Rise and shine, it’s breakfast time! Jumpstart your day with this High Protein Chocolate Banana Overnight Oats recipe… all dessert-y and no cooking required. Grab and go convenience. Gluten-free. Great source of protein and fiber.
I’ve never been one for overnight oats. I know what oatmeal is supposed to taste like– warm and oozing with peanut butter. My classic banana oatmeal made with smashed banana, old fashioned oats, cinnamon, lots of berries, walnuts and peanut butter.
Gotta love that combo and when I decided to turn that into an overnight oat style recipe and I “tasted” the mush of old fashioned oats mixed with yogurt after it “cooked” all night in the fridge, I was like bleh!!! Like major bleh. Like I cannot believe people eat that stuff. I definitely did not drink the kool-aid back in the day.. I’ll stick with the classic thank you very much.
More and more people are turning to overnight oats for breakfast. Recipes are popping up all over the place and I’ve learned a thang or two about overnight oatmeal from my clients so I decided to give it a whirl again.
To me overnight oats has to be different than what you expect oatmeal to be. Like chocolate different. Who doesn’t like chocolate… for breakfast?! Enter High Protein Chocolate Banana Overnight Oats FTW.
When you’re eating cold oats you’ve gotta have some chew. I’m anti mush so I opted for quick cooking steel cut oats instead of the old fashioned that I often see in recipes. I want the oats to have texture and not be like pureed baby food.
Oh and one more requirement, overnight oats do not need a tang factor– I’m all about milk vs. yogurt or kefir in overnight oats. Zero tang please and thank you very much. If y’all can do tang, more power to ya… but not me.
So I opted for milk and yep, cottage cheese for a bit more protein and the saltiness brings out the chocolate flavor.
I hope you give this High Protein Chocolate Banana Overnight Oats recipe a try– it’s chewy, chocolatey, and convenient for a quick morning. Protein packed and gluten free. Portion oats into single servings and store in a mason jar or air tight container.
- ⅔ cups "quick cooking" steel cut oats
- 1 ripe banana, smashed
- ⅔ cup 2% cottage cheese
- 1 cup 2% milk
- 1 tablespoon chia seeds
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon unsweetened vanilla extract
- pinch of sea salt
- Place all ingredients in a large mason jar; tighten the lid.
- Shake it up; place in fridge overnight, or at least 8 hours.
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!