Overnight Oats Three Ways
With three different flavours to choose from – pistachio cream, peanut butter brownie, and banana cinnamon – these overnight oats are the perfect make-ahead breakfast for busy mornings.
Introduction
Three delicious ways to enjoy your overnight oats. Oats are an absolute staple in my diet – I have them every day. I feel like they fuel me better than any other breakfast and give me the best chance to have the best day possible. Oats and nuts are high in fibre, so I’ve made sure to include nuts in each of these options. The fibre is going to make your gut happy and set you up perfectly for the day.
Ingredients
| Pistachio Cream | |
|---|---|
| 200g | rolled oats |
| 100g | vanilla protein powder |
| 2 tbsp | chia seeds |
| 400ml | unsweetened almond milk |
| 40g | pistachio kernels, chopped (reserve 3 tbsp for garnishing) |
| Topping | |
| 80g | pistachio cream |
| 150g | fat-free Greek yoghurt |
| Peanut Butter Brownie | |
| 200g | rolled oats |
| 75g | chocolate protein powder |
| 150g | fat-free Greek yoghurt |
| 300ml | unsweetened almond milk |
| 1 tbsp | maple syrup or honey |
| 2 tbsp | peanut butter |
| 1 tbsp | cocoa powder |
| Topping | |
| 50g | dark chocolate |
| 1 tsp | coconut oil |
| 10g | chopped peanuts |
| Banana Cinnamon | |
| 4 | bananas, 2 mashed, 2 sliced |
| 200g | rolled oats |
| 150g | fat-free Greek yoghurt |
| 100g | vanilla protein powder |
| 2 tbsp | chia seeds |
| 400ml | unsweetened almond milk |
| 1 tsp | ground cinnamon, plus extra for dusting |
Method
Put all the oats ingredients (leaving out the toppings) into a large bowl and mix until combined.
For the Pistachio Cream:
Place the pistachio cream in a microwaveable bowl and microwave for 30-second intervals until runny. Take 1½ tablespoons of the melted pistachio cream and mix it with the Greek yoghurt and keep aside. Add the remaining pistachio cream to the oats and mix until combined.
Divide the pistachio oat mixture into four airtight containers, glasses or ramekins, add the yoghurt mixture on top and spread using the back of a teaspoon to create an even surface. Garnish with the remaining pistachio kernels.
For the Peanut Butter Brownie:
Bring a medium saucepan of water to the boil and place a shallow, heatproof bowl over the water, ensuring it’s not touching. Melt the chocolate and coconut oil in the bowl, stirring constantly. Once it’s runny enough to pour, remove from the heat.
Divide the peanut butter oat mixture into four airtight containers, glasses or ramekins. Pour over the melted chocolate and spread using the back of a teaspoon to create an even surface. Garnish with the peanuts.
For the Banana Cinnamon:
Divide into four airtight containers, glasses or ramekins and layer with the banana slices, then dust with cinnamon.
For all:
Cover with cling film (if not using an airtight container) and leave in the fridge overnight.
These will keep for up to 4 days.
Pistachio Cream: Cals: 477 Carbs: 53g Protein: 21g Fibre: 8.8g Fat: 20.7g
Peanut Butter Brownie: Cals: 473 Carbs: 50.5g Protein: 27.2g Fibre: 7.8g Fat: 18.9g
Banana Cinnamon: Cals: 474 Carbs: 62g Protein: 29g Fibre: 8.9g Fat: 11.5g
Reviews
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