The provided nutrition data lists 42.5 g of protein for the complete recipe. With the recipe set as one serving, it is built as a full breakfast rather than a small side bowl. Skyr, soy beverage and de-oiled peanut flour supply the protein, while oats and chia give the mixture its set texture.
BreakfastChocolate Peanut High-Protein Overnight Oats
Thick chocolate overnight oats with a clean peanut finish and enough skyr to make the jar properly substantial. Chia seeds set the mixture into a spoonable breakfast by morning.
Ingredients
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Preparation Steps
Mix the oats
Add the dry oats, plain skyr, unsweetened soy beverage, dried chia seeds, de-oiled peanut flour, unsweetened cocoa powder, vanilla extract, and salt to a jar or bowl. Stir for about 30 seconds, scraping the bottom and sides until no dry cocoa pockets remain; the mixture should be pourable but lightly thickened.
Chill and serve
Cover and refrigerate for at least 8 hours or overnight. Stir firmly before eating; the oats should be thick and creamy, with the chia evenly distributed and the mixture thick enough to hold on a spoon.
Add the fruits
This time, I went with raspberries, as they are one of my favourites, and I find that they match perfectly with the flavour of the cocoa powder. Add them in the morning if you want to keep the fruit’s structure intact, but I also tested breaking them down like jam in the evening and adding them with everything else, and they tasted great!
Recipe insights
The protein total belongs to the whole jar
A dairy-free swap needs a thicker yogurt
Plain skyr can be replaced with 200 g of thick plain soy yogurt for a plant-forward version. Keep the full chilling time: the finished oats will be slightly looser and lower in protein. A thin soy yogurt will not give the same spoonable result.
Vary the fruits
One can say that overnight oats are boring, but I’m not one of them. I find them extremely versatile: simply vary the fruits, and it feels like a completely new breakfast! With this one, I also tried bananas (my wife’s favourite, héhé) and peaches, and it worked prettttttttttty well.
Add sugar? NO WAY
This recipe contains no added sugar, so for people accustomed to sugar, it may taste as though breakfast could be sweeter. It’s your call whether to avoid adding sugar and get used to the fact that I generally try not to make recipes that turn you or my family diabetic. If you want it to taste a bit sweeter, add a ripe banana, and it’ll be all good, I swear!
CURATED COLLECTIONS
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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