Ingredients:

  • 1/2 cup (45g) old fashioned rolled oats
  • 1 tbsp (12g) chia seeds
  • 1 tbsp (5g) unsweetened cocoa powder
  • 1 pinch (0.5g) fine sea salt
  • 3/4 cup (180ml) unsweetened almond milk
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1ml) pure vanilla extract
  • 1 tbsp (15g) mini semi-sweet chocolate chips
  • 1 tbsp (15g) greek yogurt

Instructions:

  1. Combine the rolled oats, chia seeds, cocoa powder, and salt directly in a mason jar. Stir with a whisk or fork until the cocoa is evenly distributed.
  2. Pour in the almond milk, maple syrup, and vanilla extract. Stir in the Greek yogurt if using. Mix vigorously until the mixture is a uniform mahogany color and no dry clumps of cocoa remain.
  3. Fold in the mini semi-sweet chocolate chips.
  4. Seal the jar tightly and refrigerate for at least 6 hours or overnight to allow the oats and chia seeds to fully hydrate.