These Banana Chocolate Overnight Oats are such a convenient ready-to-go breakfast! They’re packed with nutritious ingredients alongside plenty of chocolate flavor! As an added bonus, they are both gluten-free and nut-free.
I like to prepare a few jars of these oats at a time while I’m in the meal-prepping zone so that breakfast is all ready for the next several days. It’s a great way to use up some overripe bananas before they go bad!
INGREDIENT NOTES:
The Banana: Make sure your banana is overripe! This will ensure that it provides enough sweetness and moisture, and well as a smooth texture that blends into the oats seamlessly.
The Oats: You’ll want to use Rolled Oats/Old Fashioned Oats for this recipe. (Quick Oats will be too absorbent.)
The Chia Seeds: Chia seeds are such an important component of these oats when it comes to the texture. Once they expand from the liquid ingredients, they hold everything together!
The Maple Syrup: It’s perfect for a tiny hint of extra sweetness along with a little flavor complexity. I like to use Dark Maple Syrup for added flavor.
The Vanilla Extract: Vanilla extract is such a powerful flavor-enhancer in this recipe…I’ve tried it both with and without, and the difference is dramatic! I wouldn’t skip this one.
The Cocoa Powder: Dutch-process cocoa powder is extra smooth and rich compared to traditional natural cocoa!
The Salt: A couple pinches of salt is a must for balancing out all of this sweetness!
The Milk: I love to use regular whole milk in this recipe for the creamy taste (and added protein), so it’s definitely my recommendation! I’ve never tried it with an alternative/plant-based milk, but feel free to experiment with other non-dairy milks if you prefer them!
The Chocolate Chips: I chose mini chocolate chips for this recipe because I enjoy the smaller chocolatey bites dispersed throughout the oats. However, other varieties of chopped chocolate could work in their place just as well!
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Servings: 1
Ingredients:
- 1 Medium Banana, overripe, mashed
- 1/2 Cup Rolled Oats
- 1 Tbsp Chia Seeds
- 1/2 Tsp Dark Maple Syrup
- 1/2 Tsp Vanilla Extract
- 1 Tbsp Dutch-process Cocoa Powder
- A Couples Pinches Of Salt
- 1/2 Cup + 1 Tbsp Whole Milk
- Semi-Sweet Mini Chocolate Chips, to taste**
**I would recommend starting with around 1-2 tbsp
Directions:
Add the thoroughly mashed banana, oats, chia seeds, maple syrup, vanilla, cocoa powder, salt, and milk to a glass/jar/container of choice, and stir until evenly combined
Cover and store airtight in the refrigerator overnight
Once ready to eat, top with/mix in the chocolate chips to taste
Enjoy!
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