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Low-FODMAP Overnight Banana Chocolate Oats

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Low-FODMAP Overnight Banana Chocolate Oats
Serves 1
This recipe is from Colleen Francioli's new book, The Everything® Low-FODMAP Diet Cookbook. Make this low-FODMAP serving of oats, chocolate and banana for a satisfying breakfast at home or grab and go in the morning to take to work!
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Prep Time
5 min
Cook Time
12 hr
Prep Time
5 min
Cook Time
12 hr
Ingredients
  1. 1⁄4 cup gluten-free rolled oats
  2. 2 tablespoons unsweetened almond milk
  3. 1 teaspoon unsweetened cocoa powder
  4. 1⁄2 ripe medium banana, mashed
  5. 2 tablespoons lactose-free vanilla yogurt
  6. 1⁄8 teaspoon alcohol-free vanilla extract
  7. 2 teaspoons maple syrup
  8. 1⁄2 teaspoon ground cinnamon
  9. 1 ounce dark chocolate, smashed into chunks
  10. 1–2 banana slices, for garnish
Instructions
  1. In a medium bowl, combine oats and almond milk and stir. Add cocoa powder, banana, yogurt, vanilla, maple syrup, and cinnamon; stir to combine. Place in a canning jar and cover with lid. Refrigerate overnight.
  2. The next day, top with chocolate chunks and banana slices and enjoy! Can be stored in refrigerator up to 3 days.
Notes
  1. A 1/4 cup of oats, dry, is low in FODMAPs.
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