Maple Cinnamon Overnight Oats with Berry Compote
15min
15min
2
400
Chef's Note
For the best texture, make sure to use rolled oats rather than quick oats or steel-cut oats. The rolled variety absorbs liquid perfectly while maintaining a pleasant chewiness. You can prepare a larger batch of the berry compote separately and store it in the refrigerator for up to 5 days to use throughout the week on various breakfast dishes.
Tags
Ingredients
1 cup rolled oats
1 cup Greek yogurt (2% fat)
3/4 cup milk (2%)
2 tablespoons chia seeds
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups mixed berries (strawberries, blueberries, raspberries)
1 teaspoon lemon juice
2 scoops (30g each) vanilla protein powder
2 tablespoons sliced almonds
Instructions
- 1
In a medium bowl, combine 1 cup rolled oats, 2 tablespoons chia seeds, 1 teaspoon ground cinnamon, and 1/8 teaspoon salt. Mix well.
- 2
In a separate bowl, whisk together 1 cup Greek yogurt, 3/4 cup milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, and 2 scoops (60g) vanilla protein powder until smooth.
- 3
Pour the wet mixture over the oat mixture and stir until well combined.
- 4
Divide the mixture evenly between two mason jars or airtight containers. Seal and refrigerate overnight or for at least 6 hours.
- 5
For the berry compote, add 2 cups mixed berries, 1 tablespoon maple syrup, and 1 teaspoon lemon juice to a small saucepan.
- 6
Bring the berry mixture to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 7
Remove the berry compote from heat and let it cool completely. Store in the refrigerator until ready to serve.
- 8
When ready to serve, top each jar of overnight oats with half of the berry compote and 1 tablespoon sliced almonds.
- 9
Stir gently before eating to incorporate all the flavors.
Nutrition Information (per serving)
400
28g
50g
15g
Reviews (0)
No reviews yet
Be the first to review this recipe!