Cookie Dough Protein Overnight Oats
Swirled with nut butter and high in protein these cookie dough overnight oats make for the tastiest snack or meal prep breakfast!
Servings 2
Calories 245kcal
Equipment
- small mason jars
Ingredients
- ¼ cup gluten-free oats
- ¼ cup vegan protein powder
- ½ cup hemp milk
- 1 tbs almond hazelnut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 tbs chia seeds
- ⅛ cup mini chocolate chips
Instructions
- In a medium bowl, mix together the dry ingredients (except chocolate chips).
- One by one add in the wet ingredients.
- Whisk until smooth and no clumps from the nut butter remain.
- Stir in the chocolate chips
- Portion into two mason jars making sure that there is even liquid in both
- Tighten the lid on the jar and let sit for four hours or overnight.
Video
Notes
- The protein powder you choose will make a difference to the texture and the flavor. Since the protein overnight oats recipe does not contain an additional sweetener, if your protein powder is not flavored nicely, the oats won’t be either. Read the blog post to help choose the best protein powder for the recipe
- If your protein powder is pea protein based (especially if it's fermented) you'll need to add more liquid to the recipe so it's not excessively thick.
- Beef protein: I've recently made the switch to beef protein powder for health reasons. You can use it in this overnight oats cookie dough, too. Paleo Pro protein is a cleaner protein and can be used exactly as the recipe is written. Equip Protein is utterly, deliciously sweet but will create a stickier texture, and you'll want to stir the oats again after an hour or so.
- Store the overnight oats in the fridge for up tp 4 days.
Nutrition
Calories: 245kcal | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 470mg | Potassium: 151mg | Fiber: 5g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 4mg