Overnight Oats

Serving Size 1

Prep Time 5 mins

Cook Time 4 mins

Difficulty Easy

Inspired by: My Quiet Kitchen

Ingredients

For Overnight Oats:

  • ½ package Nasoya Silken Tofu 
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract
  • ½ cup rolled oats
  • 1 tbsp chia seeds

For Mix-Ins: 

  • 1 tsp cocoa powder
  • 2 tbsp peanut butter
  • Chocolate chips, garnish
  • ¼ c frozen cherries, thawed & smashed 
  • 2 tbsp almonds, chopped
  • Cacao nibs, garnish
  • 1/3 banana, mashed
  • 1 tsp pumpkin pie spice 
  • Walnuts, chopped for garnish
  • ¼ c strawberry rhubarb compote (see below recipe) 
  • 1 tsp cinnamon 
  • Granola, garnish

Strawberry Rhubarb compote:

  • 2 cups chopped fresh strawberries
  • 2 cups chopped rhubarb
  • ⅓ cup brown sugar
  • ⅛ tsp salt

 

Protein per serving in full recipe: 24g

Preparation

  1. Overnight Oats:
  2. In a blender combine the tofu, sweetener, vanilla, and salt. Blend until smooth. In a bowl or other container, combine the oats and chia seeds. Pour the blended tofu mixture over the oats, and stir until fully incorporated.
  3. Add desired mix-ins.
  4. Chocolate Peanut Butter – peanut butter, cocoa powder, top with chocolate chips before eating.
  5. Cherry Pie – cherries, almonds, top with cacao nibs before eating.
  6. Banana Bread – banana, pumpkin pie spice, top with walnuts before eating.
  7. Strawberry Rhubarb – strawberry rhubarb compote, cinnamon, garnish with granola before eating.
  8. Cover the overnight oats and refrigerate until ready to eat, anywhere from 3 hours to overnight.
  9. Strawberry Rhubarb Compote:
  10. Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
  11. Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

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