Banana Chocolate Chip Overnight Oats with Chia
Sometimes a girl needs a little chocolate, am I right? I was doing a little food prep on Saturday and I realized I had just enough Greek yogurt left to make up two kinds of overnight oats. I made up some Strawberry Chia Overnight Oats (recipe link HERE) and decided that I wanted to also make up some Banana Chocolate Chip Overnight Oats. I looked around on the internet and reviewed a few recipes and none of them had just the right proportions I was looking for, so I decided to wing it and they turned out great. One thing I can tell you about this recipe is that if you use thick, strained Greek yogurt, this dish will be a bit tart. If you find the tart taste of Greek yogurt to be off-putting, then you can just use plain, unstrained yogurt. If you use unstrained, non-Greek yogurt, you might want to use slightly less milk in your preparation (since Greek yogurt is very thick and unstrained yogurt has a thinner, more liquid consistency). It took me awhile to get accustomed to the tart taste of Greek yogurt, but I've grown to really love it and I especially like the thick and creamy texture it has. I use Chobani Greek yogurt with 2% milkfat.
Banana Chocolate Chip Overnight Oats (makes 2 servings)
Measurements in ( ) reflect 21 Day Fix containers
1/2 cup of rolled oats (1 yellow container)
3/4 cup plain yogurt (1 red container)
3/4 cup unsweetened almond milk or milk of your preference (1 red container)
2 tablespoons chia seeds (1 orange container)
1 to 2 tablespoons maple syrup (I used just 1 tablespoon but add more to make it sweeter if you like)
1/2 teaspoon vanilla
1 banana sliced
1 to 2 tablespoons mini semi-sweet chocolate chips
In a medium sized bowl, combine the oats, yogurt, milk, chia seeds, maple syrup, and vanilla. Stir well to combine.
Layer and divide the ingredients into two glass jars or plastic storage containers. Place about 1/4 of the yogurt mixture into the bottom of one jar and then place about 1/4 of the yogurt mixture into the bottom of the second jar. Put half the sliced banana into one jar and half the sliced banana into the second jar. Sprinkle up to 1 tablespoon mini chocolate chips into each jar. Top the banana slices and chocolate chips with the remaining yogurt mixture (covering the banana slices with the yogurt will help prevent browning). Cover jars with lids and refrigerate overnight. Eat cold and best if eaten within 3 to 4 days.