Gluten Free Mini Egg Overnight Pro-Oats

by Bronte Holding

The perfect grab and go breakfast for your Easter meal prep! Can be made gluten free by using gluten free oats, or you can use regular oats if you're not a GF girly! 

For the oats:

  • 1/2 cup gluten free or regular oats
  • 1/2 cup almond milk
  • 1 tsp chia seeds
  • 1/2 scoop protein powder

For the white chocolate ganache:

  • 1/3 cup Greek yogurt
  • 2 tbsp white chocolate chips
  • 1.5 tbsp cream cheese

Optional:

  • Crushed mini eggs + whole mini eggs to decorate

Method:

1. Add all oat ingredients into a bowl or jar. Stir well and refrigerate for at least an
hour.
2. Chop up or crush the mini eggs into smaller pieces for the optional layer.
3. Microwave the white chocolate in a small bowl in 10-20 second intervals, stirring between each until melted.
4. Once melted, mix in the Greek yogurt and room temperature cream cheese. Use a fork or whisk to get rid of any lumps, and microwave for another 10-15 seconds so everything is melted and well combined.
5. Remove oats from the refrigerator, and sprinkle some mini eggs on top. Then pour over the ganache and spread evenly. Put back in the fridge overnight to set.
6. In the morning, top with more mini eggs, berries, or toppings of choice, and enjoy!

Makes 1 serve

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