In a mason jar or container, combine the rolled oats, powdered peanut butter, chia seeds, and a pinch of salt. Stir these dry ingredients together thoroughly to distribute the peanut butter powder evenly and prevent clumping when you add the liquid. This ensures consistent flavor throughout your overnight oats rather than ending up with pockets of concentrated peanut butter powder.

Pour the plant-based milk over the dry ingredient mixture from Step 1, then add the maple syrup. Stir well to combine everything, making sure there are no dry pockets of oats at the bottom of the jar. The mixture should look slightly soupy at this point—the chia seeds and oats will absorb liquid overnight and thicken significantly.

Cover the jar with a lid or plastic wrap and place it in the refrigerator for at least 6-8 hours, or ideally overnight. The oats and chia seeds will absorb the milk and create a creamy, pudding-like texture. I find that letting it sit for the full 8-12 hours gives the best, creamiest consistency, so overnight is perfect.

Remove the jar from the refrigerator and give it a good stir. If the oats are too thick for your preference, add a splash more plant-based milk to reach your desired consistency. Slice the banana and arrange it on top of the oats just before eating. Serve chilled directly from the jar or transfer to a bowl.