Protein Overnight Oats

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!

Recipe Highlights

• 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.

Ingredients

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.

• banana
• oats
• unsweetened soy milk
• powdered peanut butter
• ground flax seeds
• hemp seeds
• vanilla extract
• salt

Recipe Steps

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

FAQs

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.

Protein Overnight Oats (No Protein Powder)

Amber Asakura

These protein overnight oats will hit you with 24 grams of vegan protein to keep you satisfied all morning. No chalky protein powder needed.

5 from 12 votes

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Cook ModePrevent your screen from going dark

Prep Time 5 mins

Refrigerating Time 4 hrs

Total Time 4 hrs 5 mins

Course Breakfast

Cuisine American

Diet gluten-free, oil-free, vegan

Makes 3 servings

Ingredients

 

.5x1x2x

• 1 (110 g) ripe banana, peeled
• 1 ½ cups (121 g) old fashioned rolled oats
• 1 ½ cups (360 g) unsweetened soy milk, see notes for substitutions
• ⅔ cup (60 g) powdered peanut butter, I like Naked PB
• 3 Tablespoons (21 g) ground flax seeds, can sub chia seeds
• 2 Tablespoons (20 g) hemp hearts
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Toppings (optional)

• ¼ cup (40 g) raspberries
• ½ Tablespoon (8 g) peanut butter
• ½ teaspoon cacao nibs

Instructions

 

• In a medium bowl, mash the banana until there are no large chunks. Add the oats, powdered peanut butter, flax, hemp seeds, vanilla, and salt and stir until combined.
• Add the soy milk and stir until no lumps or dry spots remain.
• Divide the mixture evenly between three jars. Cover and refrigerate at least 4 hours, but preferably overnight.
• The next morning, either heat up the oats before adding the optional toppings, or just add the toppings and enjoy the oatmeal cold. This can be eaten straight out of the jar if you have room to add the toppings, or served in a bowl if you need more room.

Notes

Notes: The soy milk contributes 3.5 grams of protein to each serving of oatmeal, so replacing it with another unsweetened high-protein plant milk like Ripple pea milk would be your best bet if you want to keep the protein content on the higher end. If you’re less concerned about protein, you can use another unsweetened non-dairy milk, like almond or oat milk.

Nutrition information is for one serving with toppings.

Nutrition

Calories: 408.7kcalCarbohydrates: 50.8gProtein: 24.2gFat: 14gSaturated Fat: 1.5gSodium: 253.6mgPotassium: 812.64mgFiber: 13.4gSugar: 8.5gVitamin A: 284.16IUVitamin C: 7.37mgCalcium: 212.2mgIron: 4.25mg

*Nutrition Disclaimer*

Nutrition information is an estimate. If you are concerned about the accuracy of nutrition information, I encourage you to weigh your ingredients and use a tracking app like Cronometer for more accurate nutritional data.

Keywords gluten free, high protein, oil free, overnight oats, peanut butter oatmeal, peanut butter powder, protein overnight oats, vegan

Tried this recipe?Leave a comment and rating to let me know what you think!