Erin’s Recipe Rundown
Taste/Texture: Thick and creamy with a hint of cinnamon and vanilla. I love using cashew milk for creaminess!
Ease: You can prep 4 breakfasts in under 10 minutes!
Top Tips: I’ve found it works best to blend the milk and protein powder first to avoid lumpy powder.
Would I make these again? Definitely! I’ve been making these on repeat. It can be hard to find dairy-free breakfasts that are high in protein. This one packs 30 grams of protein and 18 grams or fiber. They’re great to grab and go!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these overnight protein chia oats. Jump to the recipe card below for the exact measurements.
- Oats: To boost the protein level and add fiber to this gluten-free breakfast, I like to use Bob’s Red Mill Gluten-Free Protein Oats.
- Protein powder: My favorite protein powder is Orgain Vegan Vanilla. It’s gluten-free and offers great flavor!
- Milk: The oats and chia need milk to hydrate overnight. Use any milk you like! I prefer Elmhurst cashew milk as it doesn’t include any added gums or stabilizers that can impact the texture of the overnight oats.
- Chia seeds: The chia seeds are another source of fiber and protein, plus they thicken the overnight oats for a perfectly creamy consistency.
- Toppings: This breakfast is great with all kinds of fresh fruit! My favorites are fresh peaches or strawberries with a drizzle of honey.
How to Make Overnight Protein Chia Oats
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Start by blending the cashew milk and protein powder until smooth — it’s worth using a blender to avoid any clumps. From here, all the prep happens right in the jars you’ll store and eat from. I like using pint-size mason jars with white plastic lids for this recipe.
In each jar, add ⅓ cup oats, 2 tablespoons chia seeds, ¼ teaspoon kosher salt, a pinch of cinnamon, and ⅛ teaspoon vanilla extract. Stir, then pour the protein milk evenly into the jars (about 1 cup each) making sure the oat mixture is fully covered by the liquid.
Give each jar a good stir, seal, and refrigerate for at least 6 hours or overnight. In the morning, stir again for a smooth texture and top with your favorites. I love diced strawberries and a drizzle of honey!
Overnight Protein Chia Oats (Dairy-Free – 30g Protein!)
Ingredients
Protein/Milk Mixture
- 1 quart cashew milk (I use Elmherst) or milk of choice
- 4 scoops vanilla protein powder
For Each Oat Jar (makes 4)
- ⅓ cup Bob’s Red Mill Protein Oats
- 2 tablespoons chia seeds
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla extract
- pinch of cinnamon
For Serving
- diced strawberries, fresh peaches, thawed frozen blueberries
- honey
Instructions
- Add the cashew milk and protein powder to a blender. Blend until smooth.
- I use 4 pint-size mason jars with white plastic lids. In each jar add ⅓ cup oats, 2 tablespoons chia seeds, ¼ teaspoon kosher salt, a pinch of cinnamon, and ⅛ teaspoon vanilla extract. Stir to combine.
- Pour the blended protein milk mixture evenly into each jar, about 1 cup per jar, or enough to fully cover the oat mixture. Stir each jar to make sure everything is well combined.
- Seal the jars with lids and refrigerate for at least 6 hours or overnight.
- In the morning, stir the oats to reach a smooth consistency. Top with diced strawberries and a drizzle of honey, if desired.
