Banana cocoa crunch overnight oats

Prep:5minCook:7min

You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week.

Updated at: Thu, 17 Aug 2023 03:00:30 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories521 kcal (26%)

Total Fat23.8 g (34%)

Carbs67 g (26%)

Sugars28 g (31%)

Protein15.1 g (30%)

Sodium65.7 mg (3%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

40grolled oats

use gluten - free oats if required

hazelnuts

150mlmilk

or soya milk

1 Tbspmaple syrup

0.5banana

chopped

1 tspcocoa nibs

Instructions

Step 1

Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool.

Step 2

Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.

Step 3

To serve, top with more banana and cocoa nibs if you like.