Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat plain Greek yogurt
- 1 tablespoon creamy natural peanut butter
- 1 tablespoon chia seeds
- 1/2 scoop vanilla or chocolate whey protein powder (optional)
- 1 teaspoon maple syrup or honey
- A pinch of sea salt
- Toppings: Sliced bananas, crushed peanuts, or extra drizzle of peanut butter
Instructions
- Step 1: Mix the Base Ingredients In a mason jar or a small bowl, combine the rolled oats, chia seeds, and protein powder. Stir these dry ingredients together first to ensure the protein powder doesn’t clump when you add the liquid. Add the pinch of sea salt to enhance the nutty flavor of the peanut butter.
- Step 2: Incorporate Liquids and Peanut Butter Pour in the almond milk, Greek yogurt, maple syrup, and the star of the show: the peanut butter. Stir vigorously with a spoon or a whisk until the peanut butter is fully integrated and no large clumps of oats remain at the bottom. Make sure the chia seeds are well-distributed so they can absorb the liquid evenly.
- Step 3: Refrigerate and Set Seal the jar with a lid or cover the bowl with plastic wrap. Place it in the refrigerator for at least 4 hours, though letting it sit overnight is best for the creamiest results. During this time, the oats and chia seeds soften and expand, creating a thick, spoonable texture.
- Step 4: Garnish and Serve In the morning, give the oats a quick stir. If the mixture is too thick for your liking, splash in a little extra milk. Top your bowl with fresh banana slices, a few crushed peanuts for crunch, and a final drizzle of peanut butter to make it look as beautiful as it tastes.
- Cook Time: 5 minutes