These protein overnight oats capture the flavor of one of my favorite classic Southern desserts with layers of creamy oats, custard-like filling, and sliced bananas.
⅔cupold-fashioned rolled oatsfor gluten-free, make sure to use certified gluten-free oats
2tspground golden flaxseed
pinch of salt
1cupunsweetened almond milkor milk of choice
30gvanilla whey protein*see notes for recommendations
2tspreal maple syrup
1smallripe bananasliced
For the topping:
1tspreal maple syrup
2tbspwhipped cream cheese
3tbspvanilla Greek yogurtI used Oikos Pro vanilla
½cupTruwhip Skinny whipped topping
Instructions
In a glass jar or bowl, stir together the oats, flaxseed, and salt.
In a shaker bottle, combine 1 cup of almond milk, vanilla protein powder, and maple syrup. Shake well to mix and pour over the oat mixture and stir well to mix. Cover and refrigerate overnight.
In a small bowl, stir the yogurt, maple syrup, and whipped cream cheese together until blended, then stir in the whipped topping until combined and no lumps remain. Stir the oats and divide them between two small serving dishes or bowls.
Top the overnight oats with a few slices of banana. Smooth the whipped topping mixture over the top and top and add the remaining sliced banana. Enjoy immediately. You can add a little extra whipping topping on top if desired.
Notes
For an added protein boost: Add an extra layer of vanilla Greek yogurt to boost the protein to 30 grams or use all yogurt instead of the whipped topping yogurt blend.For extra creamy overnight oats: Use canned coconut milk or whole milk instead of unsweetened almond milk for a rich and creamy version. Optional toppings: Toasted shredded coconut, coconut flakes, cinnamon, and nutmeg are all delicious garnishes for these oats.