Banana cocoa crunch overnight oats

Banana cocoa crunch overnight oats

This is made possible by BBC food!


  • 40g/1½oz rolled oats (use gluten-free oats if required)
  • small handful hazelnuts
  • 150ml/5fl oz milk or soya milk
  • 1 tbsp maple syrup
  • ½ banana, chopped
  • 1 tsp cocoa nibs


Before starting this dish, make sure to preheat the oven to 200C/180C Fan/Gas 6.

  1. Put the oats and hazelnuts on a baking tray and toast for 7 minutes. Alternatively, toast them in a frying pan. Set aside to cool.
  2. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.

  3. To serve, top with more banana and cocoa nibs if you like.

Banner and Image Credit: BBC

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