Ingredients:

  • 1/2 cup Old Fashioned Rolled Oats (approx. 45g)
  • 1/2 cup unsweetened almond milk (120ml)
  • 1/4 cup nonfat Greek Yogurt (60g)
  • 1 tablespoon Chia Seeds (12g)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Start by adding your 45g of rolled oats and 12g of chia seeds into the jar. Add that pinch of sea salt now too. Adding the dry ingredients first prevents them from splashing when you pour the milk in later.
  2. Spoon in your 60g of Greek yogurt. I like to plop it right on top of the oats. If you are using a flavored yogurt, just keep in mind it might change the sweetness level, so you might want to skip the maple syrup.
  3. Pour in your 120ml of almond milk, followed by the maple syrup and vanilla extract. At this point, the jar will look very liquidy, but don't panic. The oats and seeds haven't started their work yet.
  4. Screw the lid on tight. Shake the jar for about 30 seconds until the yogurt is fully integrated and no dry clumps remain. You should see a uniform, milky color throughout the jar.
  5. Place the jar in the refrigerator. You need a minimum of 6 hours, but I find that 8 to 10 hours is the sweet spot for the best texture. The oats should look swollen and the liquid should be completely thickened.
  6. Before you eat, open the jar and give it one more quick stir. This incorporates a little air and redistributes any syrup that might have settled. This is also the time to add a splash more milk if you prefer a thinner consistency.
  7. Add your fresh toppings right before serving. Whether it is sliced strawberries, a handful of walnuts, or a sprinkle of hemp hearts, adding them last ensures they stay crisp and fresh against the velvety oats.