Luke Hines’ 5-ingredient overnight protein oats recipe

With just five ingredients, Luke Hines’ gluten-free overnight protein oats is the breakfast recipe you’ll wish you knew about sooner.

It’s loaded with good stuff and takes just a few minutes to prep – perfect for those busy mornings. Topped with creamy yogurt and fresh berries, it’s a refreshing breakfast indulgence. 


45 g (½ cup) gluten-free rolled oats

40 g scoop vanilla plant-based protein powder

250 ml (1 cup) coconut water

125 g (1 cup) frozen mixed berries, plus extra to serve

2 tbsp low-fat high-protein plain Greek yoghurt or coconut yoghurt, to serve

Serves 1


Step 1.

Combine the oats, protein powder, coconut water and berries in a large jar or bowl and mix well. For a more paste-like bircher muesli consistency, use less liquid; for a runnier consistency, add more coconut water or water.

Step 2.

Cover the oat mixture and transfer to the fridge overnight so the oats absorb all the liquid and the berries thaw.

Step 3.

The next day, enjoy your overnight oats topped with the yoghurt and extra berries.


For extra carbs, add some dried fruit; for increased healthy fats, add some nuts and seeds; and for extra protein and fibre, add some chia seeds. 

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Five in Five Extract from Five Kilos in 5 Weeks by Luke Hines. Photos by Mark Roper. Available from