Creamy overnight oats made with extra Greek yogurt or skyr and unflavored protein powder, with less oats and pineapple for fewer carbs. Chia and chopped almonds add fiber and crunch.
ABy asa
Servings
1
0.33 cup Rolled oats
0.75 cup Plain Greek yogurt or skyr
0.33 cup Unsweetened almond milk
1 tbsp Chia seeds
0.33 cup Canned pineapple chunks in juice, drained
1 tbsp Almonds, roughly chopped
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
1 pinch Salt
Calories
379 kcal
Protein
19g
Carbs
52g
Fat
11g
Fiber
10g
Sugar
23g
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Mix oats
1. In a jar or bowl, whisk together the unflavored protein powder, Greek yogurt or skyr and almond milk until smooth with no lumps. Stir in the rolled oats, chia seeds, vanilla extract, ground cinnamon and salt until evenly combined.
0.3 cup Rolled oats,
0.8 cup Plain Greek yogurt or skyr,
0.3 cup Unsweetened almond milk,
1 tbsp Chia seeds,
0.5 tsp Vanilla extract,
0.2 tsp Ground cinnamon,
1 pinch Salt
2. Pat the drained pineapple chunks dry with a paper towel, chop them into small pieces, and fold about two thirds of them into the oat mixture.
0.2 cup Canned pineapple chunks in juice, drained
Chill
3. Cover and refrigerate for at least 6 hours or overnight, until the oats are soft and the mixture is thick and creamy.
Finish and serve
4. Stir the oats well and loosen with a splash of almond milk if too thick. Top with the remaining pineapple and the chopped almonds just before eating so they stay crunchy.
0.3 cup Unsweetened almond milk,
0.1 cup Canned pineapple chunks in juice, drained,
1 tbsp Almonds, roughly chopped
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