Overnight Protein Oats with Berries

Overnight oats became an American meal-prep favorite for softening grains while you sleep, no stove required. This version whisks whey protein and tangy Greek yogurt into rolled oats, then folds in bright mixed berries for a ready breakfast.

Serves 4 · 10 min prep

Estimate for one serving

• 340 cal
• 28g protein
• 42g carbs
• 8g fat

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 scoops (about 60 g) vanilla or unflavored whey protein powder
• 1 cup plain nonfat Greek yogurt
• 1 3/4 cups unsweetened almond milk
• 2 tablespoons chia seeds
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries)
• 1 pinch of salt
• 1/4 cup for topping sliced almonds

Instructions

1. 1In a large mixing bowl, whisk together the rolled oats, protein powder, chia seeds, cinnamon, and salt until evenly combined and no protein clumps remain.
2. 2Add the Greek yogurt, almond milk, honey, and vanilla extract. Stir vigorously until the mixture is smooth, creamy, and fully hydrated.
3. 3Fold in half of the mixed berries so some fruit is distributed throughout the oats.
4. 4Divide the mixture evenly among four 12-ounce jars or meal-prep containers. Top each portion with the remaining berries.
5. 5Seal the jars and refrigerate for at least 6 hours or overnight so the oats soften and the chia gels.
6. 6In the morning, give each jar a quick stir. If the oats seem too thick, loosen with a splash of extra almond milk.
7. 7Just before eating, sprinkle sliced almonds over the top for crunch. Enjoy cold straight from the jar or warm gently in the microwave for 60 to 90 seconds if preferred.
8. 8These keep well in the fridge for up to 4 days, making them ideal for grab-and-go weekday breakfasts.