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Smooth overnight oats with skyr and banana

Overnight oats blended smooth before they soak, so they set into a soft, spoonable pot with no flakes to chew. Made the night before and eaten cold or barely cool.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 16 October 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm ground oats set to a spoonable texture in 4 hours
  • Photograph the finished jar
Time
About 4 hr 5 min
estimated
Serves
1
see below
Energy
355 kcal
per serving
Protein
25 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 1 serving

1 serving

Check off ingredients as you go.

Contains gluten, milk. Check the labels on packaged ingredients:

  • rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.

Cooking steps

  1. Blend the oats in a small blender for 20 to 30 seconds, until they are a fine powder.

  2. Add the milk, skyr, banana and cinnamon and blend for 30 seconds more, until completely smooth.

  3. Pour into a jar or glass, cover and refrigerate for at least 4 hours, or overnight. It sets to the texture of a thick mousse.

  4. Stir before eating, and loosen with a spoonful of milk if it has set too thick. Eat it cold, or let it stand for 10 minutes to take the chill off.

The useful detail

Grind the oats before they soak. Whole oats stay chewy however long they sit; ground to a powder they swell evenly overnight and the pot comes out as smooth as a mousse.

Make it work for you

One serving is One jar, about 370 g. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Fat-free Greek yoghurt instead of skyr

    Slightly tangier and a little looser, with the same protein.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Unsweetened soya milk instead of dairy milk

    Much the same once blended.

    Per serving: about 15 kcal less, about the same protein, about the same fat.

    Allergens: Adds soya. The skyr still contains milk.

  • Half a ripe pear instead of the banana

    Lighter and less sweet, with a little more fibre.

    Per serving: about 10 kcal less, about the same protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

Skyr provides most of the protein; the oats and banana bring nearly 6 g of fibre in a pot with nothing to chew.

Nutrition per serving
Energy355 kcal
Protein25 g
Fat6 g
of which saturates2 g
Carbohydrate53 g
of which sugars19 g
Fibre6 g
Sodium120 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 1. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
rolled oats40 gFDC 173904Cereals, oats, regular and quick, not fortified, dry152 kcal5.3 g
milk125 gFDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D62 kcal4.1 g
plain skyr150 gFDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust.89 kcal15.3 g
bananas60 gFDC 173944Bananas, raw53 kcal0.7 g
ground cinnamon0.5 gFDC 171320Spices, cinnamon, ground2 kcal0.0 g
Whole recipeDivided by 1357 kcal25.3 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Keep it covered in the fridge and eat it within 2 days. The banana may darken the top slightly; stir it through.
Reheating
Not for reheating. Eat it cold, or let it stand for 10 minutes first.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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