With 26 grams of protein per serving, these Protein Overnight Oats have you covered when you’re in need of a quick, easy, and satisfying breakfast. Of course, we can’t forget the fact that they’re absolutely delish and highly customizable!
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5 Star Review
“I am eating this right now & LOVE IT! I knew when I licked the spoon last night that it was going to be a good one. So happy I made a double batch.”
— Amy —
Why You’ll Love This High Protein Overnight Oats Recipe
- Holy Protein, Batman! This protein oatmeal recipe is essentially classic overnight oats, with a few simple tweaks to make them extra high in protein—and, I must say, extra tasty too. Every serving packs a whopping 26 grams of protein in less than 300 calories. Ka-pow!
- Say Good-Bye to the Hangries. When I’m hungry, I morph into a grouchy, disgruntled bear. It is not pretty or pleasant for those around me. The protein in this overnight oats recipe will keep you fuller, and thus happier, for longer.
- Tastes Like a Sugar Cookie. I formulated these high protein overnight oats to taste like a sugar cookie. This means they’re delicious on their own and, just like a sugar cookie, a blank canvas for all kinds of toppings and add-ins.
- Ideal for Meal Prep. Because overnight oats can last in the refrigerator all week; if you make a big batch, you only need to remember to mix them up once (just like this my Yogurt Parfaits and Coconut Chia Pudding). I like to stir mine up on Sunday night, then for the entire week I never need to think twice about what I’m eating, no matter how busy my mornings become.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Plain Nonfat Greek Yogurt. Our first source of protein in this recipe.
- Unsweetened Vanilla Almond Milk. Or another plant or dairy milk you like or keep on hand.
- Vanilla Protein Powder. I use vanilla whey protein powder because I find the flavor to be ideal for these protein overnight oats.
- Old-Fashioned Rolled Oats. Make sure you use gluten-free certified oats to make this recipe gluten-free.
- Sweetener. I like to use coconut sugar, but any sweetener you like for oatmeal will work.
- Pure Vanilla Extract. To amp up the vanilla flavor.
- Pure Almond Extract. Almond extract is the little je ne sais quoi in a lot of sugar cookie recipes. Despite its name, it actually has a cherry-like aroma and flavor.
- Optional Toppings. Feel free to get creative! Nuts, nut butters, fresh fruit, citrus zest, and chocolate are all fab.
How to Make Protein Overnight Oats
- Whisk. Combine the yogurt, almond milk, and protein powder and whisk or shake until the powder is incorporated into the liquids.
- Finish. Stir in the remaining ingredients, minus the toppings. Cover and refrigerate the protein overnight oats. Stir before serving, add toppings, and ENJOY!
Serving Tip
Overnight oats are traditionally enjoyed chilled, but if you prefer your oats heated, you can warm them up in the microwave or on the stovetop over low heat before adding your desired toppings.
What to Serve with Protein Overnight Oats
- Fresh Fruit. I always like to round out my breakfast with a serving of fruit. (Or Fruit Salad if I have the time.)
- Granola. A crunchy topper for creamy overnight oats! Crock Pot Granola and Healthy Granola are two favorites.
- Applesauce. Make a breakfast parfait by layering high-protein overnight oats with Crockpot Applesauce.
Protein Overnight Oats
Prep: 5 minutes
Total: 8 hours 5 minutes
Servings: 1 serving (multiply as needed!)
Protein overnight oats are healthy and PACKED with 26 grams of protein. This delicious, high-protein breakfast will keep you full all morning.
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Ingredients
For the Protein Overnight Oats:
- ½ cup plain nonfat Greek yogurt
- ¼ cup unsweetened vanilla almond milk or milk of choice
- 2 tablespoons vanilla protein powder (1/2 scoop) (I used whey protein—you can also substitute an additional 1/4 cup rolled oats)
- ½ cup old-fashioned rolled oats gluten free if needed
- 2 teaspoons coconut sugar or substitute turbinado sugar, brown sugar, maple syrup, honey, or other sweetener of choice
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon pure almond extract optional
- Small pinch kosher salt
Optional Toppings:
- Sliced and toasted almonds or other nuts
- Peanut butter or nut butter of choice
- Fresh fruit blueberries, strawberries, and bananas are all delicious
- Orange zest or lemon zest
- Drizzle of dark chocolate
Instructions
- Briskly whisk the Greek yogurt, almond milk, and protein powder together in a mixing bowl or large measuring cup.
- Add the oats, coconut sugar, vanilla extract, almond extract, and salt. Whisk to completely combine.
- Cover with plastic wrap (or seal the lid of the jar) and refrigerate for 8 hours or up to 5 days.
- When ready to serve, stir once more, then transfer to a serving bowl. If the mixture is too thick for your liking, thin with a little extra almond milk. Sprinkle with any desired toppings and enjoy immediately.
Notes
- TO STORE: Refrigerate overnight oats for up to 5 days.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1(of 1)Calories: 299kcalCarbohydrates: 41gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 18mgSodium: 188mgFiber: 4gSugar: 12g
I’ve made these over and over again. Follow the recipe exactly and add the toppings of my choice (usually blueberries and a bit of granola!) I regularly share this recipe with my weight loss patients as well!
Can you heat this? I just can’t do cold oatmeal .
Excellent question, Shandra. Yes, if you don’t enjoy oatmeal cold you can certainly heat it up!
Hi Chris! I’ve never tried the recipe with steel-cut oats, but both the liquid needed and the texture would be different. A few recipes I saw online call for a 2:1 ratio of liquid to oats, which is a little more than called for here. Rolled oats would be the safest bet since that’s how I tested the recipe, but if you do give it a try with steel-cut, I’d love to know how it goes!
Jam would be a delicious topping, Susan. Great idea! I hope you enjoy the recipe!