In a medium bowl, combine the overnight oat ingredients. Cover and place in the refrigerator for at least 4hours or overnight.
The next morning, take the oats out from the refrigerator and set them aside.
Heat the oven to 180ºC.
Peel the banana and coat it withsoftened butter. Place in an oven tray and bake for 50 minutes until tender andbrowned. Set aside.
Heat a pan over low heat. Add in double cream, sugar, butter, salt, vanilla, and milk chocolate chips. Keep stirring while the chocolate melts. Be careful not to bring the chocolate to a boil or overheat the mixture, or it will become grainy. Turn the heat off and whisk until the chocolate cream thickens.
Serve yogurt with overnight oats in a medium-sized serving bowl. Top with the warm roasted banana, diced strawberries, blueberries, cocoa nibs, and chocolate chips.
Finish with some poured chocolate cream sauce.