Blended Cinnamon Roll Protein Overnight Oats

These high-protein blended oats give you the same cozy flavor as cinnamon rolls, but with minimal prep, nutritious ingredients, and 22 grams protein!

⏱️ 130 min πŸ”ͺ Prep: 10 min πŸ“Š Hard πŸ‘οΈ 2 views
πŸ‘¨β€πŸ³ Start Cooking
Blended Cinnamon Roll Protein Overnight Oats Foto: Well Plated

Ingredients

3 servings
  • 2 cups old-fashioned oats
  • 1 scoop vanilla protein powder (I like AboutTime)
  • 1 cup unsweetened almond milk (oatmilk or milk of choice)
  • 1 cup nonfat plain Greek yogurt
  • 1 tablespoon chia seeds (or ground flaxseed meal)
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1 tablespoon Greek yogurt (plain or vanilla)
  • 1/2 tsp pure maple syrup
  • 1 tsp milk of choice

Steps

  1. In a personal blender or high speed blender, blend everything but the icing ingredients together: oats, protein powder, almond milk, yogurt, chia seeds, maple syrup, cinnamon, and salt.

  2. Pour into 3 jars. Refrigerate for 2 hours or up to 4 days.

  3. When ready to serve, stir together the icing ingredients (yogurt, maple syrup, and milk) and drizzle over the top.

Nutrition Facts (per serving)

Macronutrients

Calories36118% DV

*DV = Daily Value based on a 2,000 calorie diet

πŸ’° Cost Estimate

Total Ingredients Rp 26.900
Per Serving Rp 8.967/serving
🏠 Save ~Rp 53.800 compared to buying!
πŸ“‹ Price Breakdown (25% ingredients detected)
IngredientAmountUnit PriceSubtotal
old-fashioned oats 2 cups - -
scoop vanilla protein powder 1 Rp 8.000/100g Rp 8.000
unsweetened almond milk 1 cup - -
nonfat plain Greek yogurt 1 cup Rp 15.000/200g Rp 17.775
chia seeds 1 tablespoon - -
pure maple syrup 2 tablespoons - -
pure vanilla extract 0.5 teaspoon - -
ground cinnamon 0.5 teaspoon - -
kosher salt 0.125 teaspoon - -
Greek yogurt 1 tablespoon Rp 15.000/200g Rp 1.125
pure maple syrup 0.5 tsp - -
milk of choice 1 tsp - -

*Estimated market prices, may vary by region

Source: Well Plated

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