Overnight oats revamped and packed with protein to recover muscles, satiate you all morning and kick-start your nutrition for the day.
Desperately seeking more protein in each meal?
Adding more plant-based protein in each meal has been my mission. As summer approaches, I gravitate towards my overnight oats. They are so easy to prepare the night before and are completely fail-safe, I promise! This year I wanted to add more protein to mine as I’ve been focusing hard on that macronutrient with all the lifting I’ve been doing. You can swap out your favorite toppings or ingredients but this recipe will lead you down the right path for a successful base.
So without any further delay… let’s get started!
1/2 cup of dry, rolled oats (make sure they oats you have are certified gluten free)
1 cup of non-dairy milk (I used homemade version here) or any commercial nut milk you have on hand
1/8 tsp of salt (I prefer Himalayan sea salt)
1 tbl of nut butter
1 tbl of black chia seeds
1 tsp of ground cinnamon
Into a plastic or glass container (Mason jars work well) with a lid, add all of your ingredients. Stir well to blend all of the ingredients. Then add the lid and shake to ensure blended. Store in the fridge overnight or for at least 6 hours. Prior to eating top with any of the following:
Flax seed meal
I hope you enjoy!
As prepared, here are my macros:
Net Carbs: 42g
And clearly… I hated it. Ha.
Sunday: 7 outdoor miles
Monday: 60m weightlifting/35m elliptical and then I did 30m of kettle bell workout at home.
Tuesday: 8 outdoor miles/kettle bell functional work 30m.
Peace out love bugs!
— Knead to Cook