Vanilla Cream Protein Overnight Oats

There's no better way to start the day than with these Vanilla Cream Protein Overnight Oats! Made with plant-based vanilla protein powder, oats, chia seeds, agave (or maple) syrup, and almond milk, these high-protein oats are creamy and delicious. Make these vegan, gluten-free oats in 5 minutes or less!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings Servings

Calories 417kcal

Author Christine McMichael

Ingredients

1 cup rolled oats
1/3 cup plant-based vanilla protein powder
1/4 cup chia seeds
2 Tbsp agave syrup or maple syrup
1 1/2 cups almond milk
1/4 tsp salt optional

Instructions

Divide and place the ingredients into two mason jars.
Mix the ingredients together in each mason jar.
Cover with an airtight lid and store in the refrigerator overnight.
Enjoy in the morning!

Notes

Adjusting the consistency:

Too Thin - If the overnight oats seem to thin or watery, add a little bit more protein powder to thicken.
Too Thick - If the oats are too thin and dense, add more milk (2 Tbsp at a time) until you reach the desired thickness.

Overnight oats can last for up to 2 days in the refrigerator! They can also be frozen for up to 3 months. To freeze, simply mix the ingredients together and place in a freezer-safe, airtight container. When ready to eat, thaw the overnight oats in the refrigerator the night before!

Nutrition