- serves 1
- prep time 10 minutes
Ingredients
| Base Ingredients | |
|---|---|
| 40g | Oats |
| 150ml-200ml | Milk of Choice |
| 1 scoop | Macro Mike Vanilla Buttercream Almond Protein Powder |
| 2 tsp | Chia Seeds |
| Topping | |
|---|---|
| 30g-40g | Yoghurt of Choice |
| 1 tbsp | Cacao or Cocoa Powder |
| 1-2 tsp | Maple Syrup |
| 2 x | Gluten Free Biscuits for Topping |
Macros
per serving
- protein 36g
- fat 19g
- carbs 60g
- calories 568
Recipe by: @glutenless_paige
If you're an Oreo lover...then you have to try these cookies & cream overnight oats!🍪
They are super creamy and packed with flavour!🤤
Steps
-
In a bowl, combine the oats, milk, protein powder, and chia seeds. Stir well until smooth and evenly mixed. Adjust the milk based on your desired consistency (start with 150ml and add more if needed).
-
Cover and place in the fridge for at least 4 hours or overnight to thicken.
-
In a small bowl, mix the yoghurt with cacao powder and maple syrup until smooth and creamy.
-
Give your oat base a quick stir. Spoon the chocolate yoghurt mixture on top and crumble the gluten-free biscuits over to finish. Enjoy!
