Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
High-Protein Coconut, Almond and Chocolate Overnight Oats
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- Level: Easy
- Total: 8 hr 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 412
- Total Fat
- 26 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 10 milligrams
- Sodium
- 462 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Sugar
- 13 grams
- Protein
- 20 grams
A high-protein breakfast doesn’t have to mean eggs, meat or protein powder. Oats, nuts, seeds and cottage cheese give this easy make-ahead recipe 20 grams of protein, and as a bonus you won’t even have to turn on your stove. Creamy coconut, bits of dark chocolate and crunchy almonds mean you don’t have to sacrifice flavor for a healthy breakfast.
- Level: Easy
- Total: 8 hr 10 min
- Active: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 412
- Total Fat
- 26 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 10 milligrams
- Sodium
- 462 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 6 grams
- Sugar
- 13 grams
- Protein
- 20 grams
Ingredients
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Directions
Special equipment:
two 8-ounce jars with lids- Mix the oats, hemp, almonds, chocolate, shredded coconut, chia and 1/4 teaspoon salt in a medium bowl. Add the cottage cheese and toss until it’s evenly distributed in the mixture. Whisk the almond milk and coconut cream together and pour it into the oat mixture. Toss until coated and combined. Divide the oats between two 8-ounce jars. Cover with lids and refrigerate for at least 8 hours and up to 2 days. Uncover, stir and enjoy.
