Ingredients:

  • 1/2 cup (45g) Old Fashioned Rolled Oats
  • 1 tbsp (12g) Black or White Chia Seeds
  • 1/8 tsp Fine Sea Salt
  • 3/4 cup (180ml) Unsweetened Almond Milk
  • 1/4 cup (60g) Plain Greek Yogurt
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1 tbsp (15ml) Pure Maple Syrup
  • 1/2 tsp Ground Cinnamon

Instructions:

  1. Combine the 45g old fashioned rolled oats and 12g chia seeds in your jar. Note: Mixing dry first prevents seed pockets.
  2. Add the 1/8 tsp fine sea salt and 1/2 tsp ground cinnamon to the dry base.
  3. Pour in the 180ml unsweetened almond milk.
  4. Spoon the 60g plain Greek yogurt on top of the liquid.
  5. Drizzle the 15ml pure maple syrup and 5ml vanilla extract over the yogurt.
  6. Vigorously stir everything together until the yogurt is fully incorporated and no dry streaks remain.
  7. Rest the jar on the counter for 5 minutes. Wait for the seeds to begin their first bloom.
  8. Stir again one last time until the mixture looks like a uniform, thin batter.
  9. Seal the lid tightly and place the jar in the back of the fridge.
  10. Chill for 6 hours until the oats are plump and the liquid has vanished.