High-Protein Strawberry & Almond Butter Overnight Oats
These creamy overnight oats are packed with protein thanks to Greek-style yogurt and almond butter, making them a satisfying grab-and-go breakfast.
Mash banana in a large bowl with a fork until smooth. Add 1½ cups almond milk, 1 cup yogurt, ¼ cup almond butter, 2 tablespoons flaxseed, 1 tablespoon maple syrup and ¼ teaspoon salt; whisk until smooth. Stir in 1 cup oats and 1 cup strawberries.
Cover and refrigerate until the oats have softened, at least 8 hours or up to 3 days. Stir before serving; top each serving with 1 tablespoon almond butter. Garnish with additional strawberries, if desired.
by Julia Levy
These creamy overnight oats are packed with protein thanks to Greek-style yogurt and almond butter, making them a satisfying grab-and-go breakfast.
Mash banana in a large bowl with a fork until smooth. Add 1½ cups almond milk, 1 cup yogurt, ¼ cup almond butter, 2 tablespoons flaxseed, 1 tablespoon maple syrup and ¼ teaspoon salt; whisk until smooth. Stir in 1 cup oats and 1 cup strawberries.
Cover and refrigerate until the oats have softened, at least 8 hours or up to 3 days. Stir before serving; top each serving with 1 tablespoon almond butter. Garnish with additional strawberries, if desired.
1 ripe medium banana
1½ cups unsweetened almond milk
1 cup whole-milk plain strained (Greek-style) yogurt
½ cup smooth natural almond butter, divided
2 tablespoons ground flaxseed (flaxmeal)
1 tablespoon pure maple syrup
¼ teaspoon salt
1 cup old-fashioned rolled oats
1 cup chopped fresh strawberries, plus more for garnish
1 ripe medium banana
1½ cups unsweetened almond milk
1 cup whole-milk plain strained (Greek-style) yogurt
½ cup smooth natural almond butter, divided
2 tablespoons ground flaxseed (flaxmeal)
1 tablespoon pure maple syrup
¼ teaspoon salt
1 cup old-fashioned rolled oats
1 cup chopped fresh strawberries, plus more for garnish
Originally from eatingwell.com
Saved by the Recipio community