This post may contain affiliate links. Read my disclosure policy.
Satisfy your sweet tooth for breakfast with Hummingbird Cake Overnight Oats. Creamy, flavorful, and packed with banana, pineapple, and crunchy pecans, it has everything you love about the classic Southern dessert. But instead of a cake slice, you’ll be digging into oats, chia seeds, and more to get you ready for the day!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free option, Dairy-free option
- Skill Level: Easy
Hummingbird Cake Overnight Oats – Like Dessert for Breakfast!
I love the combination of flavors in a classic Southern Hummingbird Cake (that’s my gluten free recipe). From the natural sweetness of bananas and the juicy bits of pineapple to the crunch of pecans, plus a hint of vanilla and cinnamon, there’s so much to enjoy. However, I generally try not to have cake for breakfast regularly, other than, say, the occasional Gluten Free New York Crumb Cake.
But how about the yumminess of cake in a morning meal that’s a perfect pick-me-up to start the day? Say hello to the goodness of Hummingbird Cake Overnight Oats…
- Naturally sweetened. If you use a nice overripe banana, that sweetness combined with the pineapple means that you likely won’t have to add any extra sugar to your overnight oats.
- Meets your needs. This is a gluten free breakfast if you use certified oats, and dairy-free milk works equally well as its dairy counterpart. In fact, this recipe was first tested using almondmilk, so feel free to use your favorite. It’s also egg free, and you can omit the nuts if needed. Try adding some nut-free granola on top if you still want the crunch factor.
- It has “frosting”. Yes, for those cake-like vibes, I love adding a dollop of yogurt or sweetened cream cheese on top so I truly can have my cake and eat it too.
What You’ll Need
Here’s a quick rundown of the ingredients to make these hummingbird cake overnight oats. You’ll find the full amounts and detailed instructions in the recipe card down below in the post.
- Banana. You’ll want a nice, overripe one to sweeten the oats and so it is easy to mash.
- Milk. Any dairy or nondairy milk will work. Try something like Fairlife or Silk Protein Almondmilk for extra protein in your oats.
- Cinnamon.
- Vanilla extract.
- Old-fashioned rolled oats. Be sure to use certified gluten free oats, if needed
- Chia seeds.
- Pineapple tidbits. Use the ones from a brand like Dole that are packed in juice. Be sure to drain them. You can also use chopped fresh pineapple.
- Chopped pecans. Lightly toasting them in a skillet is recommended for the best flavor.
- Sweetener. This is optional and depends on how sweet your banana is. You can add sugar, maple syrup, or even a no-calorie sweetener, to taste.
- Topping. I like to add a dollop of regular or dairy free yogurt or some regular or vegan cream cheese blended with powdered sugar for some “frosting” to top your “cake”.
Quick Tips
It’s so easy to customize and meet ll of your neds with this easy recipe. Here are a few things you can keep in mind:
- Add more crunch. Try giving your overnight oats a sprinkle of Tropical Granola or your favorite granola with a similar flavor profile to add some texture.
- Dairy free options. If you have to avoid dairy, using non-dairy milk in the oats and vegan versions of the optional topping both work well in this recipe.
- Pump up the protein. You can stir in a scoop of unflavored or vanilla protein powder or collagen powder if you need and extra boost.
- Make it for meal prep. This recipe makes two servings, but you can double or triple the batch and separate it into individual jars. Then store it in the fridge for up for 3 to 4 days so you have grab and go breakfasts for the week.
More Make-Ahead Breakfast Ideas
Hummingbird Cake Overnight Oats
Ingredients
- 1 small overripe banana, mashed
- 1 cup dairy or non-dairy milk plus additional for serving
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 cup old fashioned rolled oats, certified gluten free, if needed
- 2 Tablespoons chia seeds
- 1/4 cup drained canned pineapple tidbits or chopped pineapple
- 2 Tablespoons chopped pecans, lightly toasted
- optional sweetener such as sugar, maple syrup, or no calorie sweetener, if needed
- optional topping such as: 2 Tablespoons vanilla Greek yogurt or non-dairy yogurt or 2 Tablespoons regular or vegan cream cheese and 1-2 teaspoons powdered sugar, blended until smooth
Instructions
- In a bowl, stir together 1 small overripe banana, mashed. 1 cup dairy or non-dairy milk, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla extract.
- Add the 1 cup old fashioned rolled oats, 2 Tablespoons chia seeds, 1/4 cup drained canned pineapple tidbits or chopped pineapple, and 2 Tablespoons chopped pecans, and stir together until evenly distributed. Sweeten to taste with your preferred optional sweetener , if needed.
- Divide into two bowls, jars, or containers, cover and store in the refrigerator overnight.
- Before serving, stir in an additional spalsh of milk, if desired to achieve preferred consistency. Top with your preferred optional topping , and additional pineapple or pecans, if desired.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
This combination sounds exciting,it seems like healthier than others. Great idea and beautiful pictures! Thanks for sharing,
Okay, this is one thing that I have never thought of in my entire life and I probably wouldn’t if I didn’t visit your site! Amazing stuff, gotta try it for sure.
Happy to hear that, Brian. I hope you like the overnight oats recipe!
This combination sounds exciting to me because you can eat it as breakfast or a dessert! Besides that, it seems like healthier than others. Great idea and beautiful pictures!
Thank you so much, Richard!
This looks so good! Creative. I have food-dar too, haha.