Tuesday, February 14, 2017

Cocoa Banana Overnight Oats

Recipe from Ciara at My Fussy Eater
Husband-Tested in Alice’s Kitchen
Serves 2

You can start your day off with a chocolate fix without the guilt when you take a few minutes the night before to prepare this yummy breakfast.  If you use a really ripe banana (a banana that is almost black) you can skip sweetening the oats with honey or maple syrup.  I like to top this with an unsweetened/unsalted mixture of raisins, sunflower seeds, pumpkin seeds and whole almonds for a little crunch.  Add fresh berries when they are in season.

2 cups rolled oats
1½ cups milk
½ cup plain yogurt
1 banana (mashed, chopped or sliced)
1-2 Tablespoon cocoa powder
1 Tablespoon (or less) honey or real maple syrup (Optional)
Toppings of your choice (Nuts, Raisins, Seeds and/or Other Fruits or Berries)

Mix all the ingredients (except toppings) together in a bowl or jar and place in the fridge overnight.
In the morning, remove from the fridge and add the toppings of your choice.
The oats can be eaten cold or heated in the microwave for 30-60 seconds. They will also keep in the fridge covered for 2-3 days.



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