Mash the banana: In a medium bowl, mash one ripe banana until mostly smooth. A few small chunks are fine.

Whisk the wet ingredients: Add 1/2 cup milk, 1/3 cup Greek yogurt, and 1/2 teaspoon vanilla extract. Stir until creamy.

Add dry ingredients: Stir in 1/2 cup rolled oats, 1 tablespoon chia seeds or ground flax, 1 scoop vanilla protein powder, 1/2 teaspoon cinnamon, and a pinch of salt.

Sweeten to taste: Add 1–2 teaspoons maple syrup or honey if your protein powder isn’t sweet or if you prefer a sweeter breakfast.

Adjust thickness: If the mixture feels very thick, add a splash more milk. It should be pourable but not runny.

Transfer and chill: Spoon into a jar or airtight container. Cover and refrigerate at least 4 hours, preferably overnight.

Serve and top: In the morning, give it a stir. Add chopped walnuts or pecans, a spoonful of peanut butter, extra banana slices, or mini chocolate chips for a true banana bread vibe.