Blended Overnight Oats

4.50 from 2 votes

This blended overnight oats recipe has a smooth and creamy texture (like pudding!), is full of nutrients and sweet flavors, and takes 5 minutes to prep. Meal prep a big batch for the week and you have a healthy breakfast to start the day. I highly recommend adding protein powder for a high-protein and high-fiber breakfast to keep you full all morning.

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Prep Time5

Cook Time0

Chill Time4

Total Time4 5

Servings: jars

Author: Molly Thompson

INGREDIENTS

2 1/4 cups rolled oats certified gluten-free if needed
1/4 cup chia seeds
2 Tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 cups unsweetened almond milk
3 scoops vanilla protein powder optional but recommended
Toppings: peanut butter, almond butter, blueberries, bananas, chocolate chips, strawberries, nuts, or granola

INSTRUCTIONS

Add all of the ingredients to a high speed blender and blend until smooth.
2 1/4 cups rolled oats, 1/4 cup chia seeds, 2 Tablespoons maple syrup, 3 scoops vanilla protein powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 2 1/2 cups unsweetened almond milk
Transfer the blended oats to 4 individual mason jars and chill in the fridge for at least 4 hours, ideally overnight. Serve with fresh berries and nut butter.
Store extra overnight oats in the same airtight container for up to 5 days.

Notes

Thickness. Certain protein powders may affect the consistency of the overnight oats. Add a splash of milk to the oats after soaking overnight and mix or blend again if you want a thinner consistency.

Oats. Old-fashioned oats (not quick oats) are best here. I do not recommend steel cut oats as they're too hard and won't blend the same.

Brands. I used Paleo Valley vanilla protein powder and Bob's Red Mill gluten-free rolled oats.

More Protein. Swap some of the milk for Greek yogurt and use a high-protein milk like Fair Life Ultra Filtered whole milk.

Nutrition

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