Who says you can’t eat cookie dough for breakfast?
With 30 grams of filling protein, this breakfast will keep you full until lunch rolls around, and it tastes like peanut butter oatmeal cookie dough?!?! Yes, please.
If you have not tried overnight oats – you do not know what you are missing. I have had several people turn up their noses when I talk about overnight oats. The question is always the same… ‘you mean you eat them cold? I could not deal with that texture.’ Well, have you ever had oatmeal cookie dough? It’s cold (and wonderful). Anyway, do not knock this recipe until you try it.
The recipe below includes ‘my’ version of these oats, but you can make changes to suit your tastes. Prefer a sweeter breakfast? Add honey or sweetener. Don’t have powdered peanut butter? Use regular peanut butter. What the heck is CarbMaster Milk? Use almond, skim, 2%, whatever floats your oats (get it??). You can also add berries or nuts right before you eat it. Do not omit the chia seeds – these are important for the oats to thicken.
This is what your oats will look like after mixing and before refrigeration.
- Serves: 1
- Serving size: 1
- Calories: 301
- Fat: 5
- Saturated fat: 1
- Carbohydrates: 34
- Sugar: 4
- Sodium: 95
- Fiber: 7
- Protein: 30
- Cholesterol: 3
- ½ C Quick Oats
- ½ C Milk or milk substitute (I used a high protein 'milk' made by Kroger called CarbMaster Vanilla)
- 1 tsp chia seeds
- 1 tbsp powdered peanut butter
- ½ serving of vanilla protein powder (I used BPI vanilla cookie)
- Combine all ingredients in a bowl, mason jar, etc.
- Refrigerate overnight
- Stir before eating and add a splash of milk if necessary
- Feel free to top with fruit, nuts, berries, etc