Substitutions

• Quick oats or old fashioned rolled oats
  • If you don’t have large flake oats you can substitute quick or rolled oats instead. I recommend reducing the milk by 1-2 tbsp so that it’s not too liquidy or mushy.
• Flavoured Greek yogurt
  • If you prefer a flavoured Greek yogurt, you can use this in place of the plain Greek yogurt in this recipe. I recommend vanilla, raspberry or coconut flavoured yogurt.
• Regular yogurt
  • Instead of Greek yogurt, you can use regular yogurt. However, this tends to be more liquidy than Greek yogurt so I recommend reducing the milk by 1-2 tbsp.
• Alternative milks
  • If you are looking for a higher protein option, I recommend using dairy milk or soy milk. Other plant-based beverages like oat milk or almond milk will still work in this recipe but provide much less protein.
• Frozen raspberries
  • Use frozen raspberries instead of fresh, if preferred.
• Strawberries, blueberries or blackberries
  • You can use a variety of berries in this recipe if you prefer them to raspberries.
• Peanut butter or other nut butters
  • Feel free to add an alternative nut butter if you’re not a fan of almond butter. 
• Protein powder
  • If you want to add an extra boost of protein to overnight oats, you can use protein powder. I recommend adding a small amount, about 1 tbsp, to start with to make sure you enjoy the taste and texture. 
• Maple syrup, honey or chocolate chips
  • Add any of these ingredients to increase the sweetness of this breakfast.

Dietary preferences:

• To make this recipe gluten free: make sure you opt for gluten free oats!
• To make it nut free: opt for a seed butter instead of almond butter. For example, tahini or sunflower seed butter.
• To make it vegan: choose plant-based yogurt and milk like soy, almond or oat milk instead of dairy milk.