Lynbrook | New Hyde Park | NY

overnight oats

RECIPE OF THE WEEK: PROTEIN OVERNIGHT OATS

This week enjoy protein overnight oats. A fast easy meal you can prep the night before to get your day started off right!

Prep Time: 10 Mins               Total: 10 Mins           Servings = 1  

Calories: 466kcal   Carbohydrates: 54g   Protein: 30g   Fat: 14g    

Ingredients/ Equipment:

  • ½ cup old fashioned rolled oats
  • ¾ cup unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • ½ Tablespoon chia seeds
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ cup fresh berries, for topping
  • ½ Tablespoon almond butter, for topping

Directions:

  • Combine all ingredients except the toppings in a small container.
  • https://e68ed46471767b83931d171eaea4f8d4.safeframe.googlesyndication.com/safeframe/1-0-45/html/container.html Cover container with a lid and place in the fridge overnight (or at least 1-2 hours).
  • Bring out of the fridge in the morning and stir. You’ll notice that the protein powder, oats and chia seeds soak up a lot of the liquid so you may want to add a little more almond milk or water before serving.
  • Top with toppings of your choice and enjoy. I used ½ cup blueberries and ½ Tablespoon almond butter for the nutrition facts on these

Recipe can be found at eatingbirdfood here!

RECIPE OF THE WEEK: CASHEW CREAM OVERNIGHT OATS

Cashew Cream Overnight Oats

Yields: 10 Servings

Calories per serving: 502

Carbohydrates: 52g

Protein: 15g

Fat: 30g

Ingredients

2.5 Cups Steel Cut Oats

5 Cups Water

1 Cup Unsalted Raw Cashews

1 tsp Cinnamon

1 tsp Vanilla

1 Tbsp Honey

1 1/2 Cups Unsalted Mixed Nuts and Raisin Blend

2 cups Blueberries

Directions

  1. Soak your steel cut oats overnight in 5 cups of water either in a 32 oz mason jar or container.
  2. While the oats are soaking, you will now make your cashew cream. First you will add your cashews, cinnamon, honey, and vanilla into a blender. Next you will fill the blender with just enough water to make the cashews float. Blend until smooth and creamy. If you need to add more water only add by 1 tablespoon at a time to avoid a runny consistency.
  3. Add your cashew cream into a jar and keep in the fridge with your oats until morning.
  4. Once your oats have absorbed most of the water in the jar, you can drain the excess into a sifter. Then place the oats in a large bowl.
  5. Now you will add your cashew cream to the oats until evenly coated.
  6. While serving, you can add the mixed nuts/berries on top of the cashew cream oats. Blueberries will also be added at this time as well.
  7. These overnight oats can be stored in individual jars or containers to make for convenient meal prepped breakfasts!

Recipe of the Week: Apple Cinnamon Baked Oatmeal

Looking for a wholesome breakfast that will fill you up? Try these baked oats! Perfect to feed a crowd or make breakfast ahead of time.

Serves: 6
Serving Size: 1 oatmeal piece and 2/3 cup berries

Ingredients

  • 2 1/2 cups old-fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups unsweetened almond milk
  • 2 cups sweet apple, grated and unpeeled (such as Honeycrisp)
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup walnuts, chopped
  • 2 cups strawberries, sliced
  • 1 cup raspberries
  • 1 cup blackberries

Directions

  1. Preheat the oven to 375°F. In a large bowl, stir together oats, cinnamon, baking powder and salt. Stir in almond milk, grated apple, syrup and vanilla. Pour mixture into an 11-by-7-inch glass baking dish coated with cooking spray. Sprinkle evenly with walnuts.
  2. Bake until set, about 35 minutes. Let stand 5–10 minutes before cutting into six pieces.
  3. Combine strawberries, raspberries and blackberries in a bowl. Serve berry mixture over oatmeal.

Nutrition (per serving):
Calories: 232
Total Fat: 11g; Carbohydrate: 31g; Dietary Fiber: 7g; Sugar: 12g; Protein 7g

 

Original recipe from MyFitnessPal can be found here!