Overnight Oats are one of my favorite breakfasts to meal prep. When I make them I just know how good they are going to be and crave them up until the moment I eat them. They’re my favorite thing to eat after a good workout and keep me full all the way up until lunch, and that doesn’t happen often for me! I’ve compiled 5 of my favorite recipes so you can have a different flavor each day of the week! Trust me, you’ll want them everyday.
Peanut Butter Cashew Overnight Oats
- 3/4 cup rolled oats
- 1 tbsp ground flaxseed
- 1/4 cup cashews chopped
- 1 tbsp peanut butter
- 1 tsp honey
- 1 cup cashew milk
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Combine all ingredients in a mason jar and mix well. Cover with a lid and refrigerate overnight (or for at least 3 hours). When ready to eat, mix well and add more milk if necessary.
Blueberry Vanilla Overnight Oats
- 3/4 cup rolled oats
- 1 tbsp chia seeds
- 1/2 scoop vanilla protein
- 1/4 cup vanilla almond milk yogurt
- 1/4 cup blueberries
- 1 cup almond milk
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Combine all ingredients in a mason jar and mix well. Cover with a lid and refrigerate overnight (or for at least 3 hours). When ready to eat, mix well and add more milk if necessary.
Cranberry Overnight Oats
- 1/2 cup rolled oats
- 1 tbsp ground flaxseed
- 1 tbsp yogurt
- 2 tbsp dried cranberries
- 1 scoop collagen peptides
- 3/4 cup cashew milk
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Combine all ingredients in a mason jar and mix well. Cover with a lid and refrigerate overnight (or for at least 3 hours). When ready to eat, mix well and add more milk if necessary.
Banana Chia Overnight Oats
- 1/2 cup rolled oats
- 1 tbsp chia seeds
- 1 tsp cinnamon
- 2 tsp maple syrup
- 1/2 banana
- 3/4 cup almond milk
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Combine all ingredients in a mason jar and mix well. Cover with a lid and refrigerate overnight (or for at least 3 hours). When ready to eat, mix well and add more milk if necessary.
Oatmeal Raisin Cookie Overnight Oats
- 3/4 cup rolled oats
- 1 tbsp ground flaxseed
- 1 tbsp collagen peptides
- 1/4 cup raisins
- 1/4 cup walnuts chopped
- 1/2 tsp cinnamon
- 1 cup oat milk
- 2 tsp maple syrup
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Combine all ingredients in a mason jar and mix well. Cover with a lid and refrigerate overnight (or for at least 3 hours). When ready to eat, mix well and add more milk if necessary.
