Overnight Porridge with Strawberries and Peanut Butter

Ingredients

• 5 g chia seeds
• 15 g rolled oats
• sweetener (A few drops, to taste)
• 80 g boiling water
• 25 g milk (The transcript suggests unsweetened almond milk, but the post generically indicates milk; dairy or plant-based milk can be used.)
• 80 g 0% Greek yogurt
• 60 g strawberries (Cut into pieces)
• 20 g peanut butter (For the topping)

Steps

1. 1

   In a bowl or a jar with a lid, combine the chia seeds, rolled oats, and a few drops of sweetener.

2. 2

   Pour the boiling water into the bowl and stir thoroughly so that the oats and chia seeds are completely moistened.

3. 3

   Let the mixture rest for 5 minutes. During this time, the chia seeds and oats will absorb the water and the mixture will begin to thicken.

4. 4

   Add the milk and 0% Greek yogurt to the thickened mixture.

5. 5

   Stir well until smooth and creamy, with no lumps of yogurt.

6. 6

   Cover the bowl or seal the jar and transfer it to the refrigerator overnight, or until the porridge is thoroughly chilled and set.

7. 7

   The following day, wash and cut the strawberries into small pieces.

8. 8

   Top the porridge with the strawberries and drizzle the peanut butter over the top. Serve chilled.

Notes

The post reports approximately 280 kcal, 18 g of protein, 18 g of carbohydrates, 12 g of fat, and approximately 6 g of fiber per serving. The transcript mentions 30 g of unsweetened almond milk, while the written recipe indicates 25 g of milk; the quantity from the post has been retained as it takes priority. Prepare the night before for a breakfast ready in the morning.

Nutrition per serving

• breakfast
• vegetarian
• meal prep
• no-cook
• overnight oats
• high-fiber
• high-protein
• quick