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Cookie Butter Protein Overnight Oats
250 min2 servingsEasy
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Cookie butter marbled through creamy, high-protein overnight oats, topped with crunchy speculoos cookies. This breakfast eats like dessert and is perfect for meal prep.
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Recipe Details
Prep10m
Cook0m
Chill240m
Total250m
Servings: 2
Difficulty: Easy
Per serving: 1 jar
591
Calories
42.3g
Protein
0g
Carbs
0g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
biscoffovernightoatshighproteinbreakfastcookiebutterproteinoats
Ingredients
Base
- 1cupRolled oats(old-fashioned)
- 1cupMilk(fat-free, unsweetened almond, or soy)
- ½cupSkyr(nonfat plain, or nonfat Greek yogurt)
- 2scoopsVanilla Casein Protein Powder(about 30g each)
- 2tbspChia Seeds(black or white)
Garnish
- 2tbspBiscoff Cookie Butter(divided for mixing and layering)
- 4wholeSpeculoos Cookies(crushed)
Instructions
Prepare the Oat Base
- 1 In a medium mixing bowl, whisk together the fat-free milk, skyr, and vanilla casein powder until perfectly smooth.
- 2 Stir in the rolled oats and chia seeds until well combined.
- 3 Gently fold in 1 tablespoon of the cookie butter, creating a slight marble effect rather than fully incorporating it.
Assembly
- 1 Divide the oat mixture equally into two glass jars or airtight containers.
- 2 Drizzle the remaining 1 tablespoon of cookie butter evenly between the two jars.
- 3 Seal and refrigerate for at least 4 hours or overnight.
- 4 Just before serving, sprinkle the crushed speculoos cookies over the top for crunch.
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