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Breakfast recipe · from the recipe book

Chocolate Banana Overnight Oat Yogurt Parfait

Creamy cocoa-kefir soaked oats layered with tangy vanilla Greek yogurt, sweet banana coins and crunchy chopped almonds.

Chocolate Banana Overnight Oat Yogurt Parfait

Ingredients

  • 4 containers (6 oz)600 gPlain Greek yogurt, nonfat
  • 1½ cups (350 ml)360 gPlain kefir, low-fat
  • 2 cups160 gOld-fashioned rolled oats
  • 3 tbsp15 gUnsweetened cocoa powder
  • ½ oz20 gChia seeds
  • 2 tbsp40 gMaple syrupdivided
  • 1¼ tsp5 gVanilla extractdivided
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 3 medium360 gBananasliced into coins
  • ¼ cup whole40 gAlmondsroughly chopped

Steps

  1. The night before, whisk the kefir, the unsweetened cocoa powder, half the maple syrup, half the vanilla, the cinnamon and the salt in a bowl until no cocoa powder lumps remain.
  2. Stir the oats and the chia seeds into the cocoa kefir, cover and refrigerate at least 8 hours or overnight, until the oats are soft and the chia seeds have thickened the mixture.
  3. In the morning, stir the Greek yogurt with the remaining half of the maple syrup and the remaining half of the vanilla until smooth.
  4. Slice the banana into coins and roughly chop the almonds just before assembling so the banana stays bright.
  5. In each of 4 glasses, spoon in one-eighth of the chocolate oats, then one-eighth of the sweetened yogurt, then one-eighth of the banana.
  6. Repeat the layers with the remaining chocolate oats, sweetened yogurt and banana, dividing evenly among the glasses.
  7. Top each parfait with a quarter of the almonds and 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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