1/4 cup rolled oats
1/4 cup greek yogurt (I use 0% Fage)
1/3 cup + 1 Tablespoon unsweetened almond milk
1 1/2 Tablespoons Chia seeds
2 Tablespoons PB2 Powdered peanut butter
1/2 banana sliced
I eat overnight oatmeal about 5 days a week. I love it because I can make it ahead of time, so when it is time to eat breakfast, I can just grab it and go.
I got this recipe idea from my friend, Megan. I was chatting with her about PB2 and she said she put it in her overnight oats and I thought that was a brilliant idea. I use PB2 because it only has 45 calories and 85% less fat a serving and regular peanut butter has about 200 calories.
All you need to do is mix the first 5 ingredients. Once mixed, I add the sliced bananas and put it in my mason jar and toss it in the fridge. Easy Peasy.
My recipe has 246 calories, .5 grams saturated fat, 8.3 grams of dietary fiber, 10.8 grams sugar, and 16.1 grams of protein. Wow! That's a lot of protein.