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Breakfast recipe · from the recipe book

Banana Cocoa Overnight Oats with Crunchy Almonds

Creamy whole-milk oats whisked with mashed banana and cocoa into a silky chocolate base, topped with fresh banana slices and crunchy almonds.

Banana Cocoa Overnight Oats with Crunchy Almonds

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gWhole milk
  • 2½ medium300 gBananadivided: half mashed, half sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • ⅔ cup (160 ml)160 gPlain kefir, low-fat
  • 1½ tbsp30 gHoney
  • 3 tbsp20 gGround flaxseed
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup whole40 gAlmondsroughly chopped

Steps

  1. Peel the banana. Mash half of the banana in a large bowl until smooth; keep the remaining half whole and refrigerate it for the topping.
  2. Add the unsweetened cocoa powder to the mashed banana, then add the honey, vanilla, cinnamon and salt, and whisk until no dry cocoa powder remains.
  3. Gradually whisk in the whole milk and then the kefir to make a smooth chocolate milk.
  4. Stir in the oats and the ground flaxseed until evenly coated.
  5. Divide the oat mixture among four jars, cover and refrigerate at least 8 hours or overnight, until thick and creamy.
  6. In the morning, slice the reserved half of the banana. Stir each jar, then top with the banana slices and the chopped almonds. Serve cold.

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

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

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

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