Ingredients:

  • 1/2 cup (45g) rolled oats
  • 3/4 cup (180ml) unsweetened soy milk
  • 1 tbsp (12g) chia seeds
  • 1/4 cup (60g) plant-based Greek-style yogurt (unsweetened)
  • 1 scoop (30g) vegan vanilla protein powder
  • 1 tbsp (15ml) pure maple syrup
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1/4 cup (30g) fresh blueberries
  • 1 tbsp (16g) almond butter
  • 1 tsp (5g) toasted pumpkin seeds

Instructions:

  1. In a 16 oz Mason jar, combine the rolled oats, chia seeds, protein powder, and sea salt.
  2. Pour in the plant-based milk, maple syrup, and vanilla extract. Stir vigorously with a whisk or fork until the protein powder is fully dissolved and no clumps remain.
  3. Gently fold in the plant-based yogurt until the mixture is a uniform, creamy pale ivory.
  4. Seal the lid tightly and shake the jar for 10 seconds. Let it sit on the counter for 15 minutes, then stir one final time to redistribute the chia seeds.
  5. Place the jar in the refrigerator for at least 6 hours or overnight.
  6. Before serving, check consistency and add a splash more plant milk if too thick. Top with fresh berries, almond butter, and toasted pumpkin seeds.