Overnight oats with milk, chia, cream cheese or labneh, cucumber, scallion, and everything bagel seasoning for a cool savory bite.
By mansi
Servings
2
1 cup Rolled oats
1 cup Milk
2 tbsp Chia seeds
0.5 cup Plain Greek yogurt
4 tbsp Cream cheese (or labneh)
1 tsp Apple cider vinegar
2 tsp Everything bagel seasoning
1 piece Persian cucumber
2 piece Scallion
0.25 tsp Salt
Black pepper
2 tsp Extra virgin olive oil
Calories
563 kcal
Protein
23g
Carbs
51g
Fat
30g
Fiber
9g
Sugar
7g
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Build the Oat Base
1. In a medium bowl or large measuring jug, whisk together the rolled oats, milk, chia seeds, Greek yogurt, apple cider vinegar, and salt until well combined. The yogurt adds creaminess and protein while the apple cider vinegar brings a subtle tang reminiscent of cream cheese.
1 cup Rolled oats,
1 cup Milk,
2 tbsp Chia seeds,
0.5 cup Plain Greek yogurt,
1 tsp Apple cider vinegar,
0.2 tsp Salt
2. Divide the oat mixture evenly between two jars or airtight containers. Seal and refrigerate overnight, or for at least 6 hours, until thick and set.
Prep the Toppings
3. Before serving, thinly slice the Persian cucumber into rounds and thinly slice the scallions on the bias. Set aside.
1 piece Persian cucumber,
2 piece Scallion
Assemble & Serve
4. Remove the jars from the fridge. Give each jar a good stir. Spoon a dollop of cream cheese (or labneh) directly on top of each jar, then layer over the sliced cucumber and scallions.
4 tbsp Cream cheese (or labneh)
5. Drizzle each jar with olive oil, then sprinkle generously with everything bagel seasoning and a few cracks of black pepper. Serve cold straight from the jar.
2 tsp Everything bagel seasoning,
Black pepper,
2 tsp Extra virgin olive oil
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By mansi
