Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat Greek yogurt or coconut yogurt
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or honey (optional)
- 1/2 cup fresh mango, diced
- A squeeze of fresh lime juice
- A pinch of salt
Instructions
- Grab a wide-mouth mason jar or a medium-sized bowl. Combine the rolled oats, almond milk, Greek yogurt, chia seeds, vanilla extract, and a pinch of salt. If you prefer a bit of extra sweetness, stir in your maple syrup or honey now. Use a spoon to mix everything thoroughly, ensuring the chia seeds are well-distributed so they don’t clump together. This mixture forms the creamy base of your breakfast bowl.
- Seal the jar with a tight-fitting lid or cover your bowl with plastic wrap. Place the container in the refrigerator for at least 4 hours, though letting it sit overnight is best for the creamiest texture. During this time, the oats and chia seeds soak up the liquid, softening into a delicious, pudding-like consistency. No heat is required, making this the easiest “cooking” process you will ever experience.
- When you are ready to eat, give the oats a quick stir to loosen the texture. If it looks too thick, add an extra splash of milk. Top the bowl with your freshly diced mango. Squeeze a little lime juice over the mango to brighten the flavors and prevent browning. You can eat it straight from the jar or transfer it to a beautiful ceramic bowl for a more mindful eating experience. Your healthy, beautiful breakfast is ready to enjoy!
- Cook Time: 10 minutes