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Coco-Banana Overnight Oats

Lesley Daniels
This make ahead family breakfast option takes the stress out of the morning rush. Packed full of nutrients to keep energy up during a long day, this new spin on oatmeal is sure to please.
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Prep Time 10 minutes
Passive Time 8 hours
Total Time 8 hours 10 minutes
Course Breakfast & Brunch
Servings 2 servings
Calories 466 kcal

Ingredients
  

  • 1 1/4 cup unsweetened rice milk
  • 1 cup old fashioned rolled oats
  • 1 teaspoon chia seeds or ground flaxseed
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons unsweetened cocoa powder
  • 1/4 cup cherries pitted, chopped
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1 banana sliced

Instructions
 

  • Combine rice milk, oats, chia seeds, cinnamon, vanilla, cocoa powder, cherries and coconut in large mixing bowl until just incorporated. Cover and refrigerate 8 hours or overnight.
  • Just before serving, stir in pecans and banana. Serve cold or at room temperature.

Nutrition

Serving: 1/2Calories: 466kcalCarbohydrates: 87gProtein: 20gFat: 6gCholesterol: 3mgSodium: 82mgFiber: 11.5g
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