Banana Pudding Overnight Oats Recipe (Overnight Oats Without Chia Seeds)

This banana pudding overnight oat recipe is a rough copycat of M&S's version (only a lot cheaper per unit).

Marks & Spencer's banana pudding overnight oats are £2.90 for a small pot. So, like their banoffee overnight weetabix, I decided to make it at home myself with ingredients I already had.

I omitted two ingredients in my version: date caramel, because I couldn't be bothered to make it (and the custard and banana are already sweet enough). And chia seeds, because I'm not a fan of their texture.

And yes, you can make overnight oats without chia seeds – the oats will soak up the moisture just fine. Just make sure you use rolled 'porridge oats' and not steel-cut oats.

I like my custard really thick. If you like yours on the thinner side, use 10g custard powder instead of 15g.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Serves two.)

Ingredients for Custard Layer:

15g custard powder
1 tbsp caster sugar
100ml milk
A few drops of vanilla extract

Ingredients for Oats Layer:

1 banana
100ml milk
2 tbsp plain yoghurt
100g rolled oats

Method:

1. First, make the custard: place the custard powder and sugar in a small saucepan, and gradually mix in the milk, mixing it in slowly so you don't get lumps.

2. Stir over a medium heat until thickened, take off the heat, and transfer into a bowl. Cover with clingfilm, making sure the clingfilm touches the surface of the custard so you don't get a skin as it cools down, and set it aside to cool.

3. To make the oats layer, blend the banana, milk and yoghurt like a smoothie, and stir into the oats.

4. Divide the oat mixture between two small glasses or bowls, and spoon the cooled custard on top, smoothing with the back of a spoon.

5. Cover and pop in the fridge overnight to eat the following day.

Enjoy, and have fun.