Go Back
–+ servings
Blended Overnight Oats

Creamy Blended Overnight Oats for a Quick, Protein-Packed Breakfast

Discover how to make Blended Overnight Oats, a quick breakfast that packs 20 grams of protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Refrigeration Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Rolled Oats Use old-fashioned rolled oats for best results.
  • 1 cup Almond Milk Feel free to substitute with any plant-based milk.
  • ½ cup Greek Yogurt For a vegan option, substitute with plant-based yogurt.
  • 2 tablespoons Maple Syrup Adjust based on desired sweetness.
  • 1 scoop Vanilla Protein Powder Optional, can be replaced with almond flour or extra oats.
Optional Add-ins
  • ¼ cup Mini Dark Chocolate Chips Optional treat, can substitute with fresh fruit or nuts.
  • 2 tablespoons Creamy Peanut Butter Switch to almond butter or sunflower butter if nut-free.

Equipment

  • blender
  • Mason jars or airtight containers

Method
 

Preparation Steps
  1. In a blender, add rolled oats, almond milk, Greek yogurt, maple syrup, and vanilla protein powder. Blend on medium speed for about 30 seconds until smooth.
  2. Stop the blender and check the consistency. If too thick, add a splash of almond milk and blend again.
  3. Pour the blended mixture into mason jars or airtight containers, filling each about ¾ full.
  4. Add optional toppings like mini dark chocolate chips or peanut butter before sealing the jars.
  5. Seal tightly and refrigerate for at least 4 hours or overnight.
  6. In the morning, stir before serving, adding a splash of almond milk if necessary.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 150mgPotassium: 350mgFiber: 6gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 5 days or frozen for up to 3 months. Top with fruits or nuts just before serving.

Tried this recipe?

Let us know how it was!