Ingredients:

  • 2 cups (180g) rolled oats
  • 2 cups (480ml) full-fat coconut milk
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 3 tbsp (36g) chia seeds
  • 1/2 cup (60g) dairy-free Greek-style yogurt
  • 2 tbsp (32g) almond butter
  • 1 cup (150g) fresh blueberries
  • 1/2 cup (60g) sliced almonds
  • 1 tbsp (15g) hemp hearts

Instructions:

  1. In a medium mixing bowl, whisk together the rolled oats, coconut milk, almond milk, maple syrup, cinnamon, vanilla, and sea salt.
  2. Stir in the chia seeds until they are evenly distributed and no clumps remain.
  3. Divide the oat mixture equally among four 16 oz Mason jars, filling them about halfway.
  4. Spoon a generous dollop of dairy-free yogurt into each jar.
  5. Top each jar with blueberries, sliced almonds, and hemp hearts.
  6. Seal the jars with lids and refrigerate for at least 6 hours or overnight to allow the oats and chia seeds to hydrate.