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Cake Batter Overnight Oats

Cake Batter Overnight Oats

Enjoy delicious Cake Batter Overnight Oats for a quick and kid-approved breakfast packed with protein.
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Prep Time 4 hours
Total Time 4 hours
Course Breakfast
Cuisine American
Servings 2 servings
Calories 250 kcal

Equipment

  • Bowl
  • spoon
  • fridge

Ingredients
  

  • 1 cup rolled oats certified gluten-free if GF
  • 1.5 tablespoon chia seeds
  • 1 cup almond milk
  • 3 tablespoon cashew butter or almond butter
  • 2 tablespoon maple syrup
  • 0.25 teaspoon almond extract
  • 1 pinch salt
  • 0.25 cup sprinkles

Instructions
 

  • In a bowl, mix oats, chia seeds, almond milk, cashew butter, maple syrup, almond extract, and salt.
  • Stir in sprinkles.
  • Cover and place in fridge for at least 4 hours. My recommendation is to leave them in for 8-10 hours.
  • Refresh with splash of almond milk before eating.

Notes

Add banana, berries, chia seeds, coconut flakes, or a drizzle of nut butter for added yum.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 150mgPotassium: 300mgFiber: 6gSugar: 8gCalcium: 300mgIron: 2mg
Keyword Cake Batter Overnight Oats, dairy-free, easy breakfast, gluten-free, healthy meal prep, Vegan
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