Silken Overnight Oats
Prep Time
15 minutes
Cook Time
0 minutes
Servings
4
If you love the ease of overnight oats but want something higher in protein and fibre, this recipe is for you. Blending silken tofu with orange, yoghurt, kefir, cocoa, and spices creates a creamy, dessert-like base, while stirring in oats, seeds, and carrot at the end keeps some texture. That extra chew means your body has to work harder to break it down, which can help with blood sugar stability.
This recipe makes 4 portions, perfect for meal prep, and will keep in the fridge for up to 3 days.
Nutritional information (Per serve)
Carbohydrate
27 g
13 g is sugar
Fibre
6 g
Fat
11 g
2.5 g is saturated fat
Ingredients
- 300 g silken tofu
- 1 banana
- 2 Medjool dates, stones removed
- 0.5 cup plain low-fat Greek yoghurt
- 0.5 cup plain kefir (or more Greek yoghurt if not using kefir)
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1 tsp vanilla essence
- zest of 1 orange orange zest
- 1 orange orange flesh (pith and seeds removed)
- 1 carrot, finely grated
- 1 cup rolled oats
- 0.25 cup mixed seeds (sesame, hemp, pumpkin, sunflower)
- 0.5 cup plain yoghurt, for topping
- 1 tbsp cacao nibs (optional) (for crunch)
Method
- Add tofu, banana, dates, yoghurt, kefir (if using), cocoa, cinnamon, vanilla, and orange flesh to a blender or food processor. Blitz until smooth and creamy.
- Transfer to a bowl and stir through the grated carrot, oats, and seeds until well combined.
- Divide into 4 bowls, jars, or glasses. Top each with a heaped spoon of yoghurt, orange zest, and a sprinkle of cacao nibs if using.
- Refrigerate overnight to let the oats soften. Enjoy within 3 days.