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overnight oats
Kay

Superfood Overnight Oats

These Superfood Overnight Oats are creamy, satisfying, and packed with powerhouse ingredients like chia seeds, flax meal, and maca powder. Perfect for busy mornings, they offer a nourishing, make-ahead breakfast that fuels your day with plant-based protein, fiber, and energizing nutrients.
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast, Meal Prep, Snack
Cuisine: American, Modern Healthy
Calories: 320

Ingredients
  

Base Ingredients:
  • ½ cup rolled oats
  • ½ cup unsweetened almond milk or any milk of choice
  • ¼ cup plain Greek yogurt or coconut yogurt for dairy-free
  • 1 tsp maple syrup or honey
  • ¼ tsp ground cinnamon
  • 1 pinch sea salt
Superfood Boosts:
  • 1 tbsp chia seeds
  • 1 tsp ground flaxseed
  • 1 tsp maca powder optional but energizing
  • Toppings Add Just Before Serving:
  • Sliced banana or berries
  • 1 tbsp nut butter e.g., almond or peanut
  • 1 tsp cacao nibs or granola
  • Coconut flakes or crushed nuts optional

Equipment

  • Mason jar or airtight container
  • Spoon or small whisk
  • Measuring spoons and cups

Method
 

  1. In a mason jar or bowl, combine rolled oats, almond milk, yogurt, sweetener, cinnamon, and salt.
  2. Stir in chia seeds, flaxseed, and maca powder until fully mixed.
  3. Seal the jar or cover the bowl and refrigerate overnight (or at least 4 hours).
  4. In the morning, give your oats a good stir. Add additional milk if needed to loosen.
  5. Top with fresh fruit, nut butter, and any crunchy toppings you like.
  6. Enjoy cold or let sit at room temperature for 10 minutes before eating.
  7. 🔹 Nutrition Info (Approx. per serving)
  8. Calories: 320
  9. Protein: 10g
  10. Carbohydrates: 38g
  11. Fat: 12g
  12. Fiber: 9g
  13. Sugar: 8g

Notes

Notes
For extra protein, add a scoop of your favorite protein powder or collagen.
To make it vegan, use plant-based yogurt and maple syrup.
Keeps fresh in the fridge for up to 4–5 days.
Great for meal prep: make multiple jars with different toppings.
 
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