Description
Make this high-protein savory overnight oats recipe ahead of time for a simple, filling breakfast that keeps you energized.
Ingredients
Scale
- 2 Tablespoons Butter
- 2 Cups Old Fashioned Rolled Oats
- 1/4 teaspoon Kosher Salt, divided
- 1 1/4 Cups Water
- 1 Cup Baby Kale, or spinach
- 1 Tablespoon Olive Oil
- 1 1/2 Cups Low Fat Cottage Cheese
- 1 Cup Cherry or Grape Tomatoes, sliced
- Flaked Sea Salt, to taste
- Aleppo Pepper, to taste
- Lemon Juice, fresh, optional
Instructions
- Melt the butter in a saucepan over medium heat. Add the oats and toast for 2 to 3 minutes, stirring often, until the oats smell nutty and buttery. Add a dash of salt and stir.
- Remove the pan from the heat and carefully pour in the water. Cover with a lid and let the mixture sit for 7 minutes. For a quicker method, simmer for 3 minutes.
- Roughly chop the kale.
- Drizzle olive oil in a small pan and heat over medium-high heat. Quickly sauté the kale with a pinch of kosher salt. Remove from heat.
- Combine the cooked oats, sautéed kale, cottage cheese, sliced tomatoes, flaked sea salt, Aleppo pepper, and optional lemon juice in a container. Mix well.
- Cover the container and refrigerate for at least 4 hours or overnight before eating.
Notes
- You can skip the initial toasting and sautéing steps if you need a true no-cook version; just mix all ingredients and chill.
- For added texture, remove the cooked oats and sautéed kale to a plate, add a little more oil to the pan, and give the oats a quick sauté after they have soaked.
- Use quick oats only if you adjust the soaking time significantly, as they break down faster than rolled oats.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Breakfast
- Method: No-Cook (with optional light cooking)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 25
- Cholesterol: 35
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