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Chocolate Banana Overnight Oats - A Creamy, Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Old-fashioned rolled oats: The best texture for overnight oats—soft but not mushy.
  • Milk of choice: Dairy, oat, almond, soy, or coconut milk all work. Use what you like.
  • Ripe banana: Adds natural sweetness and creaminess. The riper, the better.
  • Unsweetened cocoa powder: For rich chocolate flavor without added sugar.
  • Chia seeds (optional but recommended): Thicken the oats and add healthy fats.
  • Maple syrup or honey (optional): For a touch more sweetness, depending on your banana.
  • Vanilla extract: Rounds out the chocolate flavor.
  • Pinch of salt: Makes the chocolate taste more pronounced.
  • Greek yogurt (optional): Adds protein and extra creaminess.
  • Toppings: Sliced banana, chopped nuts, cacao nibs, chocolate chips, peanut butter, coconut flakes.

Method
 

  1. Mash the banana: In a bowl or jar, mash a ripe banana until mostly smooth. A few small chunks are fine.
  2. Whisk the base: Add cocoa powder, vanilla, a pinch of salt, and sweetener if using. Whisk with the banana to create a chocolatey paste.
  3. Add liquid: Pour in milk and whisk until the cocoa fully dissolves and the mixture looks uniform.
  4. Stir in dry ingredients: Add oats and chia seeds. Stir well so the chia doesn’t clump and every oat gets coated.
  5. Adjust thickness: If you like it thicker, add a spoonful of Greek yogurt now. If you prefer it looser, add a splash more milk.
  6. Chill: Cover and refrigerate for at least 4 hours, ideally overnight, to let the oats soften and the chia thicken the mixture.
  7. Serve: In the morning, give it a quick stir. Add a little milk if it’s too thick. Top with banana slices, nuts, or a drizzle of peanut butter.