I created these Protein Overnight Oats studded with chocolate chips and a scoop of protein powder for a filling, fiber-rich breakfast ready for hectic mornings.

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I never thought a jar could feel like a grown up cheat code for mornings. My Protein Overnight Oats started as a curiosity and now it is my go to when I need something quick but not boring.

Simple flavors get a twist because I use rolled oats and chocolate protein powder, they make the texture thick and the chocolate actually tastes real not fake. It’s oddly satisfying, keeps me full and focused, and yes it travels well so I can eat it on the way to class or work.

You’ll want to know how I jazz it up.

Ingredients

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Rolled oats: slow burning carbs and lots of fibre it keeps you full longer.
Chocolate protein powder: adds muscle building protein, tastes like fudge, kinda sweet.
Greek yogurt: creamy, tangy extra protein and probiotics, makes oats thick and rich.
Chia seeds: tiny but mighty, omega 3s, fibre, gel helps bind and gives texture.
Unsweetened cocoa: deep chocolate taste, low sugar, antioxidant rich, slightly bitter.
Maple syrup or honey: natural sweetener adds quick carbs just a touch of sweetness.
Dark chocolate chips: melty bits for indulgence extra antioxidants, makes each spoonful fun.
Peanut or almond butter: optional, adds healthy fats, creaminess and nutty depth of flavor.

Ingredient Quantities

1/2 cup rolled oats (old fashioned)

1 scoop chocolate protein powder (about 30 g depending on brand)

1 tablespoon unsweetened cocoa powder

1/2 cup milk of choice plus 1/4 cup plain Greek yogurt

1 tablespoon chia seeds

1 tablespoon maple syrup or honey

1/2 teaspoon vanilla extract

Pinch of salt

1 to 2 tablespoons dark chocolate chips

1 tablespoon peanut butter or almond butter (optional)

Fresh banana slices or berries for topping (optional)

How to Make this

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1. In a jar or bowl combine 1/2 cup rolled oats, 1 scoop chocolate protein powder, 1 tablespoon unsweetened cocoa powder, 1 tablespoon chia seeds and a pinch of salt.

2. Add 1/2 cup milk of choice plus 1/4 cup plain Greek yogurt, 1 tablespoon maple syrup or honey and 1/2 teaspoon vanilla extract, stir well to break up any protein clumps, they like to stick together sometimes.

3. Keep stirring until smooth and fully combined, taste and add a touch more sweetener if you want it sweeter.

4. Fold in 1 to 2 tablespoons dark chocolate chips and if using 1 tablespoon peanut butter or almond butter drop little dollops and gently swirl so you get pockets of nut butter.

5. Seal the jar or cover the bowl and refrigerate for at least 4 hours but overnight is best for creamy oats.

6. In the morning give the oats a good stir, if it seems too thick add a splash more milk to loosen it up.

7. Top with fresh banana slices or berries and a few extra chocolate chips before serving, it makes it look nicer and tastes amazing.

8. If you prefer warm oats microwave for 30 to 60 seconds after stirring, just be careful it can get hot.

9. Store leftovers covered in the fridge for up to 3 days and stir before eating, it’s still great the next morning.

Equipment Needed

1. Mason jar or medium bowl with a lid (for mixing and overnight soaking)
2. Measuring cups and spoons (1/2 cup, 1/4 cup, 1 tbsp, 1 tsp)
3. Small whisk or fork to break up protein clumps
4. Spoon and/or silicone spatula for stirring, folding and scraping
5. Tablespoon or small scoop for chia, cocoa and chocolate chips
6. Microwave safe container if you want to warm the oats (optional)
7. Knife and cutting board for slicing bananas or prepping berries
8. Refrigerator for chilling and storing leftovers

FAQ

Q: Can I make this dairy free? A: Yes. Use almond, oat or soy milk and a dairy free yogurt. Pick a vegan protein powder too. It might be a touch thinner, so add an extra teaspoon or tablespoon of chia seeds or cut back the milk a bit.

Q: How sweet will it be and can I change the sweetness? A: The maple or honey plus chocolate protein gives moderate sweetness. Use less syrup, swap for a sugar free sweetener, or choose a sweeter protein powder if you like it sweeter. Taste the mixture before refrigerating and adjust.

Q: How do I get it thicker or creamier? A: Use less milk, more Greek yogurt, or add another half tablespoon of chia seeds. Let it sit at least 6 hours or overnight, that really helps it set and get creamy.

Q: How long can I store these in the fridge? A: Up to 3 to 4 days in an airtight jar. Stir before eating, if it separates just give it a good mix and add a splash of milk if needed.

Q: Can I swap the chocolate protein powder for something else? A: Yep. Vanilla or unflavored protein works fine, you may want to add a bit more cocoa for chocolate flavor. Different powders absorb liquid differently so you might need to tweak milk amount.

Q: Can I heat these or eat them on the go? A: They're meant to be eaten cold, but you can warm them gently in the microwave for 30 to 60 seconds if you want hot oats. For on the go just jar it up, add toppings before eating, or pack them separately so chips and banana don't get soggy.

High Protein Chocolate Overnight Oats Recipe Substitutions and Variations

Rolled oats: swap with quick oats for a softer, faster soak (use same amount), or try 1/2 cup quinoa flakes if you want a gluten free, slightly nuttier base.
Chocolate protein powder: use vanilla or unflavored whey/plant protein and add 1 tsp cocoa if you still want chocolate, or skip powder and add 1/2 cup extra Greek yogurt for a protein boost.
1/2 cup milk + 1/4 cup Greek yogurt: make it vegan by using 3/4 cup unsweetened almond, oat or soy milk plus 1/4 cup dairy free yogurt, or use 3/4 cup whole milk and omit the yogurt for a thinner, creamier result.
1 tablespoon chia seeds: substitute 1 tbsp ground flaxseed for similar thickening and omega 3s, or use 1 tbsp hemp seeds for extra protein though texture will be a bit looser.

Pro Tips

1) Mix the protein with a few tablespoons of milk first until smooth before you add the oats, otherwise it loves to clump. A small whisk or fork makes this way easier than a spoon, trust me.

2) Want creamier oats? Add a tad more yogurt and let it sit overnight longer. If it feels too thick in the morning just stir in a splash of milk, dont overthink it.

3) Make the chocolate pop by adding a tiny pinch of salt or a pinch of instant espresso powder, it lifts the flavor big time. Orange zest or a sprinkle of cinnamon also works if you want something different.

4) Warm the nut butter for a few seconds so it swirls easier and gives gooey pockets, dont dump cold hard blobs. Fold some chocolate chips in at the end or save them for the top so they keep a bit of texture.