These protein overnight oats will hit you with 24 grams of protein to keep you satisfied all morning. No chalky protein powder needed.
Now that I've added strength training to my daily routine, I'm doing what I can to get a little more protein in me so I can build some beautiful muscles.
(Mostly hoping for glute gainz, tbh. Please send juicy booty vibes! 🍑)
Overnight oats are one of my favorite meals and I'm not ashamed to admit I usually eat them for dinner at least once a week. My usual base recipe (like the one I used in these overnight oats with mango) has a decent amount of protein from the oats, hemp seeds, flax, and soy milk. I wanted to take it up a notch, though, and protein powder is... not my favorite thing. It's super processed, usually overly sweetened with stevia to try to cover up all the weird protein flavors, and, well, hella expensive.
I thought about adding nut butter, but I'm not trying to make an 800 calorie, high fat bowl of oatmeal, even though peanut butter is one of my true loves.
Oh, what's that? Peanut butter has a skinny, delicious friend? Oh yeah! Powdered peanut butter to the rescue!
Let's talk about the recipe!
- This protein overnight oats recipe is egg-free and dairy-free, and it's also made without protein powder, added sugar, wheat, gluten, or oil.
- Old fashioned rolled oats make it whole grain. One serving gives you an awesome 13 grams of fiber. You're gonna be a poopin' champ!
- You'll get 24 grams of protein per serving, thanks to the soy milk, oats, hemp seeds, ground flax, and our new bff, powdered peanut butter.
The full recipe is in the recipe card at the end of this post, but here's a quick look at the ingredients you'll need to make protein overnight oats.
- unsweetened soy milk
- powdered peanut butter
- ground flax seeds
- hemp seeds
- vanilla extract
First, peel your banana and mash it up in a large bowl.
Add the oats, powdered peanut butter, flax, hemp seeds, vanilla, and salt and stir it up.
Add the soy milk and give it a good stir.
Divide the mixture between three jars and pop them in the fridge for at least 4 hours, but preferably overnight.
The next morning, add your toppings and dig in!
Substitutions and Variations
Feel free to play around with different plant milks and toppings.
- Soy milk - some of the protein comes from soy milk, so if you need to use a substitution, use something high-protein like Ripple pea milk
- Raspberries - use blueberries, blackberries, or pitted cherries instead
- Added flavor - Unsweetened vanilla soy milk would also be good here
Old fashioned rolled oats are my favorite choice for overnight oats. They end up nice and creamy after soaking up the liquid overnight. Quick-cooking oats will absorb too much liquid and end up mushy. Steel-cut oats won't absorb the liquid very well without being cooked. Stick to old fashioned oats!
Can I eat overnight oats cold?
Overnight oats are delicious eaten cold and I love eating them straight out of the fridge when it's warm outside. If you prefer warm oats, make sure you're using a microwave-safe container and warm them in the microwave for a couple minutes, stirring every 30 seconds until they're heated to your liking. Add the toppings after heating the oats up.
Can I make overnight oats for meal prep?
Overnight oats are a great make-ahead breakfast. They will stay good in the fridge for up to 5 days. I recommend storing them without any toppings and adding the fruit just before you eat.
If you like peanut butter and oats, you might also like these peanut buttery oat and hemp seed cookies.
Did you make this recipe? Please let me know how it turned out! Leave a rating and comment below, and share a picture on Instagram so I can drool over it.