Key Lime Pie Overnight Oats

• 200 g Nonfat Greek yogurt (1 cup)
• 60 g Nonfat milk (¼ cup)
• 25 g Vanilla whey protein powder (0.9 oz (about ¾ scoop))
• 20 g Lime juice (1⅓ tbsp)
• 3 g Vanilla extract (¾ tsp)
• 35 g dry Rolled oats (½ cup dry)
• 15 g (a small handful) Cornflakes

You'll need: Jar or container with a lid, Whisk or fork, Spoon.

Method

1. Whisk the lime cream

   In the jar, whisk the yogurt, milk, whey, lime juice and vanilla until completely smooth and no dry powder is left.

   Whisk the lime juice in slowly. All at once can make the yogurt curdle slightly.

2. Stir in the oats and chill

   Stir in the oats, press them under the surface, cover the jar and refrigerate for at least 6 hours, or overnight, until the oats are soft and the cream is thick like pie filling.

   More lime makes it more tart, but add it in the morning. Too much overnight can make it split.

3. Add the cornflake crunch

   Stir the jar, then crush the cornflakes over the top with your fingers for a crumbly pie-crust crunch.

   Add the flakes right before eating. They go soggy within minutes.

Swaps

• Lime juice → Lemon juiceBrighter and less floral, just as tart.
• Cornflakes → A crushed plain cookie, same weightGives a more buttery, pie-crust crunch.