Muscle-Building Overnight Oats with Greek Yogurt & Protein Powder
High-protein overnight oats with Greek yogurt & whey protein powder—38g protein per serving, meal-prep friendly, ready in 10 minutes.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup plain nonfat Greek yogurt
- 1 scoop vanilla whey protein powder (about 25g protein)
- 3/4 cup unsweetened almond milk
- 1/4 cup low-fat cottage cheese
- 2 tbsp natural almond butter
- 1 tbsp raw honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup fresh blueberries
- 2 tbsp raw almonds, roughly chopped
- 1 tbsp ground flaxseed
- Pinch of nutmeg
Instructions
- 1
Divide the rolled oats evenly among four 16-ounce mason jars, using 1/4 cup per jar.
- 2
Whisk together the Greek yogurt, whey protein powder, almond milk, cottage cheese, almond butter, honey, vanilla extract, cinnamon, salt, and nutmeg in a medium mixing bowl until smooth and fully combined.
- 3
Pour the yogurt mixture evenly over the oats in each jar, dividing the wet ingredients equally.
- 4
Gently stir each jar with a spoon to distribute the oats and prevent clumping, ensuring the mixture is well incorporated.
- 5
Cover each jar tightly with a lid and refrigerate for at least 6 hours, or preferably overnight until the oats absorb the liquid and reach a creamy, pudding-like consistency.
- 6
Remove from the refrigerator and stir well, adding an extra splash of almond milk if the mixture seems too thick.
- 7
Top each serving with fresh blueberries, chopped almonds, and ground flaxseed just before eating.
- 8
Enjoy straight from the jar or transfer to a bowl if preferred — this recipe keeps refrigerated for up to 4 days.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| plain nonfat Greek yogurt | Icelandic-style skyr or plain 2% Greek yogurt | Skyr contains even more protein (20g per 7oz) and delivers a richer, creamier texture while maintaining the high-protein focus |
| vanilla whey protein powder | vanilla plant-based protein powder (pea or hemp blend) | Maintains 20-25g protein per scoop while accommodating vegan diets and offering complete amino acid profiles |
| natural almond butter | PB2 powdered peanut butter mixed with 1 tbsp water, or natural peanut butter | PB2 delivers protein and flavor with fewer calories and fat; regular peanut butter adds richness if you prefer higher calories |
| unsweetened almond milk | fairlife protein shake (vanilla) or plain milk | Fairlife shakes add 10g additional protein per serving; regular milk adds calcium and creaminess while boosting protein slightly |
| low-fat cottage cheese | plain nonfat ricotta or additional Greek yogurt | Both provide similar protein content (12-14g per 1/4 cup) with slightly different textures; ricotta is creamier, more yogurt is tangier |
| fresh blueberries | frozen mixed berries or sliced banana with chocolate chips | Frozen berries are equally nutritious year-round and cost-effective; banana adds carbs for post-workout recovery |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 385 |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 220mg |
| Carbohydrates | 35g |
| Fiber | 7g |
| Sugar | 11g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
