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A super easy, plant-powered vegan and gluten-free breakfast made with rolled oats, chia seeds, protein powder, almond milk, and natural sweeteners. High in protein and fiber, perfect for busy mornings or post-workout refueling, prepared ahead and customizable with various toppings.

Ingredients

Scale
  • 1 ½ cups old-fashioned rolled oats (not steel-cut)
  • 2 tablespoons chia seeds (black or white)
  • 2 scoops vanilla plant-based protein powder (Macro Mike Vanilla; ~40g per scoop)
  • 2 cups unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. In a large mixing bowl, combine old-fashioned rolled oats, chia seeds, protein powder, and ground cinnamon. Stir well to mix evenly.
  2. Add almond milk, maple syrup, and vanilla extract to the dry ingredients and stir thoroughly to avoid dry pockets.
  3. Transfer the mixture into jars or an airtight container and seal tightly.
  4. Refrigerate the mixture for at least 6–8 hours or overnight to allow oats and chia seeds to absorb liquid and thicken.
  5. About 1 hour after placing in the fridge, give the oats a quick stir to prevent chia seeds from sinking and clumping, then reseal and continue chilling.
  6. In the morning, stir the oats again; if the texture is too thick or dry, add a splash of almond milk to loosen it.
  7. Before serving, top with optional ingredients like peanut butter, dairy-free yogurt, fresh or frozen berries, nuts, seeds, or other preferred toppings.

Notes

Steel-cut oats are not recommended; stick to old-fashioned or quick oats for best texture., For nut-free option, replace almond milk with oat or soy milk and use a nut-free protein powder such as pea protein., Certified gluten-free oats should be used to ensure the recipe is gluten-free., Protein powder affects texture; adding too much can make oats gummy or dry, so adjust liquid accordingly., Add crunchy toppings just before serving to keep texture crisp., Recipe can be stored in airtight containers in the fridge for 4-5 days; stir in milk before eating if thickened., Overnight oats freeze well for up to one month; thaw overnight in fridge and stir with added milk if needed., If warming, do so gently in short bursts, stirring in between and adding plant milk for creaminess.

Nutrition

Find it online: https://theproteincook.com/overnight-oats-with-protein-powder/