Ingredients:

  • 1 cup (80g) old fashioned rolled oats
  • 2 tbsp (24g) chia seeds
  • 2 scoops (60g) vanilla protein powder
  • 1/2 tsp (1g) ground cinnamon
  • 1 pinch (0.5g) sea salt
  • 3/4 cup (170g) plain Greek yogurt
  • 1 cup (240ml) unsweetened almond milk
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (75g) fresh blueberries
  • 2 tbsp (15g) sliced almonds

Instructions:

  1. Whisk together the Greek yogurt, almond milk, maple syrup, vanilla extract, and protein powder. Mix briskly until the slurry is completely smooth and no powder streaks remain. Note: This is where you kill the clumps.
  2. Stir in the rolled oats, chia seeds, cinnamon, and salt. Mix thoroughly until every oat is coated in the yogurt mixture.
  3. Divide the base evenly between two 10 oz Mason jars.
  4. Gently press the fresh blueberries into the top of each jar. Note: Don't stir them in too deep or they'll bleed and turn the oats purple.
  5. Seal the lids tightly.
  6. Refrigerate for at least 6 hours until the oats are plump and the mixture is set.
  7. Before serving, top with sliced almonds. Add these last to ensure they stay crisp and don't get soggy.