Peaches & Cream Overnight Oats
PREP 15 MIN•COOK NONE
The perfect grab and go breakfast. You can mix it up with any fruit that is in season: nectarines, berries, bananas, or even frozen fruit. This recipe has been adapted from Ingrid's e-book Your Plant Reset.
DF
EF
GF
VE
V
Number of servings
2
3⁄4 cup (190ml) milk, reduced fat (or dairy-free alternative)
1 tbs crunchy natural peanut butter (or other nut butter)
1 tbs maple syrup (honey or rice malt syrup)
1⁄2 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
2 tbs vanilla protein powder (or natural protein powder)
1 tbs chia seeds
1 yellow peach, medium or white, diced (or 110g drained tinned peaches in juice)
2 tbs Greek yogurt (or dairy-free alternative)
In a mixing bowl add milk, peanut butter, maple syrup, oats, protein powder and chia seeds and stir to combine.
Gently fold through half the diced peach and refrigerate for 5-10 minutes or overnight for a ready-to-go-breakfast.
When ready to serve, top with yogurt and extra diced peach.
Will keep for 2-3 days in the fridge.
Energy (kJ)
1452 kJ / 347 cals
Protein
19.4 g
Fat
13.5 g
Sat. Fat
3.8 g
Carbs
32.6 g
Sugar
18 g
Fiber
7.6 g
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