High-Protein Gingerbread Overnight Oats
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: High-Protein, Vegetarian, Gluten-Free option, Vegan option
Ingredients
Scale
- 1/2 cup rolled oats (old fashioned)
- 1 scoop (approx. 30g) vanilla or unflavored whey or plant-based protein powder
- 1 tablespoon chia seeds
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat Greek yogurt
- 1 teaspoon blackstrap molasses
- 1 teaspoon maple syrup or honey (optional for extra sweetness)
Instructions
- In a mason jar or a medium-sized bowl, add the rolled oats, protein powder, chia seeds, ginger, cinnamon, and cloves. Stir the dry ingredients together until the spices and protein powder are evenly distributed through the oats.
- Pour in the almond milk and add the Greek yogurt, molasses, and maple syrup. The molasses is thick, so make sure it doesn’t just sit at the bottom of the container.
- Use a spoon to stir all the ingredients together vigorously. Ensure that the protein powder is fully incorporated and there are no dry clumps of powder or oats hiding at the bottom of the jar.
- Seal the jar with a lid or cover the bowl with plastic wrap. Place it in the refrigerator for at least 4 hours, though letting it sit overnight is best for the oats to absorb the liquid and reach a creamy consistency.
- In the morning, remove the lid and give the oats one final stir. If the mixture is too thick for your liking, splash in a little extra milk until you reach your desired consistency.