High-protein chestnut overnight oats with skyr and cocoa

High-protein chestnut overnight oats made with oats, skyr, puréed sweet chestnuts and cocoa, topped with pear. A make-ahead breakfast with 27 g protein per jar.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 460 kcal per serving
• Protein: 27 g
• Fat: 6 g
• Carbs: 70 g

Ingredients

• 100g chestnuts
• 150ml milk
• 80g rolled oats
• 300g skyr
• 1 tbsp maple syrup
• 1 pear
• 1 tbsp cocoa powder
• 1/2 tsp cinnamon

Method

You’ll need: blender · chopping board · knife

1. Blend the chestnuts with the milk in a blender until smooth.
2. Stir the chestnut milk together with the oats, skyr, cocoa powder, maple syrup and cinnamon.
3. Divide everything between two jars, seal them and leave the oats to soak in the fridge overnight, for at least 6 hours.
4. In the morning, dice the pear.
5. Stir the oats and top with the diced pear.

Good to know

Puréed chestnuts make the milk nutty and thick, almost like chestnut cream. With skyr and cocoa, it turns into a breakfast that tastes like dessert. The pear adds freshness.

Swaps

Skyr → low-fat quark. Chestnuts → 2 tbsp almond butter (tree nuts). Pear → mandarins. Maple syrup → honey (not for babies under one).

Cooking tips

Use pre-cooked vacuum-packed chestnuts – they can be blended without cooking. A stick blender in a tall beaker does the job.

Storage

Sealed, the oats keep in the fridge for 3 days; only cut the pear in the morning.

Allergens

Contains gluten (oats) and milk; no egg or nuts. Suitable for children.

Frequently asked questions

How long do chestnut overnight oats keep in the fridge?

Sealed, the oats keep in the fridge for 3 days; only cut the pear in the morning.