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Breakfast recipe · from the recipe book

Cocoa Banana Overnight Oats with Raspberries

Creamy, deep-chocolate oats with a mashed banana base, swirled with tart raspberries and cottage cheese, then topped with a crunchy walnut-pumpkin seed sprinkle.

Cocoa Banana Overnight Oats with Raspberries

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2⅓ cups560 gWatercold
  • 2½ medium300 gBananaripe; half mashed, half sliced
  • 1 cup220 gCottage cheese, 2%blended smooth
  • ¼ cup24 gUnsweetened cocoa powdersifted
  • 3 tbsp20 gGround flaxseed
  • 1½ tbsp30 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1½ cups180 gRaspberries
  • ¼ cup chopped32 gWalnutschopped
  • 2½ tbsp20 gPumpkin seeds (pepitas)

Steps

  1. Prepare the banana first: mash half of the banana in a large bowl until smooth, and set the other half aside whole for the morning.
  2. Blend the cottage cheese in a small blender or with a stick blender until smooth, then set it aside.
  3. Sift the unsweetened cocoa powder over the mashed banana. Add the flaxseed, maple syrup, vanilla, cinnamon and salt, and stir into a thick chocolate paste.
  4. Whisk the water into the cocoa-banana paste a little at a time until no lumps remain, then stir in the oats.
  5. Fold in the blended cottage cheese, then divide the oat mixture among 4 jars, cover and refrigerate at least 8 hours or overnight.
  6. In the morning, lightly crush the raspberries with a fork and slice the remaining half of the banana.
  7. Stir each jar, spoon a quarter of the raspberries and a quarter of the banana slices on top, then sprinkle with a quarter of the walnuts and a quarter of the pumpkin seeds. 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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