Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (GF if needed)
- 1 scoop vanilla whey or plant-based protein powder
- 1 tablespoon chia seeds
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat Greek yogurt
- 1/2 medium apple, finely diced (Honeycrisp or Granny Smith work best)
- 1 teaspoon maple syrup or honey (optional)
- A pinch of sea salt
Instructions
- In a wide-mouth mason jar or a medium-sized bowl, add the rolled oats, protein powder, chia seeds, ground cinnamon, and a pinch of salt. Use a spoon or a small whisk to stir these together until the protein powder is evenly distributed throughout the oats. This prevents any clumps from forming when you add the liquid later.
- Pour the almond milk, Greek yogurt, and maple syrup into the jar with the dry mixture. Stir vigorously until the mixture is smooth and well-combined. Ensure that the protein powder is fully dissolved and that the chia seeds aren’t clumping at the bottom of the container.
- Gently fold the finely diced apples into the oat mixture. Reserve a few apple pieces to place on top if you want a more aesthetic presentation. The moisture from the apples will slightly infuse the oats with a fruity flavor as they sit overnight.
- Seal the jar with a tight-fitting lid or cover the bowl with plastic wrap. Place the oats in the refrigerator for at least 4 hours, though overnight (6-8 hours) is ideal for the best texture. The oats and chia seeds will soak up the liquid, creating a thick, pudding-like consistency.
- In the morning, give the oats a quick stir. If the mixture is too thick, add a splash of extra milk to loosen it up. Top with an extra sprinkle of cinnamon, a few crushed walnuts, or an extra drizzle of maple syrup before enjoying.
- Cook Time: 10 minutes