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High-Protein Overnight Oats: The Fibermaxxing Breakfast That Actually Fills You Up

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Creamy high-protein overnight oats made with a blend-and-fold oat flour trick, psyllium husk, and cottage cheese for 30g protein and 12g fiber per jar.

Ingredients

Scale
  • 1/2 cup rolled oats, blended into a coarse flour
  • 1/2 cup rolled oats, whole
  • 1/2 cup low-fat cottage cheese, blended smooth
  • 3/4 cup milk of choice
  • 1/2 teaspoon psyllium husk powder
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Toppings: sliced banana, berries, nut butter, granola

Instructions

  1. Pulse half the oats (1/2 cup) in a blender or spice grinder until they form a coarse flour. Set aside.
  2. In a separate small cup, whisk the milk and psyllium husk powder together immediately and vigorously for 15 seconds until no clumps remain.
  3. Blend the cottage cheese on its own (or with a splash of the milk) until completely smooth with no visible curds.
  4. In a jar, combine the oat flour, whole oats, blended cottage cheese, psyllium-milk mixture, chia seeds, maple syrup, vanilla, and salt. Stir thoroughly until fully combined.
  5. Cover and refrigerate for at least 6 hours, or overnight.
  6. Before eating, stir well and loosen with a splash of milk if needed. Top with banana, berries, nut butter, or granola and serve cold.

Notes

Always whisk the psyllium husk into the liquid first and separately — adding it straight to the jar causes rubbery clumps. Blend the cottage cheese fully smooth or the texture will taste grainy. Dairy-free swap: silken tofu blended with a little lemon juice in place of cottage cheese. Jars keep well in the fridge for up to 4 days; the texture actually improves on day 2.

Find it online: https://www.rapidrecipes.blog/high-protein-overnight-oats-the-fibermaxxing-breakfast-that-actually-fills-you-up/