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Raspberry White Chocolate High Protein Overnight Oats - A Creamy, Make-Ahead Breakfast

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

Ingredients
  

  • Old-fashioned rolled oats (not quick or steel-cut)
  • Unsweetened milk of choice (dairy, almond, soy, or oat)
  • Plain or vanilla Greek yogurt (or skyr for extra protein)
  • Vanilla or unflavored whey or plant protein powder
  • Raspberries (fresh or frozen)
  • White chocolate chips or a chopped white chocolate bar
  • Chia seeds (optional, for extra thickness and fiber)
  • Honey or maple syrup (optional, to taste)
  • Vanilla extract
  • Pinch of salt (small but important for flavor)
  • Lemon zest (optional, brightens the raspberries)

Method
 

  1. Measure your base: In a jar or container, add 1/2 cup rolled oats and 1 tablespoon chia seeds (optional for thicker texture).
  2. Mix the wet ingredients: In a bowl, whisk 1/2 cup milk, 1/3 cup Greek yogurt, 1 scoop protein powder, 1/2 teaspoon vanilla extract, and a small pinch of salt until smooth. If using, stir in 1–2 teaspoons honey or maple syrup.
  3. Combine: Pour the wet mixture over the oats. Stir well so no dry clumps remain. The mixture should look loose; it will thicken overnight.
  4. Add the fruit and chocolate: Gently fold in 1/3–1/2 cup raspberries and 1–2 tablespoons white chocolate chips. If using lemon zest, add a pinch now.
  5. Chill: Seal the container and refrigerate for at least 4 hours, ideally overnight, to let the oats hydrate and flavors meld.
  6. Finish and serve: In the morning, give it a stir. If it’s too thick, splash in more milk. Top with a few extra raspberries and a sprinkle of white chocolate for looks and texture.