About this Recipe

By: Kevin Clayton

Overnight oats are such a great meal prep item to introduce into your meal rotation. Packed with protein, fiber, and low glycemic whole grain oats, this meal is easy on the body and can fuel you for hours. I love to make a handful of these to use as a quick breakfast or snack throughout the week. They only take a few minutes of prep to make, and keep in the fridge for up to a week!

Rolled Oats are an extremely healthy gluten- free whole grain. Rolled Oats provide low glycemic index energy (under level 55), that can aide in weight loss, lower blood sugar levels, and even reduced risk of heart disease. With an abundant source of antioxidants, minerals and essential vitamins, there is no reason not to include these as a staple in your diet.

As a very versatile meal, there are both non-dairy and dairy options that can be used in this recipe. Feel free to experiment with various milk and non-dairy alternatives. I personally have found that unsweetened non-dairy works best for overnight oats. Unsweetened almond milk is my favorite for this recipe.

Instant (quick) oats vs steel cut oats vs old-fashioned rolled oats. Rolled oats work best in this recipe because they are able to soak up more of the flavor over night. Steel cut oats will work, but be prepared for a mushier, more dense texture than Rolled oats. Instant / quick oats can be used in a pinch, but produce the worst flavor profile, texture and nutritional benefits overall.

Ingredients

Combine oats, peanut butter powder, chocolate protein powder, cocoa nibs, chia seeds and salt in a mason jar. Pour in half cup of dairy or non dairy milk. Shake well, and return to fridge for at least 24 hours. Mix in 1 tablespoon of jam when ready to serve.