Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tablespoon chia seeds
  • 1 teaspoon maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch kosher salt

Instructions:

  1. Combine drys. Add 1/2 cup (45g) old-fashioned rolled oats, 1 tablespoon chia seeds, and a pinch of kosher salt to your jar. Note: Mixing the dry ingredients first ensures the chia seeds don't clump when hit with liquid.
  2. Agitate dry base. Shake the jar or stir briefly. until the chia seeds are evenly speckling the oats.
  3. Add liquids. Pour in 1/2 cup (120ml) almond milk, 1/4 cup (60g) Greek yogurt, 1 teaspoon maple syrup, and 1/2 teaspoon vanilla extract.
  4. Incorporate thoroughly. Stir vigorously with your long handled spoon. Note: Be aggressive here; you want that yogurt completely blended into the milk.
  5. Scrape the bottom. Run the spoon around the bottom edge until no white floury streaks remain.
  6. Seal it up. Twist the lid on tight to prevent any fridge odors from seeping into your breakfast.
  7. Initial rest. Leave it on the counter for 5 minutes if you have time, then give it one last quick shake.
  8. Refrigerate. Place the jar in the fridge for a minimum of 6 hours. until the mixture is thick and hold its-shape firm.
  9. The morning stir. Open the jar and stir once more. until the texture becomes uniform and glossy.
  10. Final adjustment. Add 1-2 tablespoons of extra milk if it’s too thick for your liking.