Cookie Dough Overnight Oats
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 110 g Oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 2 tablespoons Protein powder (vanilla)
- 0.5 tsp Cinnamon
- 2 tablespoons Chia seeds
- 2 tablespoons Dark chocolate chips
- 1 tsp Vanilla extract
- 2 tablespoons Maple syrup
- 2 tablespoons Almond butter
- 250 ml Milk
- 2 tablespoons 0% fat Greek yogurt
Method
- In a large mixing bowl, add 110 g Oats, 2 tbsp Protein powder, 2 tbsp Chia seeds, 0.5 tsp Cinnamon and 2 tbsp Dark chocolate chips.
- Add 250 ml Milk, 1 tsp Vanilla extract, 2 tbsp Maple syrup, 2 tbsp Almond butter and 2 tbsp 0% Fat Free Greek yogurt.
- Mix everything together.
- Divide the mixture between two jars or glasses. Refrigerate for at least 4 hours, but preferably overnight.