Chocolate Banana Peanut Butter Overnight Oats

Steps

1. Oat milk isn't in the pantry, so this recipe blends a quick homemade oat milk. Set aside one-seventh of the rolled oats (about 40 g) for the oat milk; the remaining rolled oats go into the jars later.
2. Make the oat milk: blend the set-aside rolled oats with the cold water on high for 30 to 45 seconds until smooth and milky. Blend no longer, or it turns slimy.
3. Prepare the banana: mash half of the banana in a large bowl until mostly smooth. Keep the remaining half whole for topping.
4. Add the unsweetened cocoa powder, maple syrup, vanilla extract and salt to the mashed banana and stir into a smooth paste.
5. Whisk the Greek yogurt and half of the peanut butter into the cocoa paste, then slowly whisk in the oat milk until smooth.
6. Stir in the remaining rolled oats and the chia seeds until evenly coated.
7. Divide the oat mixture among 4 jars or containers, cover and refrigerate at least 8 hours or overnight, until thick and spoonable.
8. In the morning, stir each jar, adding a splash of water if it's too thick. Slice the remaining half of the banana.
9. Top each jar with the sliced banana and drizzle with the remaining half of the peanut butter, stirring the peanut butter first so it loosens. Serve cold.