Ingredients
Base Ingredients
- 1 cup rolled oats
- 2 cups skim milk (or preferred milk, see notes)
- 2 tablespoons chia seeds (increase to 4 tbsp. with plant-based milk)
- 2 tablespoons instant cheesecake pudding mix
- 1 scoop vanilla protein powder (Optimum Nutrition Vanilla Ice Cream recommended)
- Zest of 1/2 lemon (plus juice, if preferred)
- Pinch of salt (optional)
Toppings
- 1 cup blueberries (fresh or thawed from frozen)
- Crushed graham crackers
- Whipped cream
- Chopped nuts (for crunch and texture)
- Lemon zest
Instructions
- Combine Ingredients: Add all the base ingredients to a medium or large bowl that has an airtight lid, ensuring you have enough space to whisk comfortably.
- Mix Thoroughly: Whisk the ingredients together until well combined, making sure the chia seeds and pudding mix are evenly distributed throughout the oats and milk.
- Refrigerate Overnight: Seal the bowl with the airtight lid and refrigerate for at least 6 hours, allowing the oats and chia seeds to soak up the milk and thicken to a creamy consistency.
- Serve: After refrigeration, divide the prepared oats evenly into two glasses or airtight storage containers.
- Add Toppings: Top each serving with at least 1/2 cup of blueberries, a dollop of whipped cream, a sprinkle of crushed graham crackers, chopped nuts for added texture, and extra lemon zest if desired. Store any leftovers in the fridge for up to 4 days and enjoy chilled.
Notes
- You can substitute skim milk with any preferred milk such as almond, soy, or oat milk. Increase chia seeds to 4 tablespoons if using plant-based milk to ensure proper thickening.
- Adjust the sweetness by choosing flavored protein powders or adding a natural sweetener if desired.
- The recipe can be prepped the night before for a grab-and-go breakfast.
- Store leftovers in airtight containers in the refrigerator and consume within 4 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
