Description

Creamy Greek yogurt overnight oats with a tablespoon of almond flour for better texture. Protein-packed, meal prep-friendly, and easy to customize with lemon poppy seed, apple cinnamon, or your favorite mix-ins.

Ingredients

¼ cup oats (quick or rolled)
¼ cup Greek yogurt
1 Tbsp almond flour
1 Tbsp allulose maple syrup
¼ tsp cinnamon
¼ cup milk
Pinch of salt

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Instructions

Mix the base. Combine oats, Greek yogurt, almond flour, syrup, cinnamon, milk, and salt in a jar or container. Stir until everything is combined. Add variation mix-ins before refrigerating if desired.
Refrigerate overnight. Cover and refrigerate for at least 4 hours or overnight.
Stir and serve. Give the oats a good stir. Add a splash of milk if they're thicker than you'd like. Top with fresh mix-ins (like diced apple and pecans) and enjoy.

Notes

Big batch: Multiply the base by however many servings you need and mix in one big bowl. Refrigerate, then scoop into jars and add mix-ins.

Sweetener swap: Regular maple syrup or honey work if you're not using allulose. Just be mindful that adding sugar can impact your body's glucose response.

Nut-free swap: Substitute coconut flour for the almond flour. Use half the amount since it's extra absorbent.

Nutrition facts reflect the base recipe made with full-fat Greek yogurt and whole milk.

Nutrition

Serving Size: 1
Calories: 240
Sugar: 10.3 g
Sodium: 51.5 mg
Fat: 4.9 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 12.4 g
Cholesterol: 10.5 mg