Overnight Chocolate Coconut Oat Pudding

What a wonderful start to a leisurely day. Oats are rich in dietary fiber more than any other grain and are easily digested. Added to this there’s the pleasure of combining delicious flavours of cocoa and coconut. Serve cold, or you can also serve this delicious gluten free breakfast warm. Top with fresh berries, coconut flakes, nuts or coconut cream, if you desire


1 small, ripe banana
2 Tbsp. pure cocoa powder
2 Tbsp. pure maple syrup or agave nectar
¾ cup certified gluten free rolled oats
½ cup unsweetened coconut flakes
2 Tbsp. chia seeds
1 ½ cups non-dairy milk (coconut, rice, almond), divided


In a glass bowl, mash the banana with cocoa powder add maple syrup/agave and 2 tablespoons of milk. Mix until creamy
Add oats, coconut flakes, chia seeds and remainder of milk. Mix well
Refrigerate overnight in the bowl or small serving jars

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