Milk and cookies overnight oats

Course Breakfast

Cuisine American

Keyword chocolate banana oats, cookie dough oats, layered overnight oats, vegan overnight oats

Prep Time 15

Total Time 15

Servings 1 serving

Layered overnight oats with a vanilla base, a chocolate banana swirl and a chocolate chip cookie dough layer. Build it in a jar and chill until thick.

Ingredients

Vanilla base

2/3 cup rolled oats
1 cup plant-based milk of choice such as cashew milk
1/2 tsp vanilla extract
1 pinch salt
1 tbsp maple syrup (optional)

Chocolate "cookie" swirl

1 large banana very ripe
1 tbsp chia seeds
1 tbsp cocoa powder (Dutch process preferred, but regular works)
1 tbsp water

"Chocolate chip cookies"

2 tbsp flax meal
1 tbsp maple syrup
1/2 tsp almond butter (or another nut or seed butter)
1/2 tbsp chocolate chips or chopped chocolate

Directions

In a small bowl, stir together the oats, milk, vanilla, salt, and the maple syrup if you are using it. Chill while you make the rest.
Mash the banana until almost smooth, then mix in the chia seeds, cocoa powder, and water. Chill.
Stir the flax meal, maple syrup, and almond butter until it looks like cookie dough. Fold in the chocolate, then chill briefly if you have time.
In a jar, bowl, or cup, add layers of oats, banana mixture, oats, and cookie mixture, repeating as needed.
Chill until thickened: it is ready after about 6 hours and keeps up to 24.
Add extra chocolate on top if you like.

Notes

Airtight jar or sealed container. Best within about 24 hours; keeps up to 48 hours.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); cocoa powder (Dutch process preferred counted as unsweetened cocoa, flax meal counted as flaxseed, almond butter (the first choice counted), chocolate chips or chopped chocolate (the first choice counted). Brands and portions vary, so use it only as an approximation.