If you’re anything like me, breakfast has to tick three boxes: easy, comforting, and just a tiny bit like eating pudding first thing in the morning. These banana choc coconut overnight oats do exactly that. You get soft, creamy oats, a little crunch from coconut, pockets of dark chocolate and – the best bit – a set chocolate top you crack through with your spoon. Think “breakfast Crème Brûlée” vibes without any of the faff.
I also love anything I can make once and live off for a few days, and these jars are perfect for that. You throw everything together in about five minutes, park them in the fridge and forget about them. In the morning, you’ve got a grab‑and‑go pot that feels way more indulgent than it has any right to. They’re brilliant for busy workdays, early gym mornings, or those times when you know Future You is going to be grumpy without something ready and waiting.
What you’ll need
For four jars you’ll need:
• 4 medium ripe bananas
• 480 ml almond milk
• 155 g rolled oats
• 180 g low‑fat Greek yogurt
• 30 g flaked coconut
• 3 tbsp chia seeds
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• ¾ tsp ground cinnamon
• 3 tbsp dark chocolate chips (about 45 g)
• 2 tbsp coconut oil
• Pinch of flaky salt
Nothing fancy – you might already have most of this in the cupboard. The chia seeds help thicken everything up, the yogurt adds protein and creaminess, and the coconut + dark chocolate is just a dreamy combo.
How to make the jars
First, mash two of the bananas in a mixing bowl until they’re nice and smooth.
You don’t need to be precious here – a few little chunks are fine. Stir in the oats, almond milk, Greek yogurt, chia seeds, flaked coconut, maple syrup, vanilla and cinnamon.
It should look like a thick, pourable porridge. Pop In the fridge for 30 minutes to thicken a little
Thinly slice the two remaining bananas.
Pour half the mixture in the jars. Then place a layer of bananas on top-then spoon the rest of the oat mixture on top. Finish with more banana slices so you’ve got a pretty top.
Place the chocolate chips I use these which are divine
and coconut oil to a small microwave‑safe bowl or jug Heat on Medium, stopping to stir every 20 seconds, until everything is melted and glossy – it usually takes around 45–60 seconds. You can also do this over a pan of simmering water if you prefer.
Spoon roughly 2 teaspoons of the melted chocolate over each jar, tilting and turning the jar so the chocolate covers the whole surface. This will set into that gorgeous crackly topping. I use these jars which come with a seperate pot for toppings and spoons https://amzn.to/48wm7XR
Pop the jars into the fridge, uncovered, for about 20 minutes so the chocolate can firm up. Once it’s just set, sprinkle a little flaky salt over the top (trust me, the salt makes the chocolate and banana sing),
Pop the lids on and refrigerate for at least 8 hours or overnight. They’ll happily sit in the fridge for up to four days.
How to serve and tweak
In the morning, you can eat them straight from the fridge – cold, creamy and super refreshing – or let a jar sit at room temperature for 10–15 minutes if you like them a touch softer. If you want extra drama, crack through the chocolate top with your spoon and drizzle on a bit more yogurt or a few extra chocolate chips.
You can easily tweak the recipe to suit what you’ve got:
• Swap almond milk for oat or dairy milk.
• Use honey or agave instead of maple syrup.
• Skip the coconut if you’re not a fan and add a handful of chopped nuts instead.
• Use whatever chocolate you like – milk, dark, chips, chunks, even a chopped‑up bar.
They’re one of those recipes that feels far more special than the effort involved. A tiny bit of prep the night before, and you get to wake up to a breakfast that looks like it came from a café.
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