Banana Cocoa Refrigerator Breakfast Oatmeal

1/4 cup uncooked old fashioned rolled oats (I use 100% whole wheat)
1/3 cup skim milk*
1/4 cup no fat greek yogurt*
1 1/2 tsp dried chia seeds
1 TBSP dry unsweetened cocoa powder
1 tsp honey*
1/4 cup diced ripe banana (or enough to fill the jar .. about 1/4 of a ripe banana)
*substitute whatever milk, yogurt and sweetener you prefer, but nutrition information will be changed.

This easy summer porridge can be made ahead (lasts up to 2 days in the refrigerator and is packed with nutrition. Make it in individual mason jars perfect for serving size go-to breakfast.

Use a 1/2 pint mason jar (or a pint and double the recipe for 2 servings). In the jar add oats, milt, yogurt, chia seeds, cocoa powder and honey. Put the lid on the jar and shake until totally combined. Remove the lid, add bananas and stir until mixed through the jar. Return lid to jar and refrigerate overnight or up to 2 days. East chilled.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user MERRYBH.