Chocolate, peanut butter and banana overnight oats
Prep Time:
5 minutes
Cook Time:
N/A
Serves:
1 Serving
Serving Size:
1 recipe (350 g)
Breakfast
Chocolate and peanut butter for breakfast? Make this balanced breakfast ahead of time to eat in the morning or take with you on the go.
Ingredients
Serves: 1
- ½ cup (125 mL) 1% milk, unsweetened soy milk or plain kefir
- ½ cup (125 mL) 0% plain Greek yogurt
- 1 Tbsp (15 mL) natural peanut butter
- ⅓ cup (80 mL) large flake oats
- 1 Tbsp (15 mL) hemp seeds
- ¼ tsp (1 mL) cinnamon
- ½ small banana, sliced
- 1 tsp (5 mL) chopped semi-sweet chocolate chips
Instructions
- Whisk milk, yogurt and peanut butter in a medium bowl until combined.
- Add oats, hemp and cinnamon; mix well and transfer to a container, bowl or mason jar. Refrigerate overnight.
- When ready to eat, stir well, and top with banana and chocolate.
Tips
- Allergens: This recipe can be made to suit any allergies or eating style. Soy milk and plant-based yogurt would make it vegan. You could replace the peanut butter with soy butter or seed butter. The oats could also be swapped for a gluten-free variety.
- Grab and go: If you plan on taking this recipe with you, be sure to pack it in a container with an air-tight cover, and don’t forget a spoon.
- For two: This recipe easily can be doubled to make two servings.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 430 | |||
| Fat 16 g | 21 % | ||
| Saturated Fat 3.5 g + Trans Fat 0.1 g | 18 % | ||
| Cholesterol 10 mg | |||
| Sodium 150 mg | 7 % | ||
| Carbohydrate 48 g | |||
| Fibre 5 g | 18 % | ||
| Sugars 20 g | 20 % | ||
| Protein 26 g | |||
