“Sugar Cookie” Vanilla Protein Overnight Oats
Quick & Easy Breakfast
Whether you have 5 or 30 minutes in the morning, overnight oats make a delicious breakfast option, packing lots of protein, fresh fruit flavor, and nutrients to help get you going. Start your day on the right foot with these delicious vanilla protein overnight oats.
Rather than rush to make a lavish breakfast in the morning, spoil yourself by taking time the night before to prep your overnight oats. All you need to do is combine the base ingredients and prep your toppings separately, which will be added in the morning once the oats have had time to thicken.
Overnight Oats Toppings
The toppings on these oats are entirely up to you. I like to add fresh strawberries, blueberries, and raspberries to my bowl in the morning. This recipe makes the oats taste like a vanilla cookie, so sweet, fruity toppings always work well. You can also choose to add nut butter, coconut shreds, or salted nuts for a more savory twist.
“Sugar Cookie” Vanilla Protein Overnight Oats
Recipe Author: Nicole Riggs
Kick off your mornings with sweet, vanilla overnight oats, packed with tons of vegan protein. This nutritious breakfast tastes like dessert, and will leave you feeling satiated and energized throughout the day. Enjoy with fresh berries and nut butter!
Ingredients
1/2 cup old fashioned oats
1/2 cup vanilla cashew yogurt
1 tbsp ground flax seeds
1/3 cup plant milk
1 tsp brown sugar
3 tbsp vanilla protein powder*
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch salt
Toppings
sliced strawberries
blueberries
raspberries
nut butter almond, peanut
almonds optional
Instructions
Combine all of the base ingredients in an air tight container and refrigerate overnight, or at least 4 hours
Once the oats have firmed up, add your desired toppings. Fresh fruit like strawberries, blueberries, and raspberries, and a drizzle of almond butter
Notes
*Kos Vanilla Shake has been my recent favorite to use in this recipe, but feel free to use any kind of vanilla plant-based protein powder. Alternatively, sub for oat flour.