I've really been enjoying my Maple Cranberry Toasted Muesli this summer. It's cool, chewy and refreshing on a warm summer morning. It's very similar to overnight oats. I've been seeing so much hype about overnight oats lately I decided to give it a try. Of course, I loved it and immediately set out to make up my own recipe.
These overnight oats seriously taste like dessert, but there is no extra sugar added. There isn't even any artificial sweetener added. I let the banana do all the sweetening for me and it does a great job. Nothing to feel guilty about with this breakfast! Although, if you do find this not sweet enough to your liking, I recommend adding a teaspoon of pure maple syrup.
Monash tested oats to be low-FODMAP in 1/4 cup serving sizes. I seem to tolerate oats just fine and can eat a typical 1/2 cup serving with no problem. But for this recipe, to keep it low-FODMAP, I sub half of the oats with quinoa flakes. Quinoa flakes actually work well in overnight oats! I hope this recipe works for you any way you make it.
Cocoa Banana Overnight Oats
Low-FODMAP, Gluten-Free, Vegan, Egg-Free, Dairy-Free
1 ripe banana
4 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/2 cup rolled oats (gluten-free if needed)
1/2 cup quinoa flakes (such as Ancient Harvest)
1 cup unsweetened vanilla almond milk
Pure maple syrup (optional)
- Mash the banana in a medium bowl using a fork. Stir in the cocoa powder and cinnamon until smooth. Add the oats, quinoa flakes and almond milk and stir until thoroughly combined. Either cover bowl or pour mixture evenly into two glass jars with lids. Refrigerate overnight.
- In the morning, stir the oat mixture and add maple syrup to taste, if needed (I usually find it to be sweet enough without any syrup). Top with chopped walnuts, if desired, and enjoy. This makes enough to serve two people.
**Recipe and blog post updated 01/12/16.