High-Protein Raspberry & Peanut Butter Overnight Oats

Yield: 2 servings

Time:

• Active, 20 minutes

• Total, 8 hours and 20 minutes

Ingredients:

• 1 cup unsweetened soy milk

• 1/2 cup reduced-fat plain strained (Greek-style) yogurt, divided

• 3 tablespoons smooth natural peanut butter

• 3 teaspoons honey, divided

• 1/4 teaspoon salt

• 1 cup old-fashioned rolled oats

• 1 1/4 cups fresh raspberries, coarsely chopped, divided

• 1 1/2 teaspoons chia seeds

Instructions:

1. Whisk 1 cup soy milk, 1/4 cup yogurt, 3 tablespoons peanut butter, 2 teaspoons honey and 1/4 teaspoon salt in a large bowl until thoroughly combined. Stir in 1 cup oats. Cover and refrigerate until thickened, at least 8 hours.

2. Meanwhile, in a medium bowl, using a fork, lightly mash 1 cup raspberries until all the berries are flattened; stir in 1 1/2 teaspoons chia seeds and the remaining 1 teaspoon honey. Let stand at room temperature for 10 minutes, stirring occasionally. Whisk in the remaining 1/4 cup yogurt. Cover and refrigerate until ready to use.

3. When ready to serve, spoon 1/2 cup oat mixture in each of 2 (12-ounce) jars; spoon 1/4 cup raspberry mixture over each. Spoon 1/2 cup oat mixture over each raspberry layer. Add the remaining raspberry mixture (about 2 tablespoons per jar); top with the remaining 1/4 cup raspberries.

   
   

Source: Eating Well

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