Ingredients
Scale
- 1/2 cup rolled oats (old fashioned oats)
- 1 scoop (approx. 30g) chocolate whey or plant-based protein powder
- 1 tablespoon chia seeds
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup non-fat Greek yogurt
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon maple syrup or honey (optional)
- Toppings: Fresh raspberries, hemp seeds, and a dark chocolate square
Instructions
- Grab a mason jar or a medium-sized bowl. Combine the dry ingredients first: the rolled oats, chocolate protein powder, chia seeds, and cocoa powder. Use a spoon or a small whisk to mix them thoroughly. Breaking up any clumps in the protein powder now ensures a smooth, creamy texture later. This step takes less than a minute but makes a huge difference in the final consistency.
- Pour in the almond milk, Greek yogurt, and your choice of sweetener if you are using one. Stir the mixture vigorously until all the dry ingredients are fully incorporated and no pockets of floury protein powder remain. Secure the lid on your jar or cover your bowl with plastic wrap. Place it in the refrigerator for at least 4 hours, though letting it sit overnight is best. This allows the oats and chia seeds to soak up the liquid, creating a thick, pudding-like base.
- In the morning, give the oats a quick stir. If the mixture is too thick, add a splash of extra milk to reach your desired consistency. Transfer the oats to a beautiful breakfast bowl if you didn’t prep them in one. Top the bowl with fresh raspberries for a tart contrast, a sprinkle of hemp seeds for extra healthy fats, and a single square of dark chocolate. Serve immediately and enjoy your delicious, high-protein creation.
- Cook Time: 5 minutes