Ingredients
Scale
- 2 cups rolled oats (old fashioned)
- 2 scoops vanilla or chocolate whey or plant-based protein powder
- 2 tablespoons chia seeds
- 1/2 cup creamy natural peanut butter
- 2 cups unsweetened almond milk (or milk of choice)
- 1 cup plain Greek yogurt
- 2 tablespoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- Fresh berries, sliced bananas, and crushed nuts for topping
Instructions
- In a large mixing bowl, whisk together the rolled oats, protein powder, and chia seeds. Ensure the protein powder is evenly distributed throughout the oats to prevent any dry clumps from forming later. Using a whisk helps break up any balls of powder for a smoother final texture.
- In a separate medium bowl, combine the almond milk, Greek yogurt, vanilla extract, and your sweetener of choice. Whisk these together until the mixture is perfectly smooth. The Greek yogurt adds a lovely tang and extra creaminess that sets these bowls apart from standard overnight oats.
- Pour the wet mixture into the bowl with the dry ingredients. Stir well until all the oats are fully submerged. Once combined, add the peanut butter. You can either stir it in completely for a uniform flavor or gently swirl it through the mixture to leave delicious ribbons of peanut butter in every bite.
- Divide the mixture evenly into four glass jars or meal prep containers. Seal the lids tightly and place them in the refrigerator. Let the bowls sit for at least 4 hours, though overnight is best. This allows the oats and chia seeds to soak up the liquid, creating a thick, pudding-like consistency.
- When you are ready to eat, remove a container from the fridge. Give it a quick stir. If the mixture is too thick, add a splash of milk to loosen it up. Top with fresh berries, sliced bananas, or a sprinkle of granola for added crunch. Your beautiful, high-protein breakfast is ready to enjoy.
- Cook Time: 10 minutes