Banana and chocolate chip overnight oats with chocolate sauce, based on ‘Chunky Monkey’ ice cream.
First of all, after the surprise given to the world on November 8 – 9, I’m going to keep all my fingers, toes, and other limbs crossed that 2016 is out of surprises. Unless the next surprise involves me winning the lottery – that’s a surprise I’d happily accept.
Okay, moving on to a more pleasant topic: chocolate! And bananas!
I recently realized that I mentioned months ago that ‘Chunky Monkey Overnight Oats’ would be coming to the blog soon. Then I completely forgot about it, despite having the recipe written down and having the relevant pictures stored on my computer.
Uh, whoops! But better late than never, right?
Since forgetting about these oats, I’ve also discovered that ‘Chunky Monkey’ is a registered trademark of Ben & Jerry’s. So I’m going to call this recipe ‘Chocolatey Monkey Overnight Oats’ instead.
This breakfast undoubtedly falls into the ‘ridiculously easy’ category. All we have here are simple overnight oats with sliced banana, chocolate chips, chocolate sauce and walnuts.
To add a boost of banana flavor to the oats, the recipe calls for Greek-style banana yogurt. I used Chobani’s Banana Yogurt.* While I found this yogurt had a slightly artificial banana taste when eaten by itself, this artificial flavor basically disappeared when used in overnight oats. (Also, other people who have tried the banana yogurt have disagreed with me that there’s any artificial banana taste).
*Please note that I have been given yogurt by Chobani in the past, but, as always, all opinions are my own.
Woah, hold the phone for a minute! After double-checking Chobani’s website, I just discovered that I have been sitting on this recipe for so long that they no longer sell the banana flavor. What!? Chobani sometimes bring back their older flavors, so it’s still worth looking out for if you’d like an extra banana flavor.
Luckily, plain or vanilla Greek-style yogurt works well in this recipe too, in case you can’t get your hands on some banana yogurt (or don’t want to). If using plain yogurt, you may wish to add a tiny bit of maple syrup to balance out the tartness of the yogurt. Alternatively, just add plenty of chocolate sauce!
Speaking of chocolate sauce, you can find my two DIY ways of making the chocolate sauce in the post for Peanut Butter Latte Overnight Oats. One way uses milk and chocolate chips, while the other using cocoa powder, maple syrup and milk.
Alternatively, use store-bought sauce. And I suppose you could technically leave off the sauce, if you really wanted to. (But seriously, don’t omit the sauce).
- Overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ cup Greek-style banana or plain yogurt
Mix-ins and toppings
- 1 banana, sliced
- Chocolate sauce
- Chocolate chips
- Chopped walnuts
- In a bowl or container, combine the rolled oats, chia seeds, vanilla extract and milk. Add the banana yogurt, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir half the sliced banana into the overnight oats. If the oats are too thick, also add a little more milk.
- Top with the remaining sliced banana, as well as some chocolate sauce, chocolate chips and chopped walnuts.
If Greek-style banana yogurt is unavailable, use plain or vanilla Greek-style yogurt. Depending on tastes, you may wish to add 1 - 2 teaspoons maple syrup if using plain yogurt. The maple syrup can be stirred in when preparing the oats, or just before eating them.
Pour 1 tablespoon (15mL) milk into a microwave-safe bowl, and heat it in the microwave for 20 seconds. Add ¼ cup (45g) chocolate chips and stir vigorously until the chocolate has melted
If the chocolate has not completely melted, microwave the bowl for 10 – 20 seconds on a low wattage, and stir well.
The chia seeds can be omitted.