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Chocolate Banana Tofu Mousse Overnight Oat Parfait

Silky cocoa-banana mousse layered over creamy cinnamon soaked oats with fresh banana coins and a crunchy walnut topping.

Chocolate Banana Tofu Mousse Overnight Oat Parfait

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • 1¼ cups (300 ml)300 gSoy milk, original
  • ¾ tsp2 gGround cinnamon
  • 12½ oz350 gFirm tofupatted dry and crumbled
  • 3 medium360 gBananadivided: 120 g for the mousse, 240 g sliced into coins
  • ¼ cup25 gUnsweetened cocoa powder
  • 2½ tbsp50 gMaple syrupdivided
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • ⅓ cup chopped40 gWalnutschopped

Steps

  1. The night before, stir together the oats, soy milk, cinnamon and one quarter of the maple syrup in a bowl. Cover and refrigerate for at least 8 hours, until the oats are soft and creamy.
  2. When ready to assemble, weigh out the banana portion for the mousse (about 1 banana) and break it into chunks; slice the remaining banana into coins and set them aside.
  3. Put the tofu, the banana chunks, the unsweetened cocoa powder, the remaining three quarters of the maple syrup, the vanilla and the salt in a blender or food processor. Blend until completely smooth and fluffy, scraping down the sides once or twice.
  4. Stir the soaked oats and spoon half of them into the bottoms of 4 glasses.
  5. Spoon half of the chocolate mousse over the oats, then add half of the banana coins.
  6. Repeat with the remaining half of the oats, the remaining half of the mousse and the remaining half of the banana coins.
  7. Scatter the walnuts over the top of each glass and serve right away, or chill up to 2 hours before adding the walnuts so they stay crunchy.

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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