Ingredients:

  • 2 cups (180g) certified gluten-free rolled oats
  • 1/4 cup (40g) chia seeds
  • 2 cups (480ml) unsweetened almond milk
  • 1/2 cup (120g) Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (2g) ground cinnamon
  • 1 cup (150g) fresh blueberries
  • 1/4 cup (30g) sliced almonds

Instructions:

  1. Combine the certified gluten-free rolled oats, chia seeds, cinnamon, and salt in a large mixing bowl and whisk thoroughly to ensure seeds are evenly distributed.
  2. Pour in the almond milk, Greek yogurt, vanilla extract, and maple syrup. Stir vigorously for 60 seconds until no dry pockets of oats remain.
  3. Divide the mixture evenly among four 16 oz mason jars.
  4. Seal the lids tightly and refrigerate for at least 4 hours, or overnight, until the mixture reaches a thick, velvety consistency.