Protein Oats with Greek Yogurt and Egg Whites

A protein-packed overnight oats recipe made with Greek yogurt, chia seeds, whole oats and pasteurized egg whites.

Course Breakfast

Cuisine American

Prep Time 5

Total Time 5

Servings

Calories 342kcal

Author Amee

½ cup whole oats
½ cup unsweetened almond milk
5.3 oz plain Greek yogurt You can also go with flavored Greek yogurt- vanilla is great here, but will change the nutrition info *see notes
1 tablespoon chia seeds
3 tablespoon pasteurized egg whites
dash cinnamon
Additional sweetener, to taste real maple syrup, sugar-free maple syrup, maple sugar, honey, and stevia are great options
Optional: 1-2 scoops of collagen peptides Each scoop of collagen (I use Vital Proteins) adds another 35 calories and 10 grams of protein-not included in the nutrition info
Toppings of choice: I love berries, seeds, and nuts for an added nutrition boost

- Minimum chilling time. To properly absorb the liquid and soften the oats, they must soak in the fridge for at least 2 hours but overnight is best.

- Adjusting the thickness. Expect the oats to thicken considerably overnight, but if they are too thick, gradually stir in more milk until your desired consistency is reached.

- Mixing mechanism. I typically use a shaker bottle to mix the oats, egg whites, Greek yogurt, and remaining ingredients. If you don't have a shaker bottle, stir or shake the ingredients in a jar with a tight-fitting lid.

- Overnight oats container. You must soak the oats in a non-reactive glass (or ceramic) jar or bowl for the best flavor.
- Yogurt options: Feel free to use your favorite flavored Greek yogurt, like blueberry, peach, strawberry, or vanilla. Just know that some flavored yogurts are loaded with sugar, so check the label to see if it aligns with your nutrition goals. Oikos Pro vanilla yogurt is a personal favorite that is sweetened with stevia and loaded with protein.