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High Protein S’mores Overnight Oats

Creamy High Protein S’mores Overnight Oats You’ll Love

Enjoy the nostalgic flavors of s’mores in a creamy, protein-packed breakfast with these High Protein S’mores Overnight Oats.
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Prep Time 5 minutes
Refrigeration Time 6 hours
Total Time 6 hours 5 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oats
  • 1 cup Old-Fashioned Rolled Oats providing fiber and structure
  • 1 cup Chobani Non-Fat Vanilla Greek Yogurt creamy and protein-packed
  • 1 cup Vanilla Almond Milk essential for consistency
  • 0.5 tablespoon Maple Syrup start with this and adjust to taste
  • 2 tablespoons Chia Seeds boosts fiber and helps thicken
  • 1 scoop Vanilla Protein Powder consider increasing to 2 scoops
  • 1 pinch Salt enhances overall flavor
For the Toppings
  • 1 cup Whipped Cream or Marshmallow Cream choose your favorite
  • 0.5 cup Mini Chocolate Chips adds sweet chocolatey flavor
  • 0.5 cup Crushed Graham Crackers providing delightful crunch
  • 0.5 cup Mini Marshmallows for authentic s’mores experience

Equipment

  • mixing bowl
  • Whisk
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the old-fashioned rolled oats, Chobani non-fat vanilla Greek yogurt, vanilla almond milk, and maple syrup. Whisk until smooth.
  2. Add chia seeds, vanilla protein powder, and a pinch of salt. Whisk again until evenly incorporated.
  3. Transfer the mixture into an airtight container, seal and refrigerate for at least 6 hours, or overnight.
  4. In the morning, spoon the oats into bowls and top with whipped cream, mini chocolate chips, crushed graham crackers, and mini marshmallows.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 8gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For a dairy-free option, substitute Greek yogurt with plant-based yogurt and use almond milk.

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