Breakfast recipe · from the recipe book
Layered Banana Cocoa Overnight Oats with Coconut
Creamy almond milk cocoa oats layered with cinnamon-mashed banana, topped with sweet coconut and crunchy pumpkin seeds.

- No-cook
- 8 hr 15 min · 15 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- Over 60 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
Ingredients
- 3 cups240 gOld-fashioned rolled oats
- 2¾ cups (650 ml)720 gAlmond milk, unsweetened
- ¼ cup24 gUnsweetened cocoa powder
- 1 oz24 gChia seeds
- 1 cup (240 ml)240 gPlain kefir, low-fat
- 3 medium354 gBanana
- ¾ tsp2 gGround cinnamon
- 2 dates48 gMedjool dates, pittedfinely chopped
- 1 tsp4 gVanilla extract
- ⅛ tsp1 gSalt
- ¼ cup24 gSweetened shredded coconut
- ¼ cup32 gPumpkin seeds (pepitas)
Steps
- Prepare first: finely chop the dates and set out four jars or containers.
- 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.
- Whisk the almond milk, kefir and vanilla into the cocoa and chia mixture until smooth, then stir in the oats and the chopped dates.
- Peel the banana. Mash half of the banana in a small bowl with a fork; slice the remaining half and keep it for topping.
- Spoon half of the cocoa oat mixture evenly into the four jars, add a layer of the mashed banana to each, then top with the remaining half of the cocoa oat mixture.
- Cover and refrigerate at least 8 hours or overnight, until the chia seeds and oats have thickened the mixture and it is spoonable.
- To serve, top each jar with the sliced banana, the shredded coconut and the pumpkin seeds.
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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