Description
Creamy overnight oats soaked in almond milk and yogurt, boosted with protein powder and chia for a high-protein, grab-and-go breakfast.
Ingredients
- ½ cup unsweetened almond milk
- ¼ cup plain or vanilla Greek yogurt
- ½ cup old-fashioned rolled oats
- 1 scoop vanilla or unflavored protein powder
- ½ tbsp chia seeds
- ½ tsp vanilla extract
- ½ ripe banana (mashed)
- 1 tsp cinnamon
- Sliced banana for topping
- Flavor bundles (choose one):
- Pumpkin: ¼ cup pumpkin puree, 1–2 tbsp maple syrup or honey, ¾ tsp pumpkin pie spice
- Apple-Pecan: ¼–⅓ cup apple (small cubes), 1–2 tbsp maple syrup or honey, 1 tsp cinnamon, pecans for topping
- Peanut-Butter Berry: 1–2 tbsp peanut butter, ¼ cup fresh strawberries (diced), ¼ cup almond milk (additional), 1–2 tbsp maple syrup or honey
- Peach-Coconut: ¼ of a peach (diced), 1 tsp cinnamon, 1–2 tbsp shredded coconut, sliced banana for topping
Instructions
- In a sealable mason jar or small container, combine the base ingredients: almond milk, Greek yogurt, protein powder, chia seeds, vanilla extract, mashed banana, cinnamon, and rolled oats. Stir well so that the powder dissolves and the oats are evenly coated.
- Ensure all oats are submerged in the almond milk; add a tiny splash more milk if any oats remain dry.
- Choose the flavor bundle and fold it into the jar: pumpkin, apple-pecan, peanut-butter-berry, or peach-coconut. Mix gently to distribute the fruits and add-ins.
- Seal the jar or container tightly and refrigerate for at least 6 hours or overnight.
- When ready to serve, stir the oats, add more almond milk if desired, and top with fresh fruit, nuts, nut butter, or coconut as desired.
Notes
To make vegan, use plant-based protein powder and non-dairy yogurt. Store sealed jars in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Healthy