Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup plain nonfat or 2% Greek yogurt
- 1 scoop (about 30 g) vanilla or unflavored protein powder
- 1 cup dairy milk or high-protein milk
- 2 tablespoons chia seeds
- 2 to 3 teaspoons maple syrup or honey, to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional: 1/2 cup fresh or frozen berries
- Optional: 1/2 banana, sliced
- Optional: 2 tablespoons peanut butter or almond butter
- Optional: 1 to 2 tablespoons chopped nuts
- Optional: 1 tablespoon ground flaxseed
Instructions
- In a medium bowl, stir together the rolled oats, chia seeds, cinnamon, salt, and protein powder until evenly combined.
- Add the Greek yogurt, milk, vanilla extract, and maple syrup or honey. Stir until smooth and no dry pockets of protein powder remain.
- If the mixture is extremely thick, add 1 to 2 tablespoons of extra milk. Fold in soft fruit now if you want it mixed throughout.
- Divide the mixture evenly between 2 jars or food-storage containers and cover tightly.
- Refrigerate for at least 4 hours or overnight, until the oats are soft and the mixture is thick and creamy.
- Stir each jar before serving. Add a splash of milk if needed, then top with fruit, nut butter, nuts, or granola as desired.
Notes
- The nutrition estimate is for half of the base recipe and does not include optional fruit, nut butter, nuts, or granola.
- Protein powder, yogurt, and milk brands vary, so use package labels if you need an exact macro count.
- Save crunchy toppings for serving so they do not soften overnight.
- Keep the jars refrigerated at 40°F (4°C) or below and use within about 3 to 4 days for best quality.
- For a dairy-free variation, use a thick plant-based yogurt, plant-based protein powder, and soy or pea-protein milk; nutrition will change.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian