Cookie Dough Overnight Oats

Macros - 34P 44C 14F 6 fiber
Servings: 1
Serving size:
Prep Time in Minutes: 5
Cook Time: 4 hours or overnight

Ingredients:
60g unsweetened coconut milk
1/2 tsp vanilla extract
8g maple syrup
15g cashew butter
30g vanilla whey protein powder (I use Earth Fed Muscle Vanilla)
40g rolled or quick oats (see tips)
8g mini dark chocolate chips/ cacao nibs (I use Enjoy Life)
Pinch of salt

Instructions:
1. In a glass container add the liquid ingredients including the cashew butter and stir.
2. Add the whey protein, oats, salt, and chocolate chips/nibs, then stir again.
3. Cover and refrigerate for at least 4 hours or overnight.
4 When ready to eat, stir and add 50g plain Greek yogurt! (It adds an extra 6P, 2C to the macros above.)

Notes:
- Blitzing the rolled oats into flour in a grinder makes the texture more cookie dough like. Highly recommend not skipping this step! - While you can swap out nut butters, cashew butter tastes the most like raw cookie dough in this recipe.
- Any milk works here, adjust macros as needed.
- Doing a combo of 6g cacao nibs and 6g chocolate chips is bomb! Adjust macros as needed.

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