This comforting banana oat pudding is the kind of recipe you keep coming back to—not because it’s trendy or fancy, but because it simply works. It’s incredibly easy, made with just a handful of wholesome ingredients, and hits that perfect balance between naturally sweet, filling, and protein-rich. What makes this pudding extra special, though, is a small but clever twist: the oats are roasted before being ground into a fine flour. That simple step completely transforms their flavor, adding a rich, toasty aroma that takes the whole dish to the next level.

It’s a perfect make-ahead breakfast, a nourishing midday treat, or even a light dessert that leaves you feeling good rather than sluggish. The mashed banana lends natural sweetness and creaminess, so there’s no need for added sugars. Meanwhile, the yogurt brings a dose of protein and gut-friendly probiotics. Toppings like roasted almonds and chopped cranberries give the pudding texture, a touch of crunch, and a little hint of indulgence.

Feel free to customize with your favorite seasonal fruits—mango, peaches, or strawberries all work beautifully—and adjust the sweetness and consistency based on your own taste. The best part? It’s delicious both freshly made or after a few hours in the fridge, when all the flavors have had time to mingle and develop.

Let’s take a moment to talk about oats—our star ingredient here. Oats are among the most nutritious whole grains you can include in your diet. They’re naturally gluten-free, high in fiber (especially the soluble kind known as beta-glucan), and contain a balanced mix of slow-release carbohydrates, protein, and essential minerals like manganese, magnesium, phosphorus, and iron. Eating oats regularly can help improve heart health by lowering LDL cholesterol, supporting digestion, and stabilizing blood sugar levels—making them a great option not just for breakfast, but any time you need sustained energy. In this recipe, they offer not only health benefits but also a delicious nutty backdrop that pairs beautifully with the natural sweetness of bananas.

Ingredients

• ½ cup (45 g) rolled oats

• 2 ripe bananas (~200 g), or other soft ripe fruit of choice (such as mango, pear, strawberry, peach, apricot, or plum)

• ¾ cup (175 g) plain yogurt (Greek yogurt, Skyr, or cottage cheese all work well)

• 15 g dried cranberries, finely chopped

• 10 g sliced almonds, roasted

Directions

1. Place the rolled oats into a hot pan over medium-high heat.
2. Roast for 3 to 5 minutes, stirring often, until they smell nutty and turn golden. Adjust the roasting time depending on how toasty you like your flavor.
3. Transfer the oats to a plate and allow them to cool completely.
4. Once cooled, grind them into a fine flour using a coffee grinder or high-speed blender.
5. In a mixing bowl, mash the bananas with a fork until creamy but still thick—avoid over-mashing so the mixture doesn’t become watery.
6. Add the yogurt to the mashed banana and mix gently.
7. Add in the roasted oat flour and stir just enough to combine everything well.
8. Divide the pudding into 3 jars or serving glasses.
9. Roast the sliced almonds in a preheated oven at 350°F (180°C) for 3 to 5 minutes until golden.
10. Finely chop the dried cranberries.
11. Garnish each serving with roasted almonds and chopped cranberries.
12. Enjoy the pudding immediately, or refrigerate for a few hours to let the flavors blend and deepen.

Prep Time: 20 minutes
Baking Time (Almonds): 5 minutes
Chill Time (Optional): 1 hour in the fridge
Servings: 3

Nutritional Information (per serving)

• Energy: 181 calories

• Protein: 5.71 g

• Fat: 4.77 g

• Carbohydrates: 31.62 g

• Fiber: 3.8 g

This recipe is naturally gluten-free. It contains no added sugars and is rich in fiber and beneficial fats.

Storage & Tips

• Store the puddings in glass jars or containers in the refrigerator. Best enjoyed within 3 days.

• For variety, try topping with fresh berries, chopped dates, or a drizzle of nut butter.

• If using very juicy fruits like strawberries or peaches, reduce the quantity slightly or add 1 tablespoon of chia seeds to balance the texture.

• This pudding tastes best after a little time in the fridge, so don’t hesitate to prep it ahead for the next day.