There's absolutely nothing wrong with starting the day with some decadence. The kind of decadence that will make you feel like you're eating something rich and flavorful, but that is easy to prepare and that will fuel you through the morning. Overnight oats offer that decadent creaminess, and when infused with rich cacao and banana, there's really no better start to the day.
This cacao-banana-coconut overnight oats is an indulgent, guilt-free and delicious recipe that you can enjoy for breakfast, a snack or dessert. It’s packed with superfood and adaptogenic goodness, including JOYÀ’s Cacao Functional Blend that features reishi mushroom, maca, mucuna pruriens and he shou wu for stress support, immune support, and calming of the nervous system.
- 1 tbsp peanut butter
- 1 tbsp liquid sweetener of choice (e.g. maple syrup, honey,* date syrup)
- ½ banana, mashed
- 2 tbsp + ¾ cup full fat coconut milk (or sub ¼ cup with water for a less rich version)
- 1 tbsp JOYÀ Cacao Functional Blend
- ¼ cup rolled oats
- 1 tbsp chia seeds
- optional for topping: more banana, granola, toasted coconut flakes, hemp seeds, cacao nibs, chopped or shaved dark chocolate, bee pollen,* chopped nuts
*Omit honey and bee pollen to keep the recipe vegan.
The night before you want to enjoy: combine peanut butter, sweetener, mashed banana, 2 tbsp milk and Cacao Blend in a jar or bowl and whisk together. Add the oats, chia seeds and ¾ cup milk and whisk again to combine. Let mixture sit for a few minutes and whisk again to remove clumps. Repeat the sitting and whisking one more time. Cover and place in the fridge overnight.
When ready to eat: remove pudding from the fridge, give it a stir and check the texture. Since the chia seeds absorb all of the liquid, if the pudding is too thick, add more milk until you get the perfect texture.
To serve: top the pudding with any toppings of your choice. Enjoy!
Make ahead: pudding can be stored covered in the fridge for 3-4 days.