Ingredients:

  • 1 cup (160g) steel cut oats
  • 3 tbsp (36g) chia seeds
  • 1 tbsp (7g) ground flaxseeds
  • 1/2 tsp (3g) sea salt
  • 2 cups (480ml) unsweetened almond milk
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (30ml) pure maple syrup

Instructions:

  1. In a medium mixing bowl, whisk together the steel cut oats, chia seeds, flaxseeds, and salt.
  2. Slowly pour in the almond milk, yogurt, vanilla, cinnamon, and maple syrup. Stir vigorously for 2 minutes to ensure the chia seeds are fully suspended and not clumped.
  3. Divide the mixture evenly among four mason jars, seal tightly, and refrigerate for at least 8 hours.
  4. For a warm version, combine all ingredients in an Instant Pot on High Pressure for 4 minutes with a 10-minute natural release, or simmer in a saucepan over medium-low heat for 20-25 minutes until tender.
  5. Before serving, stir the mixture; add 1-2 tbsp of extra milk if the consistency is too thick.