Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) non fat Greek yogurt
  • 1 tablespoon (12g) chia seeds
  • 1.5 teaspoons (10g) maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Combine dry ingredients. Place 1/2 cup (45g) old-fashioned rolled oats, 1 tablespoon (12g) chia seeds, and a pinch of sea salt into your jar. Note: Mixing dry first prevents the chia from clumping at the bottom.
  2. Add the creamy base. Spoon in 1/4 cup (60g) non fat Greek yogurt. Note: The yogurt acts as an emulsifier for the liquid and fats.
  3. Pour the liquid. Add 1/2 cup (120ml) unsweetened almond milk over the top. Watch the liquid seep through the grains.
  4. Sweeten and scent. Drizzle in 1.5 teaspoons (10g) maple syrup and 1/2 teaspoon vanilla extract.
  5. Agitate the mixture. Use a long spoon to stir vigorously until no dry pockets of oats remain.
  6. The Settling Rest. Let the jar sit on the counter for 5 minutes. Notice the chia seeds starting to swell.
  7. Second Stir. Give it one more quick mix. Note: This is the secret step that ensures a perfectly smooth texture.
  8. Seal the jar. Screw the lid on tight to prevent the oats from absorbing fridge smells.
  9. The Cold Cure. Place in the refrigerator for at least 6 hours. Wait until the mixture looks thick and opaque.
  10. Morning Finish. Stir once more before eating. Add a splash of milk if it's too thick.