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close-up of chocolate banana overnight oats texture showing thick creamy cocoa oats with chia seeds and cacao nibs and golden peanut butter ribbon

Chocolate Banana Overnight Oats

AuthorLily Mellow
Rich, creamy and ready in 5 minutes, these chocolate banana overnight oats are sweetened only by ripe banana — no refined sugar, no cooking. A wholesome chocolate breakfast the whole family will love.
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Prep Time5 minutes
Rest time (overnight) 8 hours
Total Time8 hours 5 minutes
Servings1 jar
Calories470 kcal

Equipment

  • Glass jar 16 oz / 500ml
  • Fork or potato masher
  • Measuring spoons

Ingredients  

WET INGREDIENTS

  • 1 medium ripe banana 100g, mashed
  • 3/4 cup 180ml unsweetened almond milk

DRY INGREDIENTS

  • 1/2 cup 45g old-fashioned rolled oats
  • 1 tbsp 8g unsweetened cocoa powder
  • 1 tbsp 12g chia seeds
  • 1 pinch of salt

TOPPINGS

  • 1 tbsp 16g natural peanut butter
  • 1 tsp 3g cacao nibs

Instructions 

  1. Mash the ripe banana in a glass jar with a fork until smooth.
  2. Add the cocoa powder and pinch of salt directly onto the mashed banana. Mix until a smooth chocolate paste forms.
  3. Add the rolled oats and chia seeds. Stir to combine.
  4. Pour in the almond milk and stir well until everything is fully incorporated and no dry oats remain at the bottom.
  5. Seal the jar and refrigerate for at least 8 hours or overnight.
  6. Stir in the morning. Top with peanut butter and cacao nibs. Serve cold, straight from the jar.

Notes

Note 1 — Storage : Keeps up to 4 days in a sealed jar in the fridge. Add toppings fresh each morning. Freezes up to 1 month without toppings.
Note 2 — Substitutions : Any plant-based milk works in place of almond milk. Sunflower seed butter replaces peanut butter for a nut-free version. Raw cacao powder can replace cocoa powder for extra antioxidants.
Note 3 — Ripeness matters : The riper the banana, the sweeter and creamier the result. Brown-spotted bananas are ideal — no added sweetener needed.