Ingredients
Units
Scale
- 1/2 cup Greek yogurt
- 1 1/4 cups unsweetened almond or oat milk, plus more as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-2 tablespoons maple syrup
- 1 tablespoon cashew butter
- 1 cup gluten free oats
- 1 scoop plain or vanilla protein powder
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
- 2 tablespoons sprinkles
Toppings
- sprinkles
- whipped cream or greek yogurt
Instructions
- Add the Greek yogurt, milk, vanilla extract, almond extract, maple syrup, and cashew butter to a mixing bowl. Whisk together until well combined.
- Next, fold in the oats, protein powder, chia seeds, salt, and sprinkles and mix until well combined.
- Separate the oats into two separate cups or jars with lids and let the oats chill overnight.
- After the oats have chilled, remove them from the fridge and give them a stir. Feel free to add an extra splash of milk if you want to thin the oats out a bit. Top with a little whipped or greek yogurt and sprinkles
Notes
Overnight oats are typically served cold, straight from the fridge. However, you can warm them in the microwave if you prefer your oats warm.
This recipe will stay fresh in an airtight container in the fridge for 3 to 5 days. Just keep in mind that the texture of the oats may change as they soak up more liquid. They’ll still taste great, but I prefer to enjoy a batch for two or three days and then make another instead of doubling the recipe and eating off of it all week long. This just prevents the oats from becoming super mushy.
