Coconut Banana Chocolate Chip Overnight Oats

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Want a tropical kick to the morning? These super simple but delicious coconut banana chocolate overnight oats will surely do the trick!

On a hot morning, what more could you want than to chill out with a cool breakfast that’s almost like ice cream? Count me in!

It’s really hot out these days! Now, I don’t like to have the weather dictate my food choices - I’ll gladly eat ice cream in the winter and enjoy a nice hot cocoa in the summer! Good food is good food no matter when you’re having it! Though I do have to admit, it’s hot when I get up in the morning and something chilled waiting for me in the fridge is really tempting.

I’m thinking about some summer-themed recipes such as this Fresh and Tangy Egg Toast, a Creamy and Sweet Mocha Blueberry Protein Smoothie, Healthy Delicious Turkey Guacamole Wrap, and some Grilled Cajun Shrimp Lettuce Wraps. Summertime is an excellent opportunity to be experimenting with some tangy and refreshing recipes, but let’s not neglect breakfast! I think these coconut banana chocolate chip overnight oats will do the trick!

The Benefits of These Coconut Banana Chocolate Overnight Oats!

This coconut chocolate chip overnight oats recipe has plenty of nutritional benefits! We’ve got whole grains from the oats, fiber and heart healthy omega-3 fats from the chia seeds, protein from the dairy milk, and creaminess from the coconut milk and banana (the chia seeds contribute to the thickness of the oats too!). Now that’s a killer combination that will really satisfy your sweet tooth and give you a healthy start to the day!

What You’ll Need for These Coconut Banana Chocolate Overnight Oats

You only need a couple of ingredients for these oats!

• Quick oats
• Milk
• Coconut milk
• Honey
• Vanilla extract
• Chia seeds
• Banana
• Whipped cream: From a can or you can make your own!
• Chocolate chips
• Almonds

That’s it!

Tools Needed

• Large bowl
• Fork
• Spatula
• Plastic wrap
• Spoon

How to Make These Coconut Banana Chocolate Overnight Oats

To make these oats, all you have to do is whisk everything together. You’ll need to really whisk well to ensure you get a creamy mixture. If you’re meal prepping and have a stand mixer, I’d recommend using that unless you’re up for the challenge of an intense arm workout!

1. Start by adding the oats to a large bowl, along with the two types of milk, vanilla extract, chia seeds, honey and the banana.

2. Mash the banana and then mix everything together and then top with chocolate chips.

3. Using a spatula, gently fold the chocolate chips in the mixture, so that they don’t break down.

4. Transfer to a mason jar or a serving bowl. Using a spatula can help with this to make sure you don’t make a mess transferring into a mason jar!

Let your coconut banana chocolate overnight oats refrigerate overnight or at least for 4-6 hours. Everything will thicken up and you’ll wake up to a really creamy treat! Top with more chocolate chips, sliced almonds, and whipped cream to really make this like a coconut pie. If you’d like to make your own whipped cream, go ahead and follow my recipe for How to Make the Best Whipped Cream at Home!

Get your spoon and enjoy!

Frequently Asked Questions

Coconut Banana Overnight Oats: Servings, Prep Time and Nutrition

This recipe makes 1 jar. Hands-on prep takes about 10 minutes, there is no cooking at all, and the oats then sit in the fridge for 6 hours or overnight, so the total time is about 370 minutes. In the morning the oats are ready to eat straight from the jar.

Per jar, these coconut banana chocolate chip overnight oats come to about 788 calories, 17g of protein, 147g of carbohydrates, 20g of fat, 12g of fiber, 91g of sugar and 39mg of sodium. The fiber comes from the quick oats, the chia seeds and the banana, so one jar makes a filling healthy breakfast. The sugar figure includes the honey, the banana and the chocolate chips, so you can adjust the honey to taste if you want it lower.

What Is Not in These Overnight Oats: No Cooking, No Greek Yogurt, No Cinnamon

These oats are kept simple on purpose. Nothing is cooked on the stove or in the microwave, there is no Greek yogurt, no almond butter, no cinnamon and no added salt. The creamy texture comes from just two liquids, coconut milk and regular milk, plus chia seeds that thicken the mixture as it sits in the fridge.

If you want to swap a few things, the honey can be replaced with an equal amount of maple syrup, which is slightly thinner. Oat milk works in place of the coconut milk if you want a dairy-free, milder-tasting jar, and heavy cream gives a richer, less tropical result. Rolled oats can stand in for the quick oats if you pulse them briefly in a blender first, and ground flaxseed or basil seeds can replace the chia seeds.

Make-Ahead Tips: Mason Jar, Fridge Time and Toppings

Fold the chocolate chips in gently with a spatula so they do not break down into the mixture. Then spoon everything into a mason jar and seal it with the lid, or use a serving bowl and cover it with plastic wrap. Refrigerate overnight, or for at least 4 to 6 hours, so the oats soften and the chia seeds gel.

In the morning, top the jar with extra chocolate chips, whipped cream, sliced banana and almonds. If you are meal prepping several jars, a stand mixer helps get the coconut milk mixture really creamy before you divide it up.

Overnight Oats Ingredients and Flavors at a Glance

Seven ingredients make up the oat mixture itself: quick oats, coconut milk, regular milk, honey, vanilla extract, chia seeds and half a banana. The measurements are 3/4 cup of quick oats, 1/2 cup of coconut milk, 1/4 cup of milk, 2 teaspoons of chia seeds, and honey and vanilla to taste. Mash the banana with a fork in a large mixing bowl, then stir everything together until the liquid and the oats are fully combined. The flavors are simple: sweet banana, a mild coconut note from the coconut milk, vanilla, honey, and chocolate chips on top.

The next morning, the creamy texture comes from the chia seeds and the two kinds of milk soaking into the oats overnight in the refrigerator. Keep the lid on the mason jar while it chills. If you do not have a jar, a bowl covered with plastic wrap works the same way. No salt is added anywhere in this recipe, and honey is the only sweetener, with maple syrup as an equal-amount swap.