Raise your hand if you have all the time in the world every morning before work to make a nutritious, delicious breakfast.
No takers? Didn’t think so. That’s why this Strawberry Shakeology Overnight Oats recipe is about to be your new BFF.
Not everyone can be a meal-prep master, so starting with preparing a single meal ahead of time is a good way to ease into prepping for a whole week. All you need for this recipe are five ingredients: uncooked old-fashioned rolled oats, sea salt, Strawberry Shakeology, chia seeds, and almond milk. Everything (except ⅓ cup of almond milk) goes in your jar or bowl, then you seal it, put it in the fridge, and let the magic happen.
If you’re feeling crafty, you can make this easy breakfast in a one-pint Mason jar. Not only will your breakfast be Pinterest-worthy, but you can also just grab it and go in the morning. Otherwise, a small bowl will work just fine.
(Pro tip: Make sure you don’t use quick-cooking oats or things might get a little too mushy.)
After you roll out of bed, all you have to do is pour in the rest of the almond milk and voila! Breakfast = done. If you like your morning oats warm, just pop it in the microwave before you dig in.
This recipe has lots of protein and fiber to help you feel full longer, so you can say good-bye to those mid-morning munchies.
Don’t have Shakeology? Get it here!
Strawberry Shakeology Overnight Oats
These Strawberry Overnight Oats are made with old-fashioned rolled oats, sea salt, nutritious chia seeds, almond milk and creamy Strawberry Shakeology.
- ½ cup dry old-fashioned rolled oats
- 1 pinch sea salt (or Himalayan salt)
- 1 scoop Strawberry Shakeology
- 1 Tbsp. chia seeds
- 1 cup unsweetened almond milk divided use
Combine oats, salt, Shakeology, and chia seeds in a medium bowl; mix well.
Add ⅔ cup almond milk; mix well. Soak, covered, in the refrigerator overnight.
In the morning, add remaining ⅓ cup of almond milk, if desired; serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Photos by Kirsten Morningstar