Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
- 1/2 cup milk of choice (almond, oat, soy, or dairy)
- 1/4 cup Greek yogurt or dairy-free yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and chopped
- A pinch of salt
Instructions
- Grab a wide-mouth mason jar or a medium-sized bowl. Add the rolled oats, chia seeds, and a pinch of salt. Pour in your chosen milk, yogurt, maple syrup, and vanilla extract. Use a spoon to stir everything thoroughly. Make sure the chia seeds are well-distributed so they don’t clump together, as they are responsible for that thick, creamy consistency.
- Gently fold in most of your chopped strawberries, saving a few for the topping later. Stirring them in now allows the oats to soak up the natural juices from the fruit overnight. Once mixed, seal the jar with a tight-fitting lid or cover the bowl with plastic wrap. Place the container in the refrigerator for at least 4 hours, though overnight is best for the softest texture.
- In the morning, remove the jar from the fridge and give it a quick stir. If the mixture seems too thick, splash in an extra tablespoon of milk to loosen it up. Top with your remaining fresh strawberry slices. You can also add a sprinkle of granola or sliced almonds for an extra crunch. Eat it straight from the jar or transfer it to a bowl for a more formal breakfast.
- Cook Time: 5 minutes