Go Back
creamy vanilla berry protein overnight oats
Anderson Jorge

Creamy Vanilla Berry Protein Oats

Creamy Vanilla Berry Protein Oats
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 4 hours
Total Time 4 hours 10 minutes
Servings: 2 Jars
Course: Appetizer, Breakfast
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Protein Overnight Oats
  • 1 cup (90 g) rolled oats (old-fashioned, not quick or steel-cut)
  • 2 tablespoons chia seeds
  • 1 scoop (30 g) vanilla protein powder (whey or plant-based)
  • ½ cup (120 g) plain Greek yogurt (or thick dairy-free yogurt)
  • ¾ cup (180 ml) unsweetened milk of choice (almond, soy, oat, or dairy)
  • 2 tablespoons almond butter (or peanut butter/sunflower butter)
  • 1–2 tablespoons pure maple syrup or honey, to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt
Berry Layer & Toppings
  • ½ cup (75 g) fresh or frozen mixed berries, roughly chopped if large
  • 2 tablespoons water (only if using frozen berries to make them saucy)
Optional toppings:
  • Extra berries
  • Sliced almonds or chopped nuts
  • A drizzle of nut butter
  • A sprinkle of cinnamon or shredded coconut

Method
 

  1. Prep the berry layer (optional but delicious)
    If using frozen berries, add them to a small bowl with 2 tablespoons water. Microwave for 20–30 seconds or until just soft and juicy. Lightly mash with a fork to create a chunky berry sauce.
    If using fresh berries, simply chop or lightly mash them so they release some juice.
  2. Combine dry ingredients
    In a medium mixing bowl, stir together the rolled oats, chia seeds, and vanilla protein powder until no clumps of powder remain. This helps distribute the protein evenly so each bite has a similar texture.
  3. Whisk the wet mixture
    In another bowl or large measuring cup, whisk the Greek yogurt, milk, almond butter, maple syrup, vanilla extract, and salt until smooth and creamy. The mixture should smell sweet and nutty, with a subtle vanilla aroma.
  4. Bring the oat mixture together
    Pour the wet mixture over the dry oat mixture. Stir slowly, scraping the bottom and sides, until every oat and chia seed is coated and the mixture looks like loose, pourable batter. If it looks overly thick at this stage, add 1–2 extra tablespoons of milk.
  5. Layer into jars
    Divide half of the oat mixture between two 10–12 oz (300–350 ml) jars.
    Spoon the berry mixture evenly over each jar, letting a little of the juice drip down the sides.
    Top with the remaining oat mixture, gently smoothing the surface. You should see streaks of berry peeking through the sides of the jars.
  6. Chill overnight
    Cover each jar with a lid and refrigerate for at least 4 hours, preferably overnight. During this time, the oats absorb the liquid and the chia seeds swell, creating a thick, creamy texture.
  7. Serve
    In the morning, give the oats a good stir to marble the berry layer throughout.
    Add your favorite toppings—extra berries, a drizzle of nut butter, crunchy nuts, or a sprinkle of cinnamon. Serve chilled straight from the jar.
  8. Store
    Keep the jars tightly covered in the refrigerator for up to 4 days, making them ideal for meal prep.

Notes

  • Make it dairy-free
    • Use a dairy-free vanilla protein powder, plant-based yogurt (like coconut or almond), and non-dairy milk. The oats will still be creamy and high in protein.
  • Change the flavor profile
    • Mocha oats: Use chocolate protein powder, add 1 teaspoon instant espresso powder, and top with cacao nibs.
    • Cinnamon apple oats: Swap berries for ½ cup finely chopped apple, add ½ teaspoon cinnamon, and a pinch of nutmeg.
    • Peanut butter & jam style: Use peanut butter and swirl in 1 tablespoon of your favorite fruit jam instead of berries.
  • Adjust the thickness
    • For thicker oats, reduce the milk by 2 tablespoons or add an extra teaspoon of chia seeds.
    • For looser, “pudding-like” oats, add 2–3 extra tablespoons of milk just before serving and stir.
  • Boost the protein even more
    • Add an extra 2 tablespoons Greek yogurt or a second half-scoop of protein powder, then thin with a splash of milk if needed to maintain a creamy texture.