Okay… so this isn’t really pudding. It’s an overnight oats recipe, but my kids call it “breakfast pudding” so that’s what I’m going with.
Such an easy recipe. Make a batch in individual jars at the start of the week and you are good to go for a few days!
The key is the Special Dark Cocoa Powder (who else loved that miniature Hershey’s bar when they were a kid?) – it makes it that much more decadent. You can certainly use regular cocoa powder if you don’t want to add another to your pantry but we love it!
Dark Chocolate Breakfast Pudding
(Makes 2 servings and can be multiplied easily)
- 1 Cup gluten free oats
- 1 Cup milk- you can use cows milk, almond milk, oat milk… whatever you like.
- 1 banana
- 2 teaspoons cashew butter- or almond or peanut, again whatever you like best!
- 2 teaspoons Special Dark Cocoa Powder
- Maple Syrup
- Vanilla extract
- Cut banana in half and using two separate small jars (mason, jelly, tupperware, etc), add slices to jars and mash with a fork until smooth.
- Add 1 teaspoon cashew butter to each jar and stir.
- Then 1 teaspoon of Special Dark Cocoa Powder, a sprinkle of cinnamon, a small splash of vanilla extract and a glug of maple syrup (not too much!) to each jar. Stir all to combine well. It will be a dark paste.
- Stir in 1/2 cup of oats to each jar and then pour in 1/2 cup of milk in each jar.
- Stir again and fully combine so that there are no really dark chocolate patches on the bottom of the glass or sides.
- Cover each jar and stick in fridge overnight and let the magic happen.
- Wake up and enjoy!
You could also certainly make a huge batch in one container and scoop into a bowl like the above photo; but my kids LOVE eating out of a “special” individual jar.
We top ours with fresh fruit and sometimes yogurt (you can make your own if you are really adventurous and have an Instant Pot) or eat it plain! I like to make 4-6 jars at a time! Will keep in fridge for 3 days!