Creamy overnight oats blended with almond protein powder, almond milk, mixed berries, chia seeds, and a touch of maple for a make-ahead breakfast.
By james
Servings
4
2 cup Rolled oats
4 tbsp Almond protein powder
2 cup Unsweetened almond milk
4 tbsp Chia seeds
0.5 cup Plain Greek yogurt
3 tbsp Maple syrup
1 tsp Pure vanilla extract
0.5 tsp Ground cinnamon
1 pinch Salt
2 cup Frozen mixed berries
4 tbsp Sliced almonds
1 cup Fresh berries (garnish)
Calories
575 kcal
Protein
21g
Carbs
92g
Fat
15g
Fiber
13g
Sugar
37g
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Mix the Base
1. In a large mixing bowl, whisk together the almond milk, Greek yogurt, almond protein powder, maple syrup, vanilla extract, ground cinnamon, and salt until smooth and fully combined with no lumps.
4 tbsp Almond protein powder,
2 cup Unsweetened almond milk,
0.5 cup Plain Greek yogurt,
3 tbsp Maple syrup,
1 tsp Pure vanilla extract,
0.5 tsp Ground cinnamon,
1 pinch Salt
2. Add the rolled oats and chia seeds to the liquid mixture and stir thoroughly to combine, making sure all the oats are submerged.
2 cup Rolled oats,
4 tbsp Chia seeds
3. Fold in the frozen mixed berries. The frozen berries will release their juices as they thaw overnight, naturally flavoring and tinting the oats a beautiful purple-pink.
2 cup Frozen mixed berries
Chill Overnight
4. Divide the mixture evenly among 4 jars or airtight containers. Seal and refrigerate for at least 6 hours, or overnight (up to 4 days), allowing the oats and chia seeds to absorb the liquid and thicken to a creamy pudding-like texture.
To Serve
5. Remove the jars from the fridge. If the oats are thicker than you like, stir in a splash of almond milk to loosen. Top each serving with fresh berries and a sprinkle of sliced almonds for crunch, then serve immediately.
4 tbsp Sliced almonds,
1 cup Fresh berries (garnish)
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By james