I’d be straight up lying if I said I wasn’t struggling to maintain my low-carb nutrition goals during quarantine. Being stuck at home, gym closed down indefinitely, and a pantry stocked for the apocalypse…the perfect recipe for a set back! If I’m being honest, it really did take me a good week to get into a solid at-home routine managing at-home workouts, and a husband that is now home all day every day!
One big adjustment, amidst the several lifestyle changes, was having Taylor home for breakfast! Before these shelter-in-place orders, we’d quickly gulp down a protein shake together, and be on our way out the door. Now that we are home, and given this wonderful luxury of time, we’ve been able to add in an actual breakfast together!
A few weeks ago, I got Taylor hooked on overnight oats – they’re quick, easy, cheap, and a well-balanced breakfast. But if you’re low-carb, like myself – Quaker Oats aren’t part of your daily nutrition. Last night, I whipped up a keto version of his overnight “oats”; and with one spoonful this morning, I couldn’t wait to share on the blog!
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Keto Overnight “Oats” + Quest Nutrition Protein
- 3 TBS chia seeds
- 1 TBS whole flax seeds
- 1/4 cup frozen blueberries
- 1 carton of Quest Nutrition’s Vanilla Protein Shake
Put all ingredients into a medium sized mason jar or glass Tupperware. Stir gently with a spoon to prevent the chia seeds from sticking to the side of your jar. Tighten the lid. Give it a good shake. Refrigerate at least 3 hours or overnight, which is way easier!
Takes about 3 minutes of prep. That’s it!
Check out the Nutrition Facts below.
41 grams of Protein and 7g Net Carbs!
Next time I make this recipe, I’ll consider some other fruit additions instead of the blueberries. Keeping the base of the protein shake, chia & flax, here are a few alternative options I’m thinking of adding:
- 1/4 cup frozen raspberries with 1 TBS almond extract
- 1/4 cup frozen strawberries with 1 TBS cocoa powder
- 1/4 cup grated apple with 1 tsp cinnamon
- 1/8 cup pumpkin puree with 1 tsp Pumpkin Pie Spice
- 1/4 cup frozen pineapple with 1 TBS coconut extract
