High-Protein Raspberry & Peanut Butter Overnight Oats

• servings: 2 servings
• total time: 8 hours 20 minutes

Ingredients

1 cup unsweetened soy milk

½ cup reduced-fat plain strained (Greek-style) yogurt, divided

3 tablespoons smooth natural peanut butter

3 teaspoons honey, divided

¼ teaspoon salt

1 cup old-fashioned rolled oats

1¼ cups fresh raspberries, coarsely chopped, divided

1½ teaspoons chia seeds

Directions

Whisk 1 cup soy milk, ¼ cup yogurt, 3 tablespoons peanut butter, 2 teaspoons honey and ¼ teaspoon salt in a large bowl until thoroughly combined. Stir in 1 cup oats. Cover and refrigerate until thickened, at least 8 hours.

Meanwhile, in a medium bowl, using a fork, lightly mash 1 cup raspberries until all the berries are flattened; stir in 1½ teaspoons chia seeds and the remaining 1 teaspoon honey. Let stand at room temperature for 10 minutes, stirring occasionally. Whisk in the remaining ¼ cup yogurt. Cover and refrigerate until ready to use.

When ready to serve, spoon ½ cup oat mixture in each of 2 (12-ounce) jars; spoon ¼ cup raspberry mixture over each. Spoon ½ cup oat mixture over each raspberry layer. Add the remaining raspberry mixture (about 2 tablespoons per jar); top with the remaining ¼ cup raspberries.

Nutrition

• Calories: 448 kcal
• Total Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 381 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 13 g
• Total Sugars: 16 g
• Protein: 20 g