High Protein Overnight Oats
These High Protein Overnight Oats are your new meal prep secret weapon for busy mornings. Mix everything the night before, refrigerate, and bake in the morning. No fuss and no complicated steps. Each square delivers over 22 grams of protein thanks to Greek yogurt, liquid egg whites, vanilla protein powder and sweetened naturally with Wild Montana Foods vanilla bean paste and maple syrup. Additonally, the cream cheese icing makes these fell completely indulgent: no-one needs to know how good they are for you. Cut into squares and enjoy all week.
Ingredients in High Protein Overnight Oats
- oats
- liquid egg whites
- vanilla protein powder (we like plant based)
- plain Greek yogurt
- milk of choice- we used protein Soy milk by Silk
- low fat cream cheese
- vanilla maple syrup
- vanilla bean paste (or extract)
- salt
- cinnamon, nutmeg
- baking powder
- chopped apples or walnuts/pecans
Equipment needed for this recipe
- 8 x8 inch baking pan
- parchment paper
- mixing bowl
- hand held mixer or whisk
- measuring spoons and cups
- plastic wrap
Other delicious recipes using oats you might like to try:
Common Questions about High Protein Overnight Oats
Absolutely, any milk works great with this recipe: dairy, oat, almond. Silk Brand soy milk adds even more protein, which is why we prefer it here.
Ideally, a minimum of four hours is needed for the oats to fully absorb the liquids. Overnight is ideal. Additionally, It takes just minutes to whip up the recipe- do this right before bed.
Yes, but your protein count per serving will drop. Add in an extra half cup of oats or leave it out entirely.
Yes, use one teaspoon of extract in place of vanilla bean paste in both the oats and the icing.
Store in an airtight container for up to five days in the fridge. Reheat in the microwave for 30 seconds. Keep in mind, do not ice the squares if you do not intend to eat the entire recipe at once. Store the icing in an airtight jar in the fridge as well.
More FAQ’s about this overnight oats recipe
Yes. Freeze before adding the icing, wrap individually, for up to three months. Thaw overnight in the fridge and ice before serving.
No, pancake syrup is merely artificial colors and high fructose corn syrup. Use agave or honey if you do not have pure maple syrup.
We love Honey Crisp or Granny Smith
Yes, use a dairy-free cream cheese for the icing and coconut yogurt in place of the Greek yogurt. Use a powdered egg substitute and add 1/3 cup of water to make this vegan.
Substitutions and Variations for High Protein Overnight Oats
- FRUIT: blueberries, pears, raisins or dried cranberries
- NUTS: walnuts, pecans or sliced almonds ( add in 1/2 cup)
- SPICE: Add cardamom or pumpkin pie space in the fall
- SYRUP: swap vanilla maple syrup for honey or agave
- DAIRY-FREE/VEGAN: coconut yogurt, dairy-free cream cheese, egg substitute (add water to liquify)
Pro-Tips for Perfect Baked Oats
High Protein Overnight Oats
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened soy milk, with protein see notes about substitutes
- ½ cup plain Greek yogurt
- ½ cup liquid egg whites
- 1 scoop vanilla protein powder
- 1 TBSP vanilla maple syrup We love Wild Montana Foods
- 1 tsp vanilla bean paste or extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ground nutmeg, optional
- 1 cup chopped apples
For the Icing
- 4 TBSP 1/3 fat cream cheese
- 5 TBSP unsweetened soy milk with protein added
- 1 TBSP vanilla maple syrup plain maple syrup is fine- do not use pancake syrup
- 1 tsp vanilla bean paste or extract
Instructions
- In a large mixing bowl, combine milk, Greek yogurt, egg whites, vanilla maple syrup and vanilla bean paste.
- Stir in the oats, protein powder, baking powder, salt, cinnamon, nutmeg
- Fold in the apples. Cover and chill overnight or at least 4 hours
- Preheat oven to 350 degrees F.
- Grease or line an 8 x 8 inch baking pan with parchment paper. Pour in the oat mixture. Bake at 350 degrees for 35-45 minutes until golden brown and set.
- Make the icing while the oats bake. Combine cream cheese, milk, maple syrup and vanilla to a bowl and whisk until smooth. I used a hand held mixer for faster work and a smoother texture. Set aside until oats are baked.
- Remove the baked oats from oven and let cool on a wire rack. Let cool 10-15 minutes.
- Cover with icing. Cut into squares. Serve warm or wrap and save for later.
- This recipe can be doubled for more servings.
Notes
Nutrition
