Ingredients:

  • 1/2 cup (45g) rolled oats
  • 1 tbsp (12g) chia seeds
  • 1 pinch (0.5g) sea salt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (0.5g) ground cinnamon

Instructions:

  1. Add the rolled oats, chia seeds, salt, and cinnamon to a 16 oz Mason jar. Note: Mixing dry prevents chia clumps
  2. Whisk them together while dry until the cinnamon is evenly distributed.
  3. Pour in the almond milk, Greek yogurt, maple syrup, and vanilla extract.
  4. Stir vigorously with a fork, scraping the bottom and sides of the jar until the mixture is a uniform, thick slurry.
  5. Ensure there are no dry pockets of oats hiding at the bottom.
  6. Tighten the lid securely to keep air out.
  7. Place the jar in the refrigerator for at least 6 hours, or overnight.
  8. Remove from the fridge and give it one quick stir until it looks silky and blended.