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Banana Cocoa Crunch Overnight Oats

Name: Banana Cocoa Crunch Overnight Oats
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 40 g rolled oats (Use gluten-free oats if required); small handful hazelnuts (Toast for extra flavor); 150 ml milk or soya milk; 1 tbsp maple syrup (Adjust based on taste); 1/2 banana, chopped (Additional slices can be used for serving); 1 tsp cocoa nibs (Chocolate chips can be substituted or omitted)

Recipes

Jennifer Scott
August 30, 2025

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why make this recipe

Banana Cocoa Crunch Overnight Oats are a delightful breakfast option that combines the rich flavors of chocolate with the natural sweetness of bananas. This recipe is simple, quick, and requires no cooking, making it perfect for busy mornings. You can prepare it the night before, allowing the oats to soak up the milk and flavors while you sleep. Plus, it’s packed with nutrition, providing you with energy to start your day right.

how to make Banana Cocoa Crunch Overnight Oats

Ingredients:

40g/1½oz rolled oats (use gluten-free oats if required)
Small handful hazelnuts
150ml/5fl oz milk or soya milk
1 tbsp maple syrup
½ banana, chopped
1 tsp cocoa nibs

Directions:

Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, you can toast them in a frying pan. Set aside to cool.
Roughly chop the hazelnuts and put them in a lidded jar. Add the oats.
Pour over the milk and maple syrup, and top with the chopped banana and cocoa nibs.
Leave the jar overnight in the fridge.
To serve, top with more banana and cocoa nibs if you like.

how to serve Banana Cocoa Crunch Overnight Oats

You can enjoy Banana Cocoa Crunch Overnight Oats straight from the jar for an easy breakfast. For an added treat, top it with extra slices of banana and a sprinkle of cocoa nibs. This gives you a nice crunch and boosts the chocolate flavor. It also makes for a pretty presentation!

how to store Banana Cocoa Crunch Overnight Oats

These overnight oats can be stored in the fridge for up to 3 days. If you’ve made multiple servings, just keep them in sealed jars or containers. Give them a good stir before eating, and add fresh toppings if desired.

tips to make Banana Cocoa Crunch Overnight Oats

Toast the hazelnuts for extra flavor and crunch.
If you don’t have cocoa nibs, you can use chocolate chips or omit them altogether.
For a creamier texture, you can blend the bananas into the milk before adding it to the oats.
Adjust the sweetness by adding more or less maple syrup based on your taste.

variation

You can customize this recipe in several ways. Try adding chia seeds for extra fiber or swap out the banana for other fruits like strawberries or blueberries. You could also use almond milk or coconut milk for different flavors and dairy-free options.

FAQs

Can I make this with instant oats?
Yes, you can use instant oats, but they may become softer than traditional rolled oats. Adjust the soaking time if needed.

Can I use other types of nuts?
Absolutely! You can use almonds, walnuts, or any nuts you prefer.

Is this recipe gluten-free?
To ensure it is gluten-free, use certified gluten-free rolled oats. The other ingredients are naturally gluten-free.

Banana Cocoa Crunch Overnight Oats

A delightful breakfast that combines chocolate and banana flavors, perfect for busy mornings and packed with nutrition.

Print Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Oats and Toasted Hazelnuts

40 g rolled oats Use gluten-free oats if required
small handful hazelnuts Toast for extra flavor

Liquid Ingredients

150 ml milk or soya milk
1 tbsp maple syrup Adjust based on taste

Toppings

1/2 banana, chopped Additional slices can be used for serving
1 tsp cocoa nibs Chocolate chips can be substituted or omitted

Method

Preparation

Preheat the oven to 200C/180C Fan/Gas 6.
Put the oats and hazelnuts on a baking tray and toast for 7 minutes until fragrant. Alternatively, toast them in a frying pan.
Set aside the toasted oats and hazelnuts to cool.
Roughly chop the hazelnuts and place them in a lidded jar with the oats.
Pour over the milk and maple syrup, and top with the chopped banana and cocoa nibs.
Leave the jar overnight in the fridge.

Serving

Enjoy Banana Cocoa Crunch Overnight Oats straight from the jar.
For an added treat, top with extra slices of banana and a sprinkle of cocoa nibs.

Notes

These overnight oats can be stored in the fridge for up to 3 days in sealed jars. Stir before eating and add fresh toppings if desired. You can also add chia seeds for extra fiber or replace banana with other fruits like strawberries or blueberries. Various milk options can be used.

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Jennifer Scott

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