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Description
A creamy, high-protein blended overnight oats recipe that’s perfect for a quick and nutritious breakfast, made with rolled oats, almond milk, Greek yogurt, and optional protein powder, blended smooth and chilled overnight.
Ingredients
- 1 cup rolled oats (old-fashioned are best)
- 1 cup almond milk (or your preferred plant-based or dairy milk)
- ½ cup plain Greek yogurt (or plant-based thick yogurt for vegan)
- 2 tablespoons maple syrup (adjust to taste)
- 1 scoop vanilla protein powder (optional, for added protein)
- Optional toppings: fresh berries, sliced banana, chopped nuts, nut butter, chia seeds, granola, coconut flakes, chocolate chips
Instructions
- In a high-speed blender, combine the rolled oats, almond milk, Greek yogurt, maple syrup, and optional vanilla protein powder.
- Blend the mixture until it is completely smooth and creamy, ensuring no oat chunks remain.
- Divide the blended oats evenly into mason jars or other airtight containers.
- Add any desired toppings or mix-ins at this stage, or reserve them for serving.
- Securely cover the jars with airtight lids.
- Refrigerate overnight, or for a minimum of 4 hours, to allow the oats to thicken and set.
- In the morning, give the oats a quick stir and add any fresh toppings before enjoying your delicious and healthy breakfast.
Notes
- For a vegan version, use plant-based yogurt and milk.
- Adjust maple syrup sweetness to your preference.
- Store in the fridge for up to 3 days.
- Protein powder is optional but boosts the protein content significantly.