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Breakfast recipe · from the recipe book

Banana Cocoa Overnight Oats with Coconut Walnuts

Creamy cocoa-banana soy milk oats studded with sweet dates, finished with fresh banana slices and crunchy walnuts and coconut for a rich, chocolatey morning jar.

Banana Cocoa Overnight Oats with Coconut Walnuts

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, original
  • 2½ medium300 gBananaripe, divided
  • ¼ cup24 gUnsweetened cocoa powder
  • ¼ cup28 gGround flaxseed
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ¾ tsp2 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup chopped40 gWalnutschopped
  • 3 tbsp16 gSweetened shredded coconut

Steps

  1. Prepare the banana first: peel it and split it into two equal halves; mash one half smooth in a large bowl, and set the other half aside whole for the morning.
  2. Add the unsweetened cocoa powder, soy milk, vanilla and salt to the mashed banana and whisk until no dry cocoa powder remains.
  3. Stir in the oats, ground flaxseed and chopped dates until evenly combined.
  4. Divide the oat mixture evenly among four jars, sprinkle the cinnamon over the tops, cover and refrigerate at least 8 hours or overnight.
  5. In the morning, slice the reserved half of the banana and divide the slices among the jars.
  6. Mix the walnuts and shredded coconut in a small bowl, then scatter the mixture evenly over each jar and serve cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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