Name: Vanilla Cocoa Overnight Oats with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Rolled oats; 1 scoop Vanilla protein powder; 1 tbsp Unsweetened cocoa powder; 1 tbsp Chia seeds; 0.75 cup Non-fat Greek yogurt; 0.5 cup Unsweetened almond milk; 0.5 tsp Vanilla extract; 1 tsp Maple syrup; 0.13 tsp Sea salt

Vanilla Cocoa Overnight Oats with Greek Yogurt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vanilla Cocoa Overnight Oats with Greek Yogurt

Creamy rolled oats soaked in vanilla protein and rich cocoa, layered with velvety Greek yogurt for a satisfying, chilled breakfast.

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NUTRITION

Protein

52.3g

Fat

10.2g

Carbs

52.7g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

1 tbsp Unsweetened cocoa powder

1 tbsp Chia seeds

0.75 cup Non-fat Greek yogurt

0.5 cup Unsweetened almond milk

0.5 tsp Vanilla extract

1 tsp Maple syrup

0.13 tsp Sea salt

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PREPARATION

1
In a wide-mouth glass jar, whisk together the rolled oats, vanilla protein powder, cocoa powder, chia seeds, and sea salt until well combined.
2
Add the unsweetened almond milk, vanilla extract, and maple syrup to the dry mixture, stirring vigorously to ensure no protein powder clumps remain.
3
Gently fold in half of the Greek yogurt to create a thick, pudding-like consistency throughout the mixture.
4
Seal the jar with a tight-fitting lid and refrigerate for at least 4 hours, or preferably overnight, to allow the oats and chia seeds to fully hydrate.
5
Before serving, top the oats with the remaining Greek yogurt and stir slightly for a marbled, creamy finish.