This delicious no-cook alternative to porridge is perfect for summer!
*use gluten free oats to make this recipe gluten-free.
**use soya yoghurt if you're lactose intolerant.
NB the key is to use equal quantities of the oats, milk and yoghurt - so if you use 1/3 cups measure you would be using 85ml milk, 35g oats and 100g yoghurt.
If you want to add a scoop of protein powder (to make PROATS!) then add an extra 1-2 tbsp (15-30ml) of milk. I use MyProtein.
Nutritional stats exclude toppings.
Amount Per Serving
% Daily Value
Total Fat 5 g
Total Carbohydrates 37 g
Protein 16 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Nics Nutrition at https://nicsnutrition.com/overnight-oats/