Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if needed)
- 1/2 cup low-fat or dairy-free eggnog
- 1/4 cup non-fat plain Greek yogurt
- 1 scoop vanilla protein powder (approx. 20-25g)
- 1 tablespoon chia seeds
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Optional toppings: Whipped cream, extra nutmeg, or pecans
Instructions
- Place the rolled oats, protein powder, chia seeds, nutmeg, cinnamon, and a pinch of salt into a wide-mouth mason jar or a small glass container. Stir these dry ingredients together thoroughly with a spoon to ensure the protein powder and spices are evenly distributed. This prevents clumping once you add the liquid.
- Pour the eggnog, Greek yogurt, and vanilla extract into the jar with the dry mixture. Use a spoon or a small whisk to stir everything together until you see no more dry pockets of oats or protein powder. Ensure the Greek yogurt is fully integrated for the creamiest possible texture.
- Seal the jar tightly with a lid and place it in the refrigerator. Let the oats soak for at least 4 hours, though overnight (6-8 hours) is ideal for the best consistency. The chia seeds and oats will absorb the eggnog, creating a thick, pudding-like texture. Before serving, give it a quick stir and add a splash of extra milk or eggnog if you prefer a thinner consistency. Top with a sprinkle of nutmeg and enjoy cold.
- Cook Time: 10 minutes