Okay, so I’ve been seeing these overnight oats things all over my social media feeds, and I finally caved. I decided to try making the chocolate banana bread version, and let me tell you, it was a journey.
First, I gathered all the stuff I needed. I grabbed some rolled oats, a ripe banana, a bit of cocoa powder, some milk (I used almond milk), a dash of maple syrup for sweetness, and a pinch of cinnamon. Oh, and some chia seeds, because apparently, they’re good for you.
I mashed up half the banana in a small bowl. It wasn’t the prettiest sight, but it got the job done. Then, I threw in the oats, cocoa powder, chia seeds, cinnamon, and maple syrup. I poured in the almond milk, making sure everything was nicely covered. I gave it all a good stir, making sure there were no dry bits hiding at the bottom.
- Mixed dry ingredients (oats, cocoa, chia, cinnamon).
- Mashed banana in a separate bowl.
- Combined everything with milk and sweetener.
- Stirred until it looked like a chocolatey mess.
- Sliced the remaining banana on top for decoration.
- Covered and refrigerated overnight.
Steps I Followed:
I sliced up the other half of the banana and arranged the slices on top. It looked kinda fancy, if I do say so myself. I covered the bowl with some cling film and popped it in the fridge. Then came the hard part—waiting. It felt like forever, but I managed to get a good night’s sleep.
The next morning, I took my little experiment out of the fridge. It looked pretty solid. I dug in with a spoon, and honestly, it was surprisingly good! The oats had softened up, the banana flavor was definitely there, and the cocoa gave it that chocolatey kick. It was like eating dessert for breakfast, but in a healthy way.
It wasn’t perfect, though. Next time, I think I’ll add a bit more milk because it was a tad thicker than I’d like. And maybe a few chocolate chips, because why not? Overall, it was a success. I’m definitely adding this to my breakfast rotation. It’s easy, tasty, and makes me feel like I’m actually being healthy for once.
