Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 3/4 cup (180ml) unsweetened almond milk
  • 1 tbsp (12g) chia seeds
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1/4 cup (60g) plain vegan Greek-style yogurt
  • 1 scoop (30g) plant-based vanilla protein powder

Instructions:

  1. Add the rolled oats, chia seeds, and salt to a 16 oz glass mason jar.
  2. Pour in the unsweetened almond milk, maple syrup, and vanilla extract. If using plant-based protein powder, whisk it into the milk first to ensure no clumps remain.
  3. Stir the mixture vigorously with a spoon until the chia seeds are fully submerged and no dry pockets of oats remain.
  4. If using vegan Greek-style yogurt, fold it into the mixture until it looks marbled and thick.
  5. Seal the jar tightly and refrigerate for at least 6 hours, or overnight, to allow the oats to hydrate and the chia seeds to thicken.