Description
This Gluten-Free High-Protein Overnight Oats recipe offers a nutritious and convenient breakfast option that combines gluten-free rolled oats with protein powder, chia seeds, almond milk, and Greek yogurt. Sweetened lightly with maple syrup and topped with fresh berries and nut butter, it’s a wholesome and satisfying start to your day that requires zero cooking.
Ingredients
Scale
Base Ingredients
- 1/2 cup gluten-free rolled oats
- 1 tablespoon chia seeds
- 1/2 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1/4 cup Greek yogurt (or plant-based protein yogurt)
- 1 teaspoon maple syrup (optional)
Toppings
- 1 tablespoon nut butter (peanut, almond, etc.)
- 1/4 cup fresh strawberries or berries of choice
- Optional cinnamon, flax seeds, or hemp hearts
Instructions
- Select Container: Choose a jar or airtight container that holds at least 8 oz to ensure there’s enough space for all ingredients and proper soaking.
- Combine Ingredients: Add the gluten-free rolled oats, chia seeds, vanilla protein powder, unsweetened almond milk, Greek yogurt, and optional maple syrup into the container.
- Mix Thoroughly: Stir all ingredients together until well combined, making sure the protein powder and chia seeds are evenly distributed.
- Refrigerate: Seal the container tightly and refrigerate for at least 4 hours or preferably overnight to allow the oats and chia seeds to soak and soften.
- Add Toppings: In the morning, stir the soaked oats, then top with your choice of nut butter, fresh berries, and any additional toppings like cinnamon, flax seeds, or hemp hearts.
- Serve and Enjoy: Enjoy directly from the jar for convenience or transfer to a bowl if preferred.
Notes
- This recipe is easily customizable – swap berries for any fresh or frozen fruit.
- Use plant-based protein yogurt to keep it vegan-friendly.
- Maple syrup is optional depending on your sweetness preference.
- For thicker oats, reduce almond milk slightly or increase soaking time.
- This meal is suitable for a quick grab-and-go breakfast.
