High Protein Peaches and Cream Overnight Oats

If you love a high protein breakfast, be sure to check out my blueberry cheesecake overnight oats or high protein omelette.

What makes this recipe great?

• Easy to make
• 20 grams of protein
• No protein powder
• Great for meal prep
• Filling
• High fiber
• Great for on-the-go breakfast

Ingredient spotlight

• Cottage cheese – this is what adds most of the protein to the dish. I recommend using a low-fat or whole milk cottage cheese for the best flavor. I find that fat-free cottage cheese is a little more tart in flavor and may require additional sweetener.
• Rolled oats – for this recipe, you will want to use rolled oats (sometimes called old fashioned oats). These give the best texture. You could also use quick oat but do not use steel cut oats, they will not soften enough.
• Maple syrup – this sweetness the dish. You could also use honey or your favorite liquid sweetener (use a monk fruit maple syrup if you are trying to lower the carbs).
• Chia seeds – chia seeds are a great way to thicken the oats and also add more fiber. If you don’t have them, it’s ok to omit them.
• Peaches – use fresh or frozen peaches. I recommend that you peel the skin for fresh. If using frozen, defrost before mashing.

How to make peaches and cream overnight oats

Add cottage cheese, milk and maple syrup to a blender or food processor. Blend until smooth.

Add oats and chia seeds to a 16 oz. container with a tight fitting lid. Add the cheesecake mixture to the oats and stir well until fully combined.

Cut the peaches into small bite size pieces. Add half to the cottage cheese oatmeal mixture. Stir to incorporate. Add the remaining peaches on top and place in the fridge for at least 2 hours (preferably overnight).

Other additions

• Chopped nuts: Pecans, almonds, pumpkin seeds, walnuts
• Other fruit: Add blueberries, raspberries, strawberries or cherries for a  fun flavor combination
• Coconut flakes (I prefer toasted)
• White chocolate chips
• Granola (for a crunchy topping)
• Crumbled graham crackers – this would make this taste almost like cheesecake
• Added protein – you can add more protein with protein powder or collagen peptides. If you are using a vegan protein powder, you will need more liquid. Add about ¼ cup of milk for a full serving of vegan protein powder.

Common questions

What makes this recipe high protein?

The protein from this recipe comes from the cottage cheese (1/2 cup = 13-14 grams of protein), the oats (1/3 cup = 5 grams of protein), and the chia seeds (1 tablespoon = 2 grams of protein).

Do you have to blend the cottage cheese?

I recommend that you blend the cottage cheese to give the dish a more cheesecake consistency. Cottage cheese gets very silky and thick when blended.

Does it matter what cottage cheese you choose?

For this recipe, the curd size doesn’t matter, since you are blending the cottage cheese. I recommend you use a low fat or whole milk cottage cheese since these have the best taste. The fat free cottage cheese tends to be more tart tasting and may require you to add more maple syrup.

How many days in advance can you make this?

These cheesecake overnight oats can be stored in the fridge for up to 3 days. If you are adding anything like granola or crumbled graham crackers for texture, wait to add them until right before serving.

Can you make this without cottage cheese?

Yes, you can substitute the cottage cheese for a high fat Greek yogurt. You would not need a blender for this.

Can you make this dairy free?

If you are dairy free, use your favorite dairy free yogurt (I like coconut yogurt or cashew yogurt) and add 1 serving of your favorite vanilla protein powder. You may also need additional dairy free milk.

Note: If you cannot tolerate lactose but can have dairy, there are some lactose-free cottage cheese brands on the market (Good Culture makes one).