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Breakfast recipe · from the recipe book

Chocolate Banana Overnight Oats with Peanut Crunch

Creamy, cocoa-rich oats swirled with mashed banana, topped with fresh banana coins and crunchy peanuts.

Chocolate Banana Overnight Oats with Peanut Crunch

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2½ cups600 gWatercold
  • 3 medium354 gBananaripe; 2 mashed, 1 sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 oz24 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ⅛ tsp1 gSalt
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped

Steps

  1. Peel the bananas. In a large bowl, mash two of them (about two-thirds of the banana) until smooth. Set the third banana aside whole for topping.
  2. Add the unsweetened cocoa powder, maple syrup, vanilla extract and salt to the mashed banana and whisk until no dry cocoa powder remains.
  3. Whisk in the Greek yogurt, then gradually whisk in the cold water until smooth.
  4. Stir in the rolled oats and chia seeds until evenly coated.
  5. Divide the oat mixture evenly among four jars or containers, cover and refrigerate at least 8 hours or overnight.
  6. In the morning, stir each jar well to loosen the oats.
  7. Slice the reserved banana and divide the slices evenly among the jars, then sprinkle each jar with a quarter of the chopped peanuts. Serve cold.

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

Contains: Milk, Peanuts. Some brands contain gluten.

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

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