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Banana chocolate yoghurt overnight oats

Banana chocolate yoghurt overnight oats. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.

By Shift Some Timber editorial team · Published · Updated 2 November 2026

Makes 1 servings · About 370 minutes

Ingredients

  • 50g rolled oats
  • 150g semi-skimmed milk
  • 100g 0% Greek yoghurt
  • 120g banana
  • 1.3g cocoa powder

Equipment

  • bowl or lidded container
  • spoon
  • knife
  • chopping board
  • kitchen scales

Method

  1. Wash and prepare the fruit, removing cores, stones and inedible peel. Use the measured edible portions.
  2. Mix all the measured oats, milk and any yoghurt in a clean lidded container. Stir in the fruit and measured flavourings; keep crackers or crunchy toppings separate.
  3. Cover and refrigerate at0–5°C for at least6 hours or overnight. This is preparation ahead, not a5-minute ready-to-eat meal.
  4. Stir before eating and add the measured crunchy toppings. Eat within24 hours of preparation or an earlier ingredient deadline.

Estimated nutrition

Per serving
Energy414.8 kcal
Protein17.8 g
Carbohydrate75.1 g
Fat7.2 g
FibreNot available
Saturates2.6 g

Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.

Allergens and product labels

Food safety and storage

Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.