Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
35
High
Nutrition per serving
Calories427.1 kcal (21%)
Total Fat13.6 g (19%)
Carbs68.4 g (26%)
Sugars20.5 g (23%)
Protein13.1 g (26%)
Sodium100.3 mg (5%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
To make the chocolate peanut butter overnight oats, add the bananas, dark cocoa powder, peanut butter, vanilla extract, and unsweetened almond milk to a kitchen blender and blend until smooth.
Step 2
Add the rolled oats and stir to combine. Do not blend. (You could also do this in a separate bowl, but this makes less dirty dishes.)
Step 3
Divide this into four mason jars because we will be using it for breakfast four of the days. Then, close, and then place into the fridge overnight or for at least 4-6 hours. (You can heat them up each morning or just eat them cold right out of the mason jar. When the oats are ready, I like to top them with some dark chocolate chunks.)
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