| COOKIE DOUGH OVERNIGHT OATS |
Creamy, indulgent, cookie dough overnight oatmeal! A super quick, easy, sweet, and balanced way to start the day.
Recipe notes:
You can sub in any nut or seed butter in place of the tahini. Cashew butter would be a great replacement!
Sprouted oats are higher in protein and micronutrients. If you have them available to you I suggest buying those. If you don’t have sprouted a regular rolled oat will work!
The vanilla and salt are key to making these cookie dough like, so don’t skip those!
Try different add-ins like nuts, seeds, or even sprinkles!
Recipe makes 1 serving
Macros per serving:
395 cals - 15g fat - 36g carbs - 29g protein
Ingredients:
1/3 cup sprouted oats
1/2 tablespoon tahini
25g vanilla protein
1/4 tsp vanilla bean powder or 1 tsp extract
big pinch of salt
2/3 cup water
1 tbsp chocolate chips
Recipe:
To a blender add: oats, tahini, vanilla protein, vanilla bean, salt, and water. Blend until nice and smooth. Pour into container and top with chocolate chips. Seal and refrigerate overnight.
If you're looking for more high protein breakfast recipes make sure to check out the High Protein Vegan Breakfast Ebook!