Golden milk overnight oats
This flavorful and nourishing breakfast is quick and easy to prepare.
This recipe was inspired by golden milk ice cream from an ice cream shop. The exotic and bright flavors were adapted for overnight oats.
You can make golden milk overnight oats the night before, so you have a flavorful and nourishing meal waiting for you the next morning. Between the protein and whole grains, it sticks with you until lunch!
Servings: 1
Ingredients
- 2 cups milk of choice (I like Ripple pea protein milk)
- 3/4 teaspoons turmeric
- 2 tablespoons honey
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A couple of grinds of freshly ground black pepper
- 1/2 cup old fashioned rolled oats
- 1/2 cup chopped mango, fresh or frozen, divided
- 1/4 cup plain, fat-free Greek yogurt
- Pinch of salt
- 8 almonds, chopped
- 2 teaspoons unsweetened coconut flakes
Golden milk (makes 2 cups. You only need 1/2 cup of golden milk for the overnight oats):
Note: If you’d like to have less carbohydrate or sugars in it, feel free to use whatever calorie-free sweeteners you’d like. You could also reduce the carb count by using half as much of the rolled oats and keeping everything else the same, it will still be substantial and tasty.
Directions
- Place milk in a small sauce pan and add all ingredients.
- Heat on medium until it comes to a simmer, stir occasionally.
- Let simmer a couple of minutes while whisking slowly; it will get frothy.
- Set aside and let cool.
- Mix together oats, 1/2 cup golden milk, 1/4 cup of the mango, yogurt, and salt in a jar.
- Stir well.
- Refrigerate overnight.
- In the morning top with almonds, the other 1/4 cup of mango, and the coconut flakes.
Nutrition information (per serving)
- Calories: 410
- Total fat: 12 g
- Saturated fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 230 mg
- Total carbohydrate: 62 g
- Dietary fiber: 7 g
- Total sugars: 29 g
- Protein: 17 g