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High Protein Vanilla Overnight Oats

High Protein Vanilla Overnight Oats - recipe card
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These High Protein Vanilla Overnight Oats are a creamy, satisfying breakfast that tastes like dessert. Packed with 30 grams of protein per serving thanks to Greek yogurt, cottage cheese, and milk, they are perfectly sweetened with a hint of vanilla and maple syrup. The oats soften overnight into a thick, pudding-like texture that makes mornings effortless.

Ingredients

Scale
  • 2 cups rolled oats (not quick-cooking)
  • 1 1/2 cups whole milk
  • 1 cup full-fat Greek yogurt
  • 1 cup cottage cheese (4% milkfat)
  • 1/4 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/4 tsp fine sea salt
  • Optional garnish: 1/4 cup sliced almonds, 1 cup fresh berries

Instructions

  1. In a large bowl or 4 individual 16-ounce jars with lids, combine 2 cups of rolled oats with 1 1/2 cups of whole milk. Stir well so the oats are fully submerged; this ensures even hydration and a creamy final texture. Avoid using quick-cooking oats, as they become mushy rather than tender and chewy.
  2. Add 1 cup of full-fat Greek yogurt to the oat mixture. The yogurt provides a thick, tangy base and contributes significant protein. Stir until the yogurt is fully incorporated with no white streaks remaining.
  3. Add 1 cup of cottage cheese. For the smoothest result, you may blend the cottage cheese in a small food processor or blender for 30 seconds until creamy before adding, but stirring it in directly creates pleasant curds throughout. Stir well to distribute evenly.
  4. Pour in 1/4 cup of maple syrup, 1 tablespoon of vanilla extract, and 1/4 teaspoon of fine sea salt. The maple syrup adds sweetness without processed sugar, while the vanilla enhances the dessert-like flavor. The salt balances the sweetness and brightens all the flavors.
  5. Stir the mixture thoroughly, scraping the bottom and sides of the bowl or jar, until every oat is coated and the liquid looks uniform. This step is critical to prevent dry, un-hydrated oats at the bottom.
  6. Divide the mixture evenly among 4 jars or containers if you used a single bowl. Each serving should be about 1 1/4 cups before resting. Seal each container with a tight-fitting lid.
  7. Refrigerate the oats for at least 6 hours, or preferably overnight (8 to 12 hours). During this time, the oats absorb the liquid, soften, and develop a thick, pudding-like consistency. Do not skip this resting period, as the texture will be too firm and the oats will remain dry.
  8. In the morning, remove the jars from the refrigerator and stir each serving gently to redistribute any settled liquid. The oats should look thick, creamy, and uniform. If the mixture seems too thick, stir in 1 to 2 tablespoons of milk at a time until your desired consistency is reached.
  9. Serve the oats cold, directly from the fridge, or at room temperature. Top each serving with 1 tablespoon of sliced almonds for crunch and 1/4 cup of fresh berries for a burst of acidity and color. These toppings add texture and extra nutrition but are optional.

Notes

Storage: Store in sealed jars in the refrigerator for up to 5 days. The oats will continue to thicken over time, so you may need to add a splash of milk before eating on days 4-5. Freezing: These overnight oats are not recommended for freezing, as the dairy-based liquid may separate and become grainy upon thawing. Reheating: These oats are designed to be eaten cold, but you can warm a serving in the microwave for 60-90 seconds on medium power (50%) if desired, stirring halfway through. For a higher protein boost, stir in 1 scoop of vanilla protein powder (approximately 30g) when preparing the mixture; note this will thicken the oats slightly, so add an extra 1/4 cup of milk to maintain a creamy texture. To reduce sugar, substitute maple syrup with a sugar-free vanilla syrup or omit entirely, increasing the vanilla extract by 1/2 teaspoon.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-vanilla-overnight-oats-recipe/