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Breakfast recipe · from the recipe book

Layered Banana Cocoa Oats with Coconut-Pecan Crunch

Silky cocoa-oat pudding layered over cinnamon-mashed banana, finished with fresh banana slices and a crisp coconut-pecan topping.

Layered Banana Cocoa Oats with Coconut-Pecan Crunch

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 2¾ cups (650 ml)700 gWhole milk
  • ¼ cup24 gUnsweetened cocoa powder
  • ⅔ cup160 gPart-skim ricotta
  • 2½ medium300 gBananahalf mashed, half sliced
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • ½ oz20 gChia seeds
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ⅓ cup chopped40 gPecanschopped
  • 3½ tbsp20 gSweetened shredded coconut

Steps

  1. Prepare first: finely chop the dates and chop the pecans. Peel half of the banana and mash it in a small bowl; save the remaining half of the banana, unpeeled, for the morning.
  2. In a large bowl, whisk together the unsweetened cocoa powder, the chia seeds, the cinnamon and the salt until the cocoa powder has no lumps.
  3. Whisk the whole milk, the ricotta and the vanilla into the cocoa powder and chia seed mixture until smooth.
  4. Stir the chopped dates and the oats into the cocoa milk mixture until every oat is coated.
  5. Divide the mashed banana among 4 jars, about a quarter in each, as the bottom layer.
  6. Spoon the cocoa oat mixture over the mashed banana, dividing it evenly among the jars.
  7. Cover and refrigerate for at least 8 hours or overnight, until thick and creamy.
  8. Separately, mix the chopped pecans and the shredded coconut in a small airtight container and keep it at room temperature overnight.
  9. In the morning, peel and slice the remaining half of the banana. Stir each jar gently, top with a quarter of the banana slices, then sprinkle a quarter of the pecan-coconut crunch over each 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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