Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1/3 cup (80ml) unsweetened almond milk
  • 1 tbsp (12g) chia seeds
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) maple syrup
  • 1 pinch (0.5g) sea salt
  • 1/4 cup (35g) fresh blueberries
  • 1 tbsp (10g) sliced almonds

Instructions:

  1. In a 16-oz mason jar, add the rolled oats, chia seeds, and sea salt. Pour in the almond milk, maple syrup, and vanilla extract. Stir vigorously until the chia seeds are evenly distributed and no clumps of oats remain.
  2. Add the Greek yogurt to the mixture. Gently fold the yogurt into the oats using a spoon until the mixture is a uniform, pale cream color and looks velvety.
  3. Seal the lid tightly and place the jar in the refrigerator for at least 6 hours, though overnight is preferred to allow the oats to fully hydrate.
  4. Just before serving, stir the oats once more. If the mixture is too thick, add a splash of almond milk. Top with fresh blueberries and sliced almonds.