| 9 | 10 | 450 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1/4 cup | Oats, dry (gluten-free rolled) |
| 2 tbsp | Almond milk, unsweetened (unsweetened) |
| 1 tbsp | Cocoa powder, unsweetened (unsweetened) |
| 1/3 small | Banana (s) (mashed) |
| 2 tbsp | Vanilla yogurt, 1-2% M.F. (lactose-free) |
| 1/3 tsp | Vanilla extract, imitation, no alcohol (alcohol-free) |
| 1 tbsp | Maple syrup, pure |
| 1/2 tbsp | Cinnamon (ground) |
| 29 gm | Dairy-free mini chocolate chips (dark; smashed into chunks) |
1. In a medium bowl, combine oats and almond milk and stir.
2. Add cocoa powder, banana, yogurt, vanilla, maple syrup, and cinnamon; stir to combine.
3. Place in a canning jar and cover with lid. Refrigerate overnight.
4. The next day, top with chocolate chunks and banana slices and enjoy! Can be stored in refrigerator up to 3 days.
*** low-FODMAP serving size is 1/3 banana
| Fruit | 0.3 |
| Grain | 1.9 |
| Milk Alternative | 0.3 |
