Chocolate and banana overnight oats recipe
Created by The Tesco Recipes team
Rebecca Wilson, AKA What Mummy Makes, shares her recipe for this easy make-ahead breakfast recipe. Make these chocolate overnight oats the night before for a nutritious and hassle-free breakfast the next morning.
See method- Serves 2
- 5 mins to prepare
- 306 calories / serving
Ingredients
- 1 small ripe banana
- 1 heaped tbsp smooth peanut butter
- 1 tbsp honey* or maple syrup
- 2 tbsp unsweetened cocoa powder
- 150ml milk (of your choice)
- 100g rolled porridge oats
Optional toppings
- peanut butter
- sliced banana
- Greek yoghurt
- fresh berries or sliced fruit
- desiccated coconut
Each serving contains
- Energy
- 1295kJ 306.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 49.4gProtein 11.4gFibre 4.4g
Method
- The night before serving, mash the banana in the base of a bowl and stir in the peanut butter, honey or syrup and cocoa powder.
- Add the milk and whisk well before tipping in the oats and giving one final stir, covering and setting in the fridge overnight.
- In the morning, the oats should have soaked up all the liquid and will be ready to eat with your choice of toppings. If you prefer a looser consistency, add a splash more milk; if you prefer a warm breakfast, heat the oats in a pan or microwave in short bursts until warm.
- : Rebecca advises not to give honey to babies under a year old.
- Tip: Leftover oats will keep for a few days, or freeze for up to three months.
- See more Healthy breakfast ideas
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
