Ingredients:

  • 1/2 cup (45g) rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (12g) chia seeds
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (16g) almond butter
  • 1 tbsp (15g) plain Greek yogurt
  • 1 tbsp (12g) maple syrup
  • 1 tbsp (15g) semi-sweet chocolate chips

Instructions:

  1. Combine the rolled oats, almond milk, Greek yogurt, chia seeds, vanilla, and maple syrup directly in a 16 oz glass jar. Whisk vigorously until the chia seeds are evenly distributed and no clumps of yogurt remain.
  2. In a small separate bowl, stir together the almond butter, Greek yogurt, and maple syrup until the mixture reaches a smooth, paste-like consistency. Fold in the semi-sweet chocolate chips.
  3. Spoon the cookie dough mixture onto the top of the oat base. Leave as a distinct layer or swirl gently with a knife for a marbled effect.
  4. Seal the lid tightly and refrigerate for at least 6 hours, or overnight, until the oats have absorbed the liquid.