Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (ensure certified gluten-free if needed)
- 1 scoop (approx. 30g) high-quality vanilla or whey isolate protein powder
- 1 tablespoon chia seeds
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon maple syrup or honey (optional)
- 1/2 teaspoon vanilla extract
- Toppings: Fresh berries, sliced banana, a dollop of almond butter, and a sprinkle of hemp seeds.
Instructions
- Step 1: Mixing the Base In a mason jar or a medium-sized glass bowl, combine the rolled oats, protein powder, and chia seeds. Stir these dry ingredients together first to ensure the protein powder doesn’t clump. Add the Greek yogurt, almond milk, maple syrup, and vanilla extract. Use a spoon to mix everything vigorously until the texture is smooth and the protein powder fully incorporates into the liquid.
- Step 2: The Chill Phase Seal the jar with a tight-fitting lid or cover your bowl with plastic wrap. Place the mixture in the refrigerator for at least 6 hours, though overnight is best. During this time, the oats and chia seeds soak up the liquid, expanding into a thick, pudding-like consistency. This process also softens the oats, making them easy to digest without any cooking required.
- Step 3: Plating and Decorating Remove the oats from the fridge and give them a quick stir. If the mixture is too thick for your liking, splash in an extra tablespoon of milk. Transfer the oats to a beautiful shallow bowl to achieve that “BreakfastBowlQueen” look. Arrange your fresh berries in a neat line, add the sliced bananas, drizzle the almond butter across the top, and finish with a sprinkle of hemp seeds for texture and healthy fats.
- Cook Time: 8 hours 10 minutes