Chocolate Almond Banana Overnight Oats Food

CHOCOLATE & BANANA OVERNIGHT OATS

Chocolate & Banana Overnight Oats image

Like dessert for breakfast! You can add more/less sugar if you want but adding the mashed banana in helps sweeten things up a bit. You can also add 1/4 tsp ground cinnamon for even more flavour.

Provided by Izy Hossack

Categories Oatmeal

Time 5m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup old fashioned oats
2/3 cup milk, of choice (cow's, almond, soy, rice...)
2 tablespoons cocoa powder
1 tablespoon granulated sugar
2 bananas
2 tablespoons semisweet chocolate chunks

Steps:

In a medium bowl, mix the oats, milk, cocoa powder and sugar.
Mash one of the bananas and stir into the oats.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, slice the other banana and top the oats with the sliced banana and chocolate chunks and serve.

Nutrition Facts : Calories 368.6, Fat 9.5, SaturatedFat 4.9, Cholesterol 11.8, Sodium 44.1, Carbohydrate 67.7, Fiber 8.5, Sugar 28.5, Protein 9.2

CHOCOLATE OVERNIGHT OATS

Chocolate overnight oats image

Get kids in the kitchen to make these chocolate overnight oats for breakfast. We've listed all the equipment they'll need to make the recipe

Provided by Cassie Best

Categories Breakfast

Time 15m

Number Of Ingredients 13

Ingredients

80g porridge oats
4 tbsp natural yogurt or coconut yogurt
2 tsp cocoa powder
2 tsp honey or maple syrup, plus a drizzle
300ml milk of your choice
8 raspberries
weighing scales
small measuring jug
tablespoon
teaspoon
cutlery knife
dessert spoon
2 jam jars, bowls or small containers for serving

Steps:

Before you get started, take a look at our weighing and measuring skills guide. If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.
Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you've added a total of 2 tbsp yogurt). Repeat with the second jar.
Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.
Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.
Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second - you can estimate this rather than weighing again.
Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.

Nutrition Facts : Calories 331 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.33 milligram of sodium

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