Ingredients:

  • 1/2 cup (45g) old fashioned rolled oats
  • 2/3 cup (160ml) unsweetened almond milk
  • 1 tablespoon (12g) chia seeds
  • 1/4 cup (60g) non fat plain Greek yogurt
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon (7g) maple syrup
  • 1 pinch sea salt

Instructions:

  1. Add oats. Pour 1/2 cup (45g) old fashioned rolled oats into your clean glass jar. Note: Using a wide mouth jar makes adding toppings much easier later.
  2. Incorporate chia. Spoon in 1 tablespoon (12g) chia seeds until they are evenly dispersed among the dry oats.
  3. Pour liquid. Add 2/3 cup (160ml) unsweetened almond milk over the dry mixture.
  4. Add creaminess. Dollop 1/4 cup (60g) non fat plain Greek yogurt into the jar.
  5. Season well. Stir in 1/4 teaspoon vanilla extract, 1 teaspoon (7g) maple syrup, and a pinch of sea salt.
  6. Agitate thoroughly. Stir with a spoon until no dry pockets of oats remain at the bottom.
  7. Rest and repeat. Let the jar sit for 2 minutes, then stir again. Note: This prevents the chia seeds from sinking and forming a hard puck at the base.
  8. Seal tightly. Screw the lid on firmly until it resists a gentle turn.
  9. Cold cure. Place in the refrigerator for at least 4 hours, or ideally overnight.
  10. Final check. In the morning, give it one last stir until the texture looks thick and glossy.