My new favorite go-to summer breakfast is overnight oats beefed up with a bit of plant-based protein. The oats themselves are pretty self explanatory – you simply combine all the ingredients the night before, let them mingle in the refrigerator while you sleep, and when you wake up the next morning you have a delicious, filling, and healthy breakfast that can be enjoyed on the go or from the comfort of your home. But my favorite thing about overnight oats has got to be their versatility — you can swap out ingredients with very little impact on the final product, making them extremely approachable and, essentially, foolproof.
The recipe below is simply a starting point, and I encourage you to play around with it. Don’t have protein powder? Simply omit it and add an extra teaspoon (or two) of cacao powder to increase the rich, chocolatey flavor. And maybe even stir in a tablespoon of your favorite nut butter. Not a fan of chocolate? Any flavor protein powder will work, and you don’t have to worry about trying to replace the cacao powder because the amount in the recipe has very little impact on the final result. Maybe you don’t like chocolate or protein powder? You can replace both with a tablespoon of chia seeds and 1/4 cup of fruit puree, but I highly recommend bananas as not only are they cheap and available all year around, they pack a fair amount of sweetness and lend a great flavor to the oats.
If you’re in need of a couple more easy recipes to add to your summer breakfast circle, I highly recommend these six ingredient coconut breakfast cookies or these super simple goji berry and cacao nib oat bars. Both recipes are perfectly filling on their own, but would be a great mid-morning snack to compliment a jar of overnight oats.
Chocolate Protein Overnight Oats Makes 1 serving
- 1/2 cup rolled oats
- 2 tablespoons vegan chocolate protein powder
- 2 teaspoons cacao powder
- Pinch of fine sea salt
- 1/2 cup almond milk
- 1 tablespoon pure maple syrup
- Toasted buckwheat
- Cacao nibs
- Sliced fruit
- Hemp seeds
Add the oats, protein powder, cacao powder and salt to a bowl or 2-cup mason jar; stir to combine. Mix in the almond milk and maple syrup, then cover and store in the refrigerator overnight (or for at least 6 hours). The next morning you can eat the mixture on the go (I like to top mine with toasted buckwheat and cacao nibs), or top it with sliced fruit and a heavy sprinkle of cacao powder. Overnight oats can be kept in the refrigerator and are best consumed within 72 hours of being made.
Photo credit: Ashlae Warner