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Mint Chocolate Chip Protein Overnight Oats - Cool, Creamy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup old-fashioned rolled oats (use certified gluten-free if needed)
  • 1 tablespoon chia seeds (or ground flaxseed)
  • 1 scoop vanilla or unflavored protein powder (about 25–30 g; whey or plant-based)
  • 3/4 cup milk of choice (dairy, almond, soy, or oat)
  • 1/4 cup plain Greek yogurt or dairy-free yogurt (optional for extra creaminess)
  • 1–2 teaspoons pure maple syrup or honey (adjust to taste)
  • 1/4–1/2 teaspoon pure peppermint extract (start small; it’s strong)
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 2 tablespoons mini chocolate chips or chopped dark chocolate
  • Optional add-ins: 1–2 tablespoons fresh chopped mint, a few drops natural green food coloring or matcha for color, 1 tablespoon hemp hearts, or 1 tablespoon shredded coconut

Method
 

  1. Start with the dry base: In a jar or bowl, add oats, chia seeds, and protein powder. Stir to evenly distribute the powder so it doesn’t clump later.
  2. Mix the liquids: In a measuring cup, whisk milk, yogurt, maple syrup, peppermint extract, vanilla, and salt. Taste and adjust the sweetness and mint level before pouring.
  3. Combine and stir well: Pour the liquid over the dry mixture. Stir for 20–30 seconds, scraping the bottom and sides to incorporate the protein powder fully.
  4. Add the chocolate: Fold in mini chocolate chips. If using fresh mint or optional color, stir it in now.
  5. Seal and chill: Cover and refrigerate for at least 4 hours, ideally overnight, until thick and creamy.
  6. Finish and serve: In the morning, give the oats a good stir. If they’re too thick, add a splash of milk. Top with extra chocolate chips, a few mint leaves, or a spoonful of yogurt if you like.