Make-Ahead Vanilla Almond Protein Oats
10min
5min
6
416
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Chef's Note
To keep the almonds crunchy, store the reserved toasted almonds in a small airtight bag at room temperature and sprinkle them on top of your oats right before eating!
Tags
Ingredients
3 cups raw rolled oats
3 scoops vanilla whey protein powder
2 1/4 cups plain nonfat Greek yogurt
3/4 cup raw slivered almonds
2 tbsp honey
3 1/2 cups unsweetened almond milk
1 1/2 tbsp raw chia seeds
1 tbsp vanilla extract
Instructions
- 1
Place a dry skillet over medium heat. Add 3/4 cup raw slivered almonds and toast, stirring constantly, for 3 to 4 minutes until they are golden brown and fragrant. Immediately transfer the toasted almonds to a plate to cool.
- 2
In a large mixing bowl, combine 3 1/2 cups unsweetened almond milk, 2 1/4 cups plain nonfat Greek yogurt, 3 scoops vanilla whey protein powder, 2 tbsp honey, and 1 tbsp vanilla extract. Whisk vigorously until the protein powder and yogurt are completely smooth and no lumps remain.
- 3
Stir 3 cups raw rolled oats and 1 1/2 tbsp raw chia seeds into the wet mixture until fully incorporated.
- 4
Fold in half of the cooled toasted almonds, reserving the other half for topping before serving.
- 5
Divide the mixture evenly among 6 meal-prep containers or mason jars.
- 6
Seal the containers tightly and place them in the refrigerator to chill and thicken for at least 4 hours, or ideally overnight.
- 7
When ready to eat, stir the oats well and top each serving with a portion of the remaining toasted almonds.
Nutrition Information (per serving)
416
30g
47g
12g
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