Protein overnight oats
Oats, yogurt, whey, and chia with ten flavor options. Every flavor starts with 60g rolled oats at 1×; pick a flavor and scale your batch.
Every flavor uses 60g rolled oats at 1×. Batch size scales the whole recipe from that same base, preserving each flavor’s yogurt and liquid ratios. Mix it a little looser than you want to eat it; oats, chia, whey, and pudding thicken as they sit.
Flavor: Shared oats base. Flavor: Pistachio cardamom. Flavor: Strawberry banana Nutella cheesecake. Flavor: Chocolate PB&J. Flavor: Cinnamon roll. Flavor: Banana pudding. Flavor: Biscoff cheesecake. Flavor: Reese’s fudge brownie. Flavor: Mixed berry white chocolate cheesecake. Flavor: Strawberry white chocolate cheesecake. Batch: 1×
Ingredients
For 1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats1 portion / 60g oats. Check off as you cook.
How I’d make it
- Mix yogurt, whey, milk, vanilla, sweetener, and salt. Stir in oats and chia. Refrigerate overnight.
- Stir in 12–35g more milk the next morning as needed.
- Mix the shared base with the dry pistachio pudding and cardamom. Refrigerate overnight.
- Stir and thin with 12–35g milk the next morning as needed. Top with optional pistachios, honey, or rose water.
- Mix yogurt, whey, both dry pudding powders, vanilla, salt, and the lower amount of water until smooth. Stir in oats and chia.
- Fold in the frozen fruit without thawing. Warm Nutella for 5–10 seconds and swirl it through, leaving some streaks. Refrigerate at least 6 hours, then stir and adjust the texture.
- Microwave and mash the mixed berries. Mix yogurt, whey, water, both dry pudding powders, vanilla, and salt; stir in oats and chia.
- Thin peanut butter as needed for layering. Layer the base, berries, and peanut butter in containers; top with Nutella. Refrigerate 6–8 hours.
- Mix yogurt, whey, milk, dry pudding, vanilla, and salt until smooth. Stir in oats, chia, and the remaining flavorings. Taste before adding sweetener.
- Cover and refrigerate overnight. Stir in a splash more milk in the morning if you want it looser.
- Mix the yogurt, whey, milk, dry pudding, vanilla, salt, and sweetener. Stir in oats, chia, and half the banana, mashed. Refrigerate overnight.
- In the morning, loosen with milk as needed and top with the remaining banana slices and crushed wafers. Add whipped topping if you like.
- Mix yogurt, whey, dry cheesecake pudding, cinnamon, optional vanilla, and salt until smooth. Stir in the water or milk, then fold in oats and chia.
- Portion into containers. Warm the measured cookie butter briefly and swirl it evenly over each portion.
- Cover and refrigerate at least 6 hours, preferably overnight. Stir before serving and add a splash of water or milk if needed.
- Mix yogurt, whey, dry pudding, peanut butter, and the lower amount of water until smooth. Stir in oats, chia, and salt. Add more water until slightly looser than your preferred finished texture.
- Warm Nutella briefly and swirl it over the top. Cover and refrigerate 6–8 hours. Stir before eating and loosen with water as needed.
- Mix yogurt, whey, dry pudding powders, optional vanilla and salt, and the lower water amount until smooth. Stir in oats, chia, and frozen berries.
- Refrigerate 6–8 hours. Stir and add a little water if it needs loosening.
- Thaw the strawberries and mash about two-thirds, keeping the juices. Chop the remainder.
- Whisk yogurt, whey, both dry pudding powders, optional vanilla, salt, and milk until smooth. Stir in oats and chia.
- Fold in the mashed strawberries and their juices. Portion into containers and top with the remaining strawberry pieces.
- Cover and refrigerate 6–8 hours. Stir in a splash more milk the next morning if needed.
A few useful notes
Each flavor lists everything for its batch, so you do not need to add the plain base again.
Use dry instant pudding powder. Taste before adding sweetener, and add crunchy toppings just before eating.
Frozen fruit releases liquid as it thaws. Hold some liquid back at first; add a splash in the morning if the oats are too thick.
Fractional amounts preserve each flavor’s proportions. For a fractional scoop, use the scoop weight on your protein powder label.
Start with the small amount of cardamom listed. Rose water is optional and only needs a drop or two.
Keep the berries in their own jammy layer, and swirl the peanut butter and Nutella over the top. Start with the lower water amount; you can loosen the oats later.
The two pudding mixes are equal parts. Start with the listed amount: whey, chia, and oats already do plenty of thickening.
Start with the lower cinnamon amount and taste. Banana or berries work as an optional morning topping. This is the version reported made and liked in the chat.
Scaled proportionally from the original three-portion recipe to the shared 60g oats base.
Measure whey by weight when possible; the recipe assumes 30g per scoop. Add the pudding mix as dry powder, without preparing it separately.
Recovered from the explicit swaps for the Nutella banana base: chocolate peanut whey, chocolate fudge pudding, peanut butter, and a smaller Nutella swirl.
This is the berry swap from the earlier 170g yogurt base. Skip the Nutella and peanut butter to keep the berry and cheesecake flavors clear.
No peanut butter in this version. Use equal amounts of cheesecake and white-chocolate pudding powder.
More ways to mix it up
- For salted butterscotch apple, use the plain base with about 1 tbsp butterscotch pudding. Microwave diced apple with cinnamon for 30–60 seconds, cool, and stir it in; salt and optional caramel go to taste. This was a flavor suggestion, not a measured apple batch.
- Biscoff white chocolate cheesecake was suggested as a future combination. Keep cheesecake dominant and add white chocolate gradually; no separate ratio was specified.
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Copy this recipe with your selected flavor and batch size.