Ingredients
Scale
- 1/2 cup rolled oats (old fashioned oats)
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup non-fat Greek yogurt (or coconut yogurt for vegan)
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- A pinch of sea salt
Instructions
- In a mason jar or a small resealable container, add the rolled oats, chia seeds, and sea salt. Stir these dry ingredients briefly to ensure the chia seeds are evenly distributed, which prevents clumping later. Pour in the milk, Greek yogurt, maple syrup, vanilla extract, lemon juice, and lemon zest. Whisk the mixture vigorously with a spoon until everything is well combined and the yogurt is fully integrated into the liquid.
- Secure the lid tightly on your container. Place the jar in the refrigerator for at least 4 hours, though overnight (about 8 hours) is ideal for the best texture. During this time, the oats and chia seeds soak up the liquid, expanding into a thick, pudding-like consistency. The lemon flavor will also deepen and infuse through every bite of the oats.
- Remove the oats from the fridge in the morning and give them a quick stir. If the mixture is too thick for your liking, splash in an extra tablespoon of milk to loosen it up. Top with fresh berries, an extra sprinkle of lemon zest, or a dollop of almond butter. Eat it straight from the jar or transfer it to a bowl for a more formal breakfast experience.
- Cook Time: 5 minutes