Banana Cocoa Refrigerator Oatmeal (Overnight Greek Yogurt Oatmeal)

27 Aug

My sincerest apologies in advance as I can’t offer the final product picture of this Banana Cocoa Refrigerator Oatmeal.  What’s my excuse? Well, I ate it at 6 am before my flight to Florida on Thursday.  When I say I ate before my flight, I mean that I literally was eating in the cab to the airport.  I had shorted myself on time before the cab came (typical) and had to throw the oatmeal into a solo cup for the ride to Reagan National Airport.  #failboat.

In any case, you can visit the site for the recipe here and see what it looks like in the end!  This is the recipe my friend Emily had recommended.  I like that there are several flavor recipes, but ultimately I’m not sure I preferred the greek yogurt to no greek yogurt style.  This may be because the cocoa was particularly overpowering to me.  I will try some of the other flavor suggestions like Mango Almond and Raspberry Vanilla to really make a fair assessment 🙂 Nonetheless, thanks Emily for passing on the recipe which was certainly just as easy to make as the other overnight oats recipe I featured recently.  This serves one and I made two of them.  Each servings comes in at about 245 calories/5g fat/10g fiber/13g protein (give or take since I used FF greek yogurt and almond milk which are slight modifications from the recipe).


  • 1/4 cup uncooked oats
  • 1/3 cup skim milk  (I went with almond milk)
  • 1/4 cup fat free Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 1 tablespoon cocoa powder
  • 1 teaspoon honey, optional (or substitute any preferred sweetener)
  • 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)


  1. In a 1 cup jar or tupperware container, add oats, milk, yogurt, chia seeds, cocoa powder and honey.   
  2. Put lid on jar and shake until well combined.
  3. Remove lid, add bananas and stir. Return lid to jar/tupperware and refrigerate overnight.                                                
  4. Eat chilled.

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