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And we’re back. I know, I know, it’s been forever. I haven’t stopped cooking. In fact I haven’t even stopped taking pictures of what I cook (see Twitter feed for evidence) but the blogging was just one step too many. I’m going to try my best to get back into the swing of this, bringing you, as promised, more recipes suitable for meal prepping. Starting with:
These awesome jars of raspberry cheesecake overnight oats! (Skip to the recipe.)
People (even those who know me pretty well) will sometimes ask if I’m a vegetarian. I’m not—staunch omnivore here—but I see how they get that impression. While I do eat meat, it’s not every day and it’s not likely to be a large portion. Don’t get me wrong, I like a good steak…but when that’s the only thing I’m tasting for bite after bite, I tend to get bored. And full.
When I cook at home there’s a greater chance that the chicken, beef or pork will end up as one component in the dish (like say, a stir fry) rather than the main event. I’ve become a big believer in thinking of meat as a seasoning, buying good quality and stretching it across multiple servings. Personally I think this is better for the planet and it works for my own taste buds and wallet.
All this to say, there are challenges with liking meat but not loving it. It’s really a great source of protein, and since I’ve been paying attention to these things I’ve noticed that if I don’t plan for it, it’s more difficult for me to hit my daily protein goal with a vegetarian breakfast and lunch than it is for my husband, who typically has something containing meat (usually chicken) for lunch. And I don’t always make that up at dinner.
Enter protein powder. I have to say that a lot of it weirds me out with the artificial sweeteners and such, but as soon as I started exploring it I knew it could be a great option for someone like me. If protein didn’t have to mean meat and could instead mean…dessert? Game changer.
I still haven’t come around to anything but the plain Jane varieties (Bob’s Red Mill and Tera’s Whey all the way) but that works fine for my lifestyle. It’s no big deal to stir it into the yogurt I’m already eating, blend it up with some cold brew (seriously, try it), make some protein balls or add it to breakfast like I’m doing here. Each of these jars packs 21 grams of protein, which makes for a great start to the day.
- 12 oz fresh raspberries, washed (2 of the small clam shells)
- 1 tbsp maple syrup, divided
- 1 1/3 cups dry rolled oats
- a pinch of salt
- 1 cup 1% milk
- 1/3 cup water or as needed
- 1 cup whole milk Greek yogurt (I use Chobani)
- 4 scoops plain protein powder (here I'm using Tera's Whey)
- 1 tsp vanilla extract
- Hold back a handful of raspberries to use as the topping. Place the rest in a small saucepan with 1/2 tbsp maple syrup. Cook over medium heat until the berries break down and the mixture becomes sauce-like. Set aside to cool.
- Meanwhile, combine the oats, salt, milk and 1/3 cup water in a medium bowl. Set aside and allow the oats to begin soaking in the liquid. You can add a little more water if they seem dry after 10 minutes or so.
- In a separate bowl, combine the yogurt, protein powder, remaining 1/2 tbsp maple syrup and vanilla extract. Stir well to combine and set aside. It may be grainy at first but the yogurt will absorb the powder after it sits for a few minutes.
- When all the components are ready, assemble the following layers in each of four jars: the cooked raspberries, the oats, the yogurt and the fresh raspberries.
- Store in the refrigerator for up to 5 days.