This is a creamy and delicious twist on your classic overnight oats. Myprotein ambassador Razi Kahn is giving us cheesecake overnight oats that are low-calorie, high-protein, and take less than 10 minutes to make.
Plus, you can make up to five of these and have your breakfast sorted for the entire week.
Sold yet? Let's check it out.
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Ingredients
- Oats Ingredients (per jar)
- 1/3 cup rolled oats
- 1/2 cup fat-free Greek yogurt, plain
- 1/4 cup any milk (Razi used 1%)
- 1 tbsp light cream cheese
- 1/4 tsp vanilla extract
- 1 tbsp any sweetener - (Razi used low-calorie maple syrup)
- 1 scoop Myprotein Impact Whey in Vanilla
- pinch of salt - (approx. 1/8 tsp)
- Topping Ingredients:
- 1 cup frozen raspberries
- 1 tbsp honey
- crushed granola/cereal
Instructions
- Add the oats, yogurt, milk, cream cheese, vanilla extract, sweetener, protein powder, and salt into individual jars, mix well.
- Take your frozen raspberries, add the honey, and cook them into a jam over a saucepan.
- Add the jam as a topping to your oats in each jar. Sprinkle the crushed granola/cereal on top and seal each jar.
- Refrigerate your jars and enjoy!
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