Ingredients:

  • 1/2 cup (45g) certified gluten-free rolled oats
  • 1 scoop (30g) protein powder (vanilla or unflavored)
  • 1 tbsp (15g) chia seeds
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1.25ml) vanilla extract
  • 1 pinch (0.5g) sea salt

Instructions:

  1. Place the gluten-free rolled oats and chia seeds into a high-speed blender. Pulse on high for 30 seconds until the mixture resembles a fine, pale powder.
  2. Add the protein powder, almond milk, maple syrup, vanilla extract, and salt to the blender. Blend on medium-high for 20-30 seconds until smooth and aerated.
  3. Pour the mixture into a 12 oz mason jar and seal tightly. Refrigerate for at least 6 hours or overnight to allow the oats and chia seeds to set into a creamy consistency.