High-protein overnight oats with peanut butter

High-protein overnight oats with peanut butter: a creamy breakfast with oats, Greek yoghurt, banana, chia seeds and cacao nibs.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 450 kcal per serving
• Protein: 28 g
• Fat: 18 g
• Carbs: 42 g

Ingredients

• ½ banana
• 50 g porridge oats
• 100 g Greek yoghurt (10% fat)
• 100 ml milk (or oat milk)
• 1 tsp cacao nibs
• 1 tbsp peanut butter (unsweetened)
• 1 tsp honey or maple syrup
• 1 tsp chia seeds
• 1 pinch of cinnamon

Method

You’ll need: chopping board · knife · mixing bowl

1. Stir the oats, Greek yoghurt, milk and chia seeds together in a jar or bowl until smooth.
2. Stir in the peanut butter and honey or maple syrup until everything is creamy and well mixed. Add a little cinnamon if you like.
3. Cover the mixture and leave it to soak in the fridge for several hours or overnight.
4. The next morning, give the overnight oats a good stir. If they're too thick, stir in a little milk.
5. Slice the banana and arrange it on the oats with the cacao nibs.
6. Serve cold straight away, or warm briefly and enjoy.

Good to know

This is the kind of breakfast that's simply ready in the morning and still tastes like something special. Creamy, nutty and hearty – without much effort the night before.

Swaps

Greek yoghurt → skyr (more protein, thicker texture) | milk → unsweetened oat milk (a plant-based option with a mild sweetness) | peanut butter → almond butter (provides vitamin E, among other things; contains tree nuts) | honey or maple syrup → a whole mashed banana (more natural sweetness plus fibre)

Allergens

Contains milk, peanuts and gluten (oats, unless labelled gluten-free); depending on the topping, there may also be traces of other nuts. Generally fine for children – go easy on the chia seeds and cacao nibs for little ones; in pregnancy, pasteurised dairy is the safe choice.

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