Overnight Oats

Each recipe makes approximately 4, 8 oz jars

Vanilla Cinnamon

Ingredients:

1 ½ C              Rolled Oats

2 Tbsp Chia Seeds

2 tsp Ground Cinnamon

2 Scoops Vanilla Protein Powder

1 ½ C Milk (any milk of choice)

1 C Plain Greek Yogurt

2 Tbsp Raw Honey

Pinch of Sea Salt

Chocolate Peanut Butter

Ingredients:

1 ½ C              Rolled Oats

2 Tbsp Chia Seeds

2 Tbsp Cacao Powder

2 Scoops Chocolate Protein Powder

1 ½ C Milk (any milk of choice)

1 C Plain Greek Yogurt

2 Tbsp Natural Peanut Butter

2 Tbsp Raw Honey

Pinch of Sea Salt

Apple Cinnamon

Ingredients:

1 ½ C              Rolled Oats

2 Tbsp Chia Seeds

2 tsp Ground Cinnamon

2 Scoops Vanilla Protein Powder

1 ½ C Milk (any milk of choice)

1 C Plain Greek Yogurt

1 Small Granny Smith Apple diced

3 Tbsp Pure Maple Syrup 

Pinch of Sea Salt

Maple Vanilla 

Ingredients:

1 ½ C              Rolled Oats

2 Tbsp Chia Seeds

2 tsp Ground Cinnamon

2 Scoops Vanilla Protein Powder

1 ½ C Milk (any milk of choice)

1 C Plain Greek Yogurt

2 Tbsp Pure Maple Syrup 

Pinch of Sea Salt

Maple Peanut Butter Cookie

Ingredients:

1 ½ C              Rolled Oats

2 Tbsp Chia Seeds

2 tsp Ground Cinnamon

2 Scoops Vanilla Protein Powder

1 ½ C Milk (any milk of choice)

1 C Plain Greek Yogurt

2 Tbsp Natural Peanut Butter

2 Tbsp Pure Maple Syrup 

Pinch of Sea Salt

Directions

For each, mix all dry ingredients first.

Then add all wet ingredients and mix thoroughly. 

Pour into jars and tighten lid. Refrigerate for at least 4 hours or overnight.

Keep refrigerated in airtight containers for 5 days.