These delicious and indulgent overnights are super healthy, packed full of protein and perfect for meal prep.
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Serves
4
FOR THE OATS:
Apple
Rolled Oat
Unsweetened Almond Milk
Maple Syrup
5% Fat Greek Yoghurt
Vanilla Protein Powder
Vanilla Extract
Ground Cinnamon
FOR THE YOGHURT TOPPING:
5% Fat Greek Yoghurt
Brown Sugar
Unsweetened Almond Milk
FOR THE CRUMBLE:
Cold Unsalted Butter
Rolled Oat
Brown Sugar
Ground Cinnamon
Serves
4
FOR THE OATS:
Apple
Rolled Oat
Unsweetened Almond Milk
Maple Syrup
5% Fat Greek Yoghurt
Vanilla Protein Powder
Vanilla Extract
Ground Cinnamon
FOR THE YOGHURT TOPPING:
5% Fat Greek Yoghurt
Brown Sugar
Unsweetened Almond Milk
FOR THE CRUMBLE:
Cold Unsalted Butter
Rolled Oat
Brown Sugar
Ground Cinnamon
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Step 1.
For the oats, dice or grate the apple, then add ½ the apple to a clean mixing bowl along with the remaining oats ingredients. Whisk together until well combined. Divide the mixture between containers, about 130g per container.
Step 2.
For the yoghurt topping, add the yoghurt to a clean mixing bowl with the remaining topping ingredients. Whisk vigorously for about 2 mins until the mixture becomes shinny and slightly aerated. Add the remaining grated/diced apple and mix through. Gently spoon the mixture over the oats, about 100g per container. I spoon the yoghurt around the edge of the container first before adding to the middle to maintain a visual line between the oats and the topping, but that’s just aesthetic.
Step 3.
For the crumble, add all the ingredients into a clean bowl. Using your fingers, mix the ingredients together until you have no lumps of butter and a nice crumbly texture. Sprinkle over the top of each container.
Step 4.
Cover and place in the fridge overnight. The oats will keep for 3 days.
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