Our glass porridges are nothing new. But they are different every time, only the taste and the ingredients are still great! This time, try these sweet cookie‑flavoured overnight oats, which are packed with protein, supremely creamy and perfect not only for breakfast, but also for a snack or easy, filling dessert to take to school or work.

Shop ingredients

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Chicory Syrup – 350 g – natural chicory root sweetener, rich in inulin fibre and low in sugar

Organic Almond Drink – 1 000 ml – plant-based milk alternative with 5% almonds, unsweetened and free from additives

£3.49

Chia Seeds – 250 g – chia seeds from Paraguay rich in omega-3

£2.49

Almonds Caramelized – 250 g – sweet crunchy delicacy made from fresh almonds

Organic Mini Cookies – 100 g – gluten-free oat biscuits full of nuts and chocolate

£2.69

Nutrition (1 serving)

334 kcal
33 g carbohydrates
8 g fats
26 g protein

Per 2 portions

Base:

1 cup organic rolled oats
30 g vanilla protein powder
1 tsp vanilla extract
2 tsp chicory syrup
1 cup almond milk
120 g non-fat Greek yoghurt
2 tsp chia seeds
pinch salt

Final Touch:

cinnamon coated almonds
Vilgain Coconut Sprinkles
mini cookie

Instructions

In a bowl, mix the oats with the protein powder, chia seeds and a pinch of salt.
Pour milk over the dry ingredients, add Greek yogurt, vanilla extract and chicory syrup.
Mix everything thoroughly.
Prepare 2 jars (the best thing is to use our nut butter jars). Fill the jars with the porridge and refrigerate for 4 hours, but preferably overnight.
Before serving, garnish the oatmeal with mini cookies, chopped almonds in cinnamon and coconut sprinkles.
So, what, you're gonna put them in the house? Or are you gonna take them with you? Where to? Let us know on our Instagram @vilgaincooking! 💪🏻

Products used in the recipe