Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 scoop (approx. 30g) vanilla or chocolate whey/plant-based protein powder
- 1 tablespoon chia seeds
- 1/4 cup non-fat Greek yogurt (plain or vanilla)
- 2 tablespoons natural creamy peanut butter
- 3/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon maple syrup or honey (optional)
- A pinch of sea salt
- Toppings: Sliced bananas, crushed peanuts, and extra peanut butter drizzle
Instructions
- In a medium-sized bowl or a wide-mouth glass jar, combine the rolled oats, protein powder, chia seeds, and a pinch of sea salt. Stir these dry ingredients together thoroughly with a spoon. Ensuring the protein powder is well-distributed now prevents clumps from forming once you add the liquid later.
- Add the Greek yogurt, natural peanut butter, and your choice of sweetener to the dry mixture. Pour in the almond milk slowly. Use a whisk or a fork to stir everything vigorously until the peanut butter and yogurt are fully integrated into the milk, creating a smooth, uniform liquid base that surrounds the oats.
- Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, though overnight is best for the creamiest results. During this time, the oats and chia seeds will absorb the liquid, thickening into a decadent, pudding-like consistency. In the morning, give it a quick stir to loosen the texture.
- Transfer the oats to a beautiful serving bowl if you didn’t prep them in one. Arrange sliced bananas in a fan shape over half the bowl. Sprinkle crushed peanuts over the other half for a satisfying crunch. Finish with a final, artistic drizzle of warm peanut butter and serve immediately while cold.
- Cook Time: 5 minutes (plus overnight chilling)