Ingrid Clay

Peaches & Cream Overnight Oats

Ingrid Clay
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.

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Number of servings
2
Ingredients

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)

Methodbased on 2 servings
1

In a mixing bowl add milk, peanut butter, maple syrup, oats, protein powder and chia seeds and stir to combine.

2

Gently fold through half the diced peach and refrigerate for 5-10 minutes or overnight for a ready-to-go-breakfast.

3

When ready to serve, top with yogurt and extra diced peach. 

 

Will keep for 2-3 days in the fridge. 

Nutritional Informationper serving

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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