Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1 scoop vanilla or cookies and cream whey/casein protein powder
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat Greek yogurt
- 1 tablespoon chia seeds
- 1 teaspoon stevia or maple syrup (optional)
- 1/2 tablespoon unsweetened cocoa powder
- 2 chocolate sandwich cookies (crushed)
- A pinch of sea salt
Instructions
- In a mason jar or a small glass container, combine the rolled oats, protein powder, chia seeds, cocoa powder, and a pinch of salt. Use a spoon to stir these together until the protein powder is evenly distributed. This prevents clumping once you add the liquid components.
- Pour in the almond milk and add the Greek yogurt and sweetener. Stir the mixture vigorously, ensuring you scrape the bottom of the jar to incorporate all the dry oats. The mixture should look like a thick batter. If it seems too dry, add an extra tablespoon of milk.
- Crush one of the chocolate sandwich cookies and fold it into the oat mixture. Secure the lid on your jar and place it in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. Right before serving, top with the second crushed cookie to maintain a satisfying crunch.
- Cook Time: 5 minutes (plus overnight chill)