Cinnamon Protein Overnight Oats

• 200 g Nonfat Greek yogurt (1 cup)
• 100 g Nonfat milk (⅓ cup)
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 2 g Ground cinnamon (¾ tsp)
• 3 g Vanilla extract (¾ tsp)
• 40 g dry Rolled oats (½ cup dry)

You'll need: Jar or container with a lid, Fork or small whisk, Spoon.

Method

1. Whisk the cinnamon cream

   In the jar, whisk the yogurt, milk, whey, cinnamon and vanilla for about 60 seconds, until no dry powder is left.

   Add the milk a splash at a time. It loosens the yogurt so the whey mixes in without lumps.

2. Stir in the oats and chill

   Stir in the oats so they're all wet, press them just under the surface, put the lid on and refrigerate for at least 6 hours, or overnight, until soft.

   Press the oats under the cream. Any left on top dry out and stay hard.

3. Stir and eat

   Stir the oats well, loosening them with a splash more milk if they've set firm, and eat cold straight from the jar.

   Taste before adding anything else. The cinnamon and vanilla already make it sweet.

Swaps

• Nonfat milk → Unsweetened soy milkDairy-free liquid, though the yogurt and whey still contain dairy.
• Rolled oats → Old-fashioned oats with a spoon of chia seedsThicker and more filling. Add 30 g milk.