Ingredients
Main Ingredients
- 1 cup rolled oats
- 2 scoops vanilla whey protein powder
- 1 (13.5 oz / 1 ¾ cups) can lite coconut milk
- 1 Tablespoon chia seeds
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla bean paste
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
Toppings
- Yogurt or whipped cream, for serving
- Toasted shredded coconut, for garnish
Instructions
- Mix Ingredients: Add ½ cup rolled oats, 1 scoop vanilla whey protein powder, ¾ cup plus 2 tablespoons lite coconut milk, ½ tablespoon chia seeds, ½ tablespoon maple syrup, ½ teaspoon vanilla bean paste, ⅛ teaspoon salt, and ⅛ teaspoon cinnamon to two mason jars or airtight containers. Stir well until the protein powder is fully dissolved and no clumps remain.
- Chill: Cover the jars or containers and place them in the refrigerator for at least 4 hours or overnight to allow the oats and chia seeds to absorb liquid and thicken.
- Stir Before Serving: When ready to eat, remove the jars from the fridge and stir the mixture again. If the oats are thicker than desired, add a small splash of milk to loosen the texture and stir well.
- Serve and Top: Top the overnight oats with your choice of yogurt or whipped cream and sprinkle toasted shredded coconut on top for added flavor and texture. Enjoy your creamy coconut cream pie-inspired breakfast!
Notes
- Using protein powder adds extra protein to keep you full longer.
- You can substitute maple syrup with honey or agave nectar if preferred.
- For a vegan version, use plant-based protein powder and skip the yogurt topping or use coconut whipped cream.
- Customize toppings with fresh fruit, nuts, or seeds as desired.
- Ensure containers are airtight for best texture and flavor retention overnight.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
