Overnight oats are the easiest make-ahead breakfast there is, but most versions top out around 10g of protein. This one blends cottage cheese and Greek yogurt into the base before it even touches the oats, pushing it to 28g per jar without a scoop of powder.
Everything goes into the jar the night before — five minutes of prep, then the fridge does the work. By morning the oats have absorbed the liquid into something thick and pudding-like, ready for whatever toppings you're in the mood for.
One thing worth knowing: the texture keeps improving the longer it sits, so if you can wait the full 8 hours instead of the minimum, it's worth it — the oats go from softened to genuinely creamy.
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Add cottage cheese, Greek yogurt, milk, honey, and vanilla to a blender. Blend until completely smooth, about 20 seconds.
Pour the blended mixture into a jar with the rolled oats and chia seeds. Stir well to combine.
Cover and refrigerate for at least 8 hours, or overnight. The oats will absorb the liquid and turn thick and creamy.
In the morning, stir once more and top with sliced banana, a swirl of peanut butter, and walnuts.
You can, but the texture and protein content here come from whole-food ingredients (cottage cheese + Greek yogurt), which most readers find creamier and less chalky than powder-based versions.
Up to 3-4 days in a sealed jar. Add fresh toppings just before eating rather than in advance.
Swap the cottage cheese and Greek yogurt for a dairy-free yogurt alternative and unsweetened almond or oat milk — the protein content will be lower without the dairy base.
Blending breaks down the cottage cheese curds completely, so the oats end up smooth and creamy instead of having pockets of cottage cheese texture.