Chocolate Banana Bread Overnight Oats

Ingredients

• 50 g rolled oats
• 0.5 banana (Mashed; reserve additional banana slices for topping if desired.)
• 5 g flax seeds (Chia seeds may be used instead.)
• 30 g vanilla protein powder (The creator used vanilla custard-flavored protein powder.)
• 50 g yoghurt
• 0.5 tsp ground cinnamon
• 170 ml liquid (The creator used water; milk may also be used.)
• 15 g cocoa powder (For the chocolate topping.)
• 35 ml boiling water (Use 30–40 ml, adding it gradually so the topping does not become too runny.)
• sweetener (To taste; the creator used stevia and noted that honey is also suitable. Estimated here as 2 g stevia equivalent.)
• chocolate chips (For topping in the morning; amount not specified. Estimated at 10 g.)
• banana slices (For topping in the morning; amount not specified. Estimated at 30 g.)

Steps

1. 1

   Mash 1/2 banana in a bowl or small saucepan until mostly smooth, leaving a little texture if desired.

2. 2

   Add the rolled oats, mashed banana, flax seeds, and 170 ml liquid to a small saucepan. Stir to combine.

3. 3

   Cook the oat mixture over medium heat, stirring frequently, until the oats are softened and the mixture is thick and creamy, about 4–5 minutes. If using milk instead of water, watch closely and reduce the heat as needed to prevent scorching.

4. 4

   Remove the cooked oats from the heat. Stir in the yoghurt, vanilla protein powder, and cinnamon until evenly combined and creamy.

5. 5

   Transfer the oat mixture to a serving bowl or container and smooth the surface.

6. 6

   Make the chocolate topping by combining the cocoa powder and sweetener. Add the boiling water a little at a time, stirring continuously, until a smooth, spreadable ganache forms. Stop adding water when it is no longer runny.

7. 7

   Drizzle the chocolate ganache over the oats, then spread it across the surface into an even layer.

8. 8

   Cover and refrigerate overnight, or for at least several hours, so the oats can chill and set.

9. 9

   In the morning, uncover the oats and finish with chocolate chips and banana slices. Serve chilled.

Notes

The original recipe specifies water but says milk can also be used. Adjust the amount of boiling water in the chocolate topping gradually because cocoa powders vary in absorbency. Keep refrigerated and eat within 2 days for best texture.

Nutrition per serving

• breakfast
• overnight oats
• protein-rich
• vegetarian
• make-ahead
• no-bake
• chocolate
• banana