Overnight oats are quickly becoming my favorite breakfast (well, not including waffles of course).
In my opinion, overnight oats are far superior to regular oatmeal. While a bowl of warm oatmeal is great, overnight oats are essentially fool-proof. Add whatever you want to flavor your oats, mix together, and refrigerate. That’s it! Every time I try to make protein oatmeal, the protein powder gets weird and gritty. But that is certainly not the case here.
For whatever reason, I’ve been in the mood for Samoa cookies lately. So, why not tackle that craving with some high-protein, ultra-filling, delicious overnight oats?
This recipe can satisfy one big appetite or 2 smaller ones. I separated it out into 2 servings, but in my case, I ate the whole thing! For me, a 600 calorie breakfast is very reasonable, but I know a lot of you out there prefer smaller breakfasts in the morning, so I split the recipe into 2 servings.
OK, I’ve talked enough. Onto the recipe!
- 80g (1 Cup) Oats
- 28g (1 Scoop) Vanilla Whey Protein (I used Bowmar Nutrition)
- 10g Brown Sugar Substitute (I used Swerve)
- 14g (1 Tbsp) Light Butter
- 1 tbsp Sugar-Free Maple Syrup
- 60g Plain Nonfat Greek Yogurt
- 10g Unsweetened Shredded Coconut
- 15g Chocolate Chips
- 1 dash Cinnamon
- 3/4 cup Unsweetened Almond Milk
Optional Toppings (Not Included in Macros)
- 1 Samoa Cookie
- Melted Caramel Baking Chips
- Melted Chocolate
- First we’re going to make a very quick caramel sauce. In a microwave-safe bowl, add your light butter and maple syrup and microwave for 30 seconds.
- While hot, whisk in the brown sugar and roughly 7g (1/4 scoop) of the protein powder. Place in the fridge to help cool.
- In a separate bowl, measure out your oats. Mix in the remaining protein powder (21g), a dash of cinnamon, and 5g shredded coconut. Once everything is mixed together, add in the greek yogurt. It’s going to be extremely thick, so we’ll thin it out with almond milk. If you prefer your oats to be super thick, 1/2 cup will work, but I don’t recommend less than that. If you want a little more volume (and still very thick oats) use 3/4 cup instead.
- Take your caramel sauce out of the fridge and stir it into your oats. Finally, add your chocolate chips and mix those in.
- Toast your remaining shredded coconut (5g- but you can certainly use more). Set the oven to broil and put the shredded coconut on a baking sheet on the top shelf of your oven. Monitor closely, but they should be toasted within a few minutes.
- Pour the oats into a mason jar (or 2 small jars if you want to separate the servings), or keep them in your bowl. Top with the toasted coconut. Refrigerate overnight, or for at least 2 hours (the longer they sit, the more they thicken). Remove from fridge and enjoy as-is, or add the optional toppings for the perfect presentation!
Nutrition InformationYield 2 Serving Size 1/2 of Recipe
Amount Per Serving Calories 315Total Fat 11gCarbohydrates 35.5gFiber 7gSugar 3gProtein 20g
- I really don’t like plain Greek Yogurt, but in this case, you can’t taste it at all. Promise. The yogurt helps thicken the oats and provide extra protein, but if you’re like me and don’t love the flavor, don’t sweat it in this case.
- I prefer making a caramel sauce to stir in, but if you do not have the time (or ingredients) to do that, you can omit the butter and just stir in the ingredients as they are. It won’t be exactly the same, but it should still work!
- You can get creative with the mix-ins or toppings. Instead of chocolate chips, use some caramel baking chips or half of each. Feeling dangerous? Chop up some Samoa cookies and mix them right in!
- Any type or flavor of protein will technically work here. I recommend the Dulce De Leche for the caramel flavor (because what’s a Samoa without caramel) but you can get away with another powder if necessary.
want early access to future recipes?
Join The Stack Pack below to get my recipes a day before they’re released, along with other special announcements and exclusive giveaways!