protein-rich cookies & cream overnight oats
I’m an enigma amongst my peers when it comes to my strikingly early morning habits – how I can get up at 3 am, smash a workout, eat breakfast & slurp coffee, and plow into work ready to serve the people. I’ll admit, not all days are spick and span and sometimes I exhaust myself before I’ve even scrape my to-do list, but what helps is a little food foresight and preparing a hearty meal the night before so I’m not shuffling around dropping jars before the sun cracks.
…Or, running the blender, which is obnoxious to my sleeping compradre, I’d imagine. That said, my power hour sessions are indeed just that – powerful. I usually either strength train or hit some bike intervals and those types of workouts warrant an extra hit of muscle-building and recovery-instigating protein. This creamy concoction contains three ingredients to fulfill that requirement. First off, protein powder, the most obvious. The key is to use a vanilla or cookies and cream flavored scoop for the most genuine Oreoesque flavor. My choice is Plant Fusion Cookies & Cream. Second, Greek yogurt. Plain is best to reduce sugar and I typically buy nonfat, and Greek is best to make sure you’re infusing less sugar into your bowl. Third, old fashioned rolled oats. Bonus that soaking oats helps our bodies digest them more efficiently, lessening any tummy distress and allowing better absorption of nutrients. Add all of the components together and you’re looking at about 30 grams of plant-based protein (or mixed, if you’re using whey or another animal source) in one serving of delicious. Good deal!
Ingredients
- 1 cup old fashioned oats
- 1/2 cup plain Greek yogurt
- 1 banana, mashed
- 1 scoop vanilla or cookies and cream protein of choice
- 2-4 tbsp milk of choice
- toppings: berries, nuts, nut butter, honey (optional)
Instructions
- In a bowl or directly in a plastic or glass storage container, combine all ingredients except the toppings and stir thoroughly until incorporated. I find that I like adding a bit of almond milk in my mix to create a creamier texture, and for me this requires about 2 tablespoons to achieve. You can use up to 1/4 cup (4 tablespoons) as desired, or add none at all, if you wish.
- Cover and place in the fridge for at least 6 hours, but preferably closer to 12. When ready to serve, remove, divide into two portions (or leave as one, as I'd do) and top with any choice goodies. I usually do blueberries, peanut or almond butter, and a drizzle of clover honey.
