Chocolate Banana Overnight Oats
Gluten-free oats soak overnight in the fridge with rice drink, banana, cocoa and chia seeds, topped with banana and pumpkin seeds in the morning – vegan.
- 10 min
- 440 kcal / serving
- easy
- vegan
- Protein
- 13.3 g
- Fat
- 12 g
- Carbs
- 64.4 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g fine gluten-free rolled oats
- 300 ml unsweetened rice drink
- 1 ripe banana
- 2 tbsp unsweetened cocoa powder
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1 pinch salt
- 2 tbsp pumpkin seeds
Method
- Only use oats explicitly labelled gluten-free and pure cocoa powder. Drinking chocolate powder often contains milk powder or soy lecithin.
- Mash half of the banana finely with a fork in a bowl. Add the rice drink, cocoa powder, maple syrup and salt and stir until smooth and the cocoa has fully dissolved.
- Stir in the oats and chia seeds and divide the mixture between two jars or containers.
- Cover and leave to soak in the fridge overnight, or for at least 6 hours.
- In the morning, give it a stir; if it is too thick, stir in a splash of rice drink. Slice the remaining banana and scatter it over the oats with the pumpkin seeds.
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