This recipe reminds me of Reeses Cups, Chocolate covered bananas, Chunky Monkey ice cream, and peanut butter and banana sandwiches. I just "go bananas" for those because I LOVE the flavors of
peanut butter and chocolate, chocolate and banana, and peanut butter and banana. I can't be eating those choices every day, so I decided to make myself some overnight oats that combine all of these fantastic flavors. I am not really sure if this recipe is a breakfast or dessert, because it has the ingredients of a breakfast, but the taste and richness of a dessert. I guess you get the best of both worlds! For less calories and fat, you can use the chocolate peanut butter powder instead of drizzling melted chocolate on top at the end.
You don't have to use instant oats for overnight oats, but they absorb the liquid faster and have a softer texture in the end. Just don't use steel cut oats. The oats and the chia seed absorb liquid and expand, and turn the yogurt and milk into a sort of "pudding" or a little like tapioca. Any type of milk will work.
This recipe makes 2 servings
- 1/3 cup plain or maple and brown sugar oats (I used the Gluten Free, Instant Quaker packet)
- 1/2 cup milk
- 1/2 cup low-sugar vanilla yogurt (I used Siggis) - use a brand with less than 12gm sugar per serving
- 1 Tbsp Chia Seeds
- 1/2 banana
- 1 1/2 Tbsp natural peanut butter powder (I used PB2)
- 2 Tbsp dark chocolate chips
- Mix oats, milk, yogurt, peanut powder and chia seeds well in a mason jar or tupperware container that will hold about 2 cups.
- Slice banana into thin slices or chunks and mix into oat and yogurt mixture.
- Cover container and let sit overnight or at least 8 hours in refrigerator.
- Put 1/2 of cooled oat and yogurt mixture into a small bowl. Melt 1 Tbsp chocolate chips in microwave and drizzle on top. Use about 1 Tbsp chocolate per serving.