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Breakfast recipe · from the recipe book

Mocha Banana Overnight Oats with Walnuts

Creamy, chocolatey oats with a gentle coffee edge, sweet date bits, soft banana and toasty walnut crunch.

Mocha Banana Overnight Oats with Walnuts

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, originalused in place of oat milk
  • 2 shots60 gEspressocooled
  • 2 medium240 gBananahalf mashed, half sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • 1 oz24 gChia seeds
  • 2 dates48 gMedjool dates, pittedchopped
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ⅓ cup chopped40 gWalnutsroughly chopped

Steps

  1. Brew the espresso ahead and let it cool to room temperature. Peel the banana and divide it in half: mash one half in a large bowl and keep the other half whole for the morning.
  2. Add the unsweetened cocoa powder, cinnamon and salt to the mashed banana and whisk until no dry lumps remain.
  3. Whisk in the soy milk, cooled espresso and vanilla until smooth and evenly chocolatey.
  4. Stir in the oats, the chia seeds and the chopped dates until everything is moistened.
  5. Divide the mixture evenly among 4 jars or containers, cover, and refrigerate for at least 8 hours or overnight.
  6. In the morning, stir each jar; add a splash of water if you like it looser.
  7. Slice the remaining half of the banana and top each jar with the banana slices and the chopped walnuts just before serving.

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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