Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tbsp (10g) chia seeds
  • 1 tbsp (16g) natural peanut butter
  • 1 tbsp (15ml) maple syrup
  • 1/4 tsp (1g) ground cinnamon
  • 1 pinch (0.5g) salt
  • 1/4 cup (60g) Greek yogurt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine the rolled oats, chia seeds, cinnamon, and salt in the bottom of a Mason jar or airtight glass container.
  2. Pour in the almond milk, maple syrup, and vanilla extract. Stir vigorously with a fork or whisk until chia seeds are distributed and no oat clumps remain.
  3. Add the peanut butter to the center; either stir it in completely or swirl it with a knife to create ribbons.
  4. Fold in the Greek yogurt for a thicker, tangier consistency.
  5. Seal the jar tightly and refrigerate for at least 6 hours or overnight to allow the oats and seeds to hydrate.