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Chunky Monkey Overnight Oats Recipe

Chunky Monkey Overnight Oats Recipe: Your New Morning Delight

Chunky Monkey Overnight Oats Recipe combines rich flavors of dark chocolate and sweet bananas for a nutritious gluten-free breakfast.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 2 cups
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Ensure they're gluten-free if needed.
  • 1 cup milk Almond or coconut milk for dairy-free.
  • 1 teaspoon vanilla extract For flavor boost.
  • 2 tablespoons honey Or substitute with maple syrup.
  • 2 tablespoons chia seeds For thickness and fiber.
Mix-ins
  • 1/2 cup chopped walnuts Can omit for nut-free options.
  • 1/2 cup dark chocolate chunks Chocolate chips are a handy alternative.
  • 1 piece ripe banana Diced for mixing.
Optional Toppings
  • 1 piece extra banana slices For serving.
  • 2 tablespoons chopped walnuts For topping.
  • 1 tablespoon drizzle of honey For finishing touch.

Equipment

  • Large bowl
  • Plastic wrap
  • Refrigerator

Method
 

Preparation Steps
  1. In a large bowl, mix together rolled oats, milk, vanilla extract, honey, and chia seeds. Stir thoroughly until fully coated.
  2. Cover the bowl tightly and place in the refrigerator for at least 4 hours, or ideally overnight.
  3. Once thickened, gently fold in chopped walnuts, dark chocolate chunks, and diced ripe banana.
  4. Top each serving with extra banana slices, chopped walnuts, and a drizzle of honey or maple syrup before serving.
  5. Store leftovers in airtight containers in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 100mgPotassium: 350mgFiber: 8gSugar: 15gVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Ensure all ingredients are mixed well to avoid clumping for creamier oats. Experiment with toppings for added freshness.

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