Description
A creamy and nutritious overnight oats recipe featuring rolled oats soaked in milk, Greek yogurt, and cream cheese, enriched with vanilla protein powder, chia seeds, and fresh strawberries. This make-ahead breakfast is naturally sweetened with honey or maple syrup, offering a delicious, protein-packed start to your day that requires no cooking.
Ingredients
Scale
Base Ingredients
- ½ cup rolled oats
- ½ cup milk (dairy or unsweetened almond milk)
- ½ cup Greek yogurt (plain or vanilla)
- 2 tbsp cream cheese, softened
- 1 scoop vanilla protein powder (halal-friendly)
- 1 tbsp chia seeds
- 1–2 tbsp honey or maple syrup (to taste)
- ¼ tsp vanilla extract
- Pinch of salt
Fruit
- ½ cup fresh strawberries, chopped
Instructions
- Mix Wet Ingredients: In a bowl or jar, whisk together milk, Greek yogurt, cream cheese, protein powder, honey, vanilla extract, and a pinch of salt until you achieve a smooth, creamy consistency with no lumps.
- Add Dry Ingredients: Stir in rolled oats and chia seeds until everything is fully combined, ensuring even distribution of the oats and chia seeds throughout the mixture.
- Fold in Strawberries: Gently fold in the chopped fresh strawberries to maintain their texture and incorporate a fresh fruity flavor into the oats.
- Refrigerate: Cover the bowl or jar and refrigerate for at least 4 hours or overnight to allow the oats and chia seeds to soak and the mixture to thicken into a creamy consistency.
- Stir before Serving: Before eating, give the mixture a good stir to evenly redistribute the ingredients for the best flavor and texture.
- Add Toppings: Customize your overnight oats by adding toppings such as extra fresh strawberries, crushed graham crackers, or an additional drizzle of honey to boost sweetness and crunch.
Notes
- You can substitute the cream cheese with Greek yogurt for a lighter version.
- Use dairy or plant-based milk according to dietary preferences.
- Adjust the sweetness with honey or maple syrup to your taste.
- For a thicker texture, increase chia seeds to 2 tablespoons.
- This recipe is ideal for meal prep and can be stored refrigerated up to 3 days.
