overnight oats - BELLE OMNILEY

Belle Omniley Recipes Baton Rouge, Louisiana

Cookie Butter Chia Pudding Recipe

HOW TO MAKE COOKIE BUTTER CHIA PUDDING

This chia pudding is made with almond milk, chia seeds, sweetener of choice—I like to use agave or honey! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.

What you will need:

COOKIE BUTTER

BISCOFF BISCUITS

MAPLE SYRUP

YOGURT/VANILLA YOGURT

COOKIE BUTTER CARAMEL SAUCE

chia pudding Check out my Cookie Butter Caramel Sauce

Cookie Butter Chia Pudding Recipe

Author: Belle Omniley
Total Time: 4 hours 5 minutes
Yield: 1 serving 1x

Print Recipe

Description

This Chia Pudding is made with almond milk, chia seeds, sweetener of choice—I like to use maple syrup! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.

Ingredients

Scale

4 Tbsp of chia seeds
3 Tbsp maple syrup
2 Tbsp yogurt ⁠
1 tsp vanilla extract
3/4 c + 2 tsp unsweetened almond milk⁠
1 Tbsp cookie butter
2 Tbsp cookie butter topping (recipe here)
2 biscoff biscuits

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Instructions

Mix together chia seeds, maple syrup, yogurt, almond milk, and vanilla in a bowl.

In another small bowl, mix together the remaining almond milk and cookie butter.

Add cookie butter milk mixture to chia seed pudding.

Combine well in an airtight container and refrigerate for 4 hours or overnight until it thickened.⁠

Once thickened, top with cookie butter caramel sauce and refrigerate again for 10 minutes; remove and top with crushed biscoff. Enjoy.⁠

Notes

You can use vanilla yogurt and omit additional vanilla extract

Prep Time: 5
Cook Time: 4 hours
Category: Breakfast
Method: Refrigerator
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 26.4 g
Sodium: 522.4 mg
Fat: 17.4 g
Carbohydrates: 58.3 g
Protein: 9.3 g
Cholesterol: 2.4 mg

Keywords: chia pudding, overnight oats, cookie butter chia pudding

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Belle Omniley Recipes Baton Rouge, Louisiana

BLUEBERRY LEMON OVERNIGHT OATS

Did you make any resolutions this year that had to do with taking better care of yourself? While I don’t do resolutions, I definitely made a commitment to focus on myself more and that includes taking care of my body.

How am I doing that? I’m back at the gym like I never left it and I am eating better. I started back with my overnight oats; I forgot how nourishing and easy of a breakfast option they are. So it’s a must that I share it with you all today.

One of the great things about overnight oats is that you can get super creative with your ingredients. Today I’ll be sharing with you my take on Blueberry Lemon Overnight Oats. If you follow me on Instagram you know I recently partnered with Dannon’s Light and Fit and found myself with some extra Greek yogurt on my hand and I thought to myself??? You guessed it right I’m using Lemon Cream Greek yogurt in my overnight oats. This is some next-level deliciousness, you guys.

You only need a few staple ingredients to make overnight oats.

Oats. Make sure you are using rolled or old-fashioned oats. Please don’t use instant oats-epic fail!
Almond milk. Any milk of choice will work here guys.
Yogurt. Please don’t skip this one-these makes your oats oh so creamy.
Sweetener. I use maple syrup or honey-whichever I have on hand at the time.
Fruit. Whatever you are in the mood for will work well.
Nut butter. I love Smuckers Organics Chunky Peanut Butter.

The great debates when it comes to overnight oats…

Will you eat your oats cold or hot? I myself like to heat mine up-so so good!

Are you topping or not? If you choose to add toppings the possibilities are endless. Coconut, granola, peanut butter, almond butter, trail mix, or anything you like.

Be sure to let me know if you try this recipe or any combination by leaving me a comment below. Be Well-Omniley

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Yield: 1

Blueberry Lemon Overnight Oats

These Blueberry Lemon Overnight Oats are a nourishing and easy breakfast. Make them ahead of time for a quick and easy treat.

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 2 minutes

Ingredients

1/2 C old-fashioned oats
1/2 C almond milk, plain, unsweetened
1/3 C Lemon, greek yogurt
1/4 C blueberries
1/2 tsp maple syrup
pinch of salt

Instructions

1. Mix together all ingredients and give them a stir. Refrigerate overnight or for at least 6 hours.

2. In the morning, place in the microwave for 1 minute or you can eat cold. Add toppings of your choice.