High-protein overnight oats
Creamy overnight oats boosted with Greek yoghurt and vanilla whey protein — ready after an overnight chill. High-protein, quick breakfast, portable.
This is your go-to high-protein breakfast when mornings are chaos. Oats meet Greek yoghurt and a scoop of vanilla whey for a hefty protein hit that keeps you full. Make a batch the night before and grab a jar on your way out — portable, filling and properly tasty. It’s simple, quick and scales up for batch prep without drama.
Ingredients
- 120 g rolled oats
- 400 ml skimmed milk
- 200 g 0% Greek yoghurt
- 40 g vanilla whey protein powder
- 20 g chia seeds
- 20 g runny honey
- 150 g mixed berries
- 30 g flaked almonds
Equipment
- mason jar or lidded jar (500 ml)
- measuring scales
Instructions
In a medium bowl (or directly in two 500 ml lidded jars) combine rolled oats, chia seeds and vanilla whey protein powder. Give the dry mix a quick whisk to break up any lumps.
In a jug whisk together skimmed milk, 0% Greek yoghurt and runny honey until completely smooth and the honey has dissolved (about 30–45 seconds).
Pour the wet mixture over the dry mix and stir thoroughly so no pockets of powder remain. Scrape the bottom of the bowl or jar so the oats are fully hydrated.
Divide the mixture between two 500 ml lidded jars or containers, seal and refrigerate for at least 8 hours or overnight.
Before eating, give each jar a good stir, then top with mixed berries and flaked almonds. Drizzle a little extra runny honey if you like it sweeter.
Tips
- If using plant-based or thicker protein powders (pea/soy), pre-mix the powder with a little milk to avoid clumps before combining with the rest of the liquid.
- Make ahead for the week: double or triple quantities and keep jars sealed in the fridge for up to 3 days; add crunchy toppings just before eating to retain texture.
- Adjust texture: for looser oats add 30–60 ml more milk before refrigerating; for thicker overnight oats increase chia by 5–10 g.
- To toast the flaked almonds, dry-toast in a small frying pan for 2–3 minutes over medium heat until fragrant — watch them closely as they burn quickly.
- If you want to reduce sugar, omit the runny honey and swap mixed berries for a few slices of banana or a sprinkle of cinnamon to add sweetness without extra sugar.
Substitutions
skimmed milk → unsweetened soya milk, same quantity
Stays closevanilla whey protein powder → vanilla pea protein powder, same quantity
Noticeably differentrunny honey → maple syrup, same quantity
Stays closeflaked almonds → chopped walnuts or pecans, same quantity
Stays close
Nutrition
Per serving · estimated
- 624
- Calories
- 46 g
- Protein
- 74 g
- Carbs
- 16 g
- Fat
- 15 g
- Fibre
- 23 g
- Sugar
- 300 mg
- Sodium
FAQ
How long will these overnight oats keep in the fridge?
Stored in sealed jars they keep well for up to 3 days. Add fresh fruit and nuts just before eating for the best texture.
Can I make this recipe vegan?
Make it vegan by using a plant-based protein powder (pea/soy), unsweetened soya milk and a dairy-free yoghurt. Texture and flavour will be a bit different.
Can I use instant oats or porridge oats instead?
Rolled oats give the best texture. Instant oats will become very soft and porridge-like; you may need less liquid.
My protein powder keeps clumping. How do I avoid that?
Whisk the powder with a small amount of milk first into a smooth slurry, then add the rest of the liquid and yoghurt before mixing with the oats.
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