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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
Cook Time 7 minutes
Total Time 17 minutes
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
  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Put the oats and hazelnuts on a baking tray and toast for 7 minutes until fragrant. Alternatively, toast them in a frying pan.
  3. Set aside the toasted oats and hazelnuts to cool.
  4. Roughly chop the hazelnuts and place them in a lidded jar with the oats.
  5. Pour over the milk and maple syrup, and top with the chopped banana and cocoa nibs.
  6. Leave the jar overnight in the fridge.
Serving
  1. Enjoy Banana Cocoa Crunch Overnight Oats straight from the jar.
  2. 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.