A gluten free, dairy free, and refined sugar free treat healthy enough for breakfast and decadent enough for dessert!  
Prep Time10 mins
Chill8 hrs
Total Time8 hrs 10 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana, Breakfast, Caramel, Dairy-Free, Gluten Free, Overnight Oats, Small Batch
Servings: 2 Servings
Author: Erin Cernich


  • 2 - Serving Glasses or Bowls


Banana Overnight Oats

  • 3 medium bananas, ripe
  • 1/3 cup unsweetened canned coconut milk refrigerated overnight; only the cream in the can
  • 2 to 3 tablespoons Maple Syrup Caramel Sauce
  • 1 cup oat milk or any milk of choice
  • 1 cup, plus 2 tablespoons rolled oats, gluten free
  • 1 pinch salt
  • ground cinnamon optional to sprinkle on top


  • 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.

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.
  • Add the coconut cream, 2 tablespoons of maple syrup caramel sauce, and salt. Mix until thoroughly incorporated and creamy. Add the oat milk and stir until smooth.
  • 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.
  • 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 held 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!


  • Oats - I recommend rolled oats because of their size 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 compliment to the oats.  Although you can use any milk you prefer.
  • 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.
  • Maple Syrup Caramel - If you prefer not to make or use the maple syrup caramel sauce, substitute in any sweetener of choice and sweeten to taste.