Description

These Banana Chocolate Overnight Oats are a delicious and nutritious no-cook breakfast option that combines creamy almond milk, ripe bananas, rich cocoa, and hearty oats, sweetened naturally with maple syrup. Perfect for busy mornings, the oats soak overnight to create a creamy texture infused with chocolate and banana flavors, topped with fresh banana slices and chocolate chips or nuts for added texture and taste.

Ingredients

Liquid Base

1 1/4 cups Unsweetened Almond Milk

Fruit

1 small Mashed Banana

Dry Ingredients

2 tablespoons Unsweetened Cocoa Powder
1 1/2 cups Old-Fashioned Rolled Oats
2 teaspoons Chia Seeds
1/4 teaspoon Salt

Sweetener and Flavoring

1-2 tablespoons Maple Syrup (adjust to taste)
1 teaspoon Vanilla Bean Paste

Toppings (optional)

Banana slices
Chocolate chips or chopped nuts

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Instructions

Blend liquid ingredients: In a blender, combine the mashed banana, unsweetened almond milk, cocoa powder, maple syrup, vanilla bean paste, and salt. Blend until smooth to create the flavorful chocolate banana milk base.
Mix dry ingredients: In a large mixing bowl or an airtight glass container, add the old-fashioned rolled oats and chia seeds. Stir well to evenly distribute the chia seeds throughout the oats.
Combine and stir: Pour the blended banana chocolate milk over the oat and chia mixture. Stir thoroughly to combine all ingredients evenly, ensuring the oats are well-coated.
Refrigerate overnight: Seal the mixing bowl or close the airtight container. Place it in the refrigerator and let it soak for at least 6 hours, or overnight, for the oats and chia seeds to absorb the liquid and soften fully.
Serve: The next day, give the oats a good stir. Serve chilled topped with fresh banana slices and your choice of chocolate chips or chopped nuts for added texture and flavor.

Notes

You can adjust the sweetness by varying the amount of maple syrup used.
For a nut-free option, omit toppings or choose seed-based toppings.
Use gluten-free oats if you require a gluten-free diet.
This recipe is best prepared the night before to allow adequate soaking time.
You can substitute almond milk with any plant-based milk or dairy milk if preferred.