Ingredients:

  • 1/2 cup (45g) Certified Gluten-Free Rolled Oats
  • 1/2 cup (120ml) Unsweetened Almond Milk
  • 1/4 cup (60g) Plain Greek Yogurt
  • 1 tbsp (12g) Chia Seeds
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1 tbsp (15ml) Maple Syrup
  • 1/4 cup (30g) Fresh Blueberries
  • 1 tbsp (10g) Sliced Almonds
  • 1 tsp (5g) Hemp Hearts

Instructions:

  1. Combine the certified gluten-free rolled oats, chia seeds, and maple syrup in your 16 oz glass mason jar. Stir these dry and sticky ingredients first to ensure the seeds don't clump.
  2. Pour in the almond milk, Greek yogurt, and vanilla extract.
  3. Whisk vigorously with a fork until the mixture is smooth and no dry pockets of oats remain. Note: This prevents the oats from sticking to the bottom in one big mass.
  4. Seal the jar with a tight lid.
  5. Place it in the refrigerator for at least 6 hours. I usually do it overnight to let the grains fully soften.
  6. Let it sit until the liquid is fully absorbed and the texture is thick.
  7. Just before serving, stir the oats once more to re incorporate any settled liquid.
  8. Top with fresh blueberries, sliced almonds, and hemp hearts. Wait until this final step to add the toppings so the almonds stay crunchy.