Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1 scoop (30g) vanilla or chocolate whey or plant-based protein powder
- 1 tablespoon chia seeds
- 1/2 cup non-fat Greek yogurt (or dairy-free alternative)
- 2/3 cup unsweetened almond milk or milk of choice
- 1 teaspoon maple syrup or honey (optional)
- 1/4 teaspoon vanilla extract
- A pinch of sea salt
- Fresh berries, nut butter, and hemp hearts for topping
Instructions
- Grab a wide-mouth mason jar or a medium-sized bowl. Add the rolled oats, protein powder, chia seeds, and a pinch of salt. Whisk these dry ingredients together thoroughly with a fork or small whisk. Ensuring the protein powder is well-distributed prevents any unwanted clumps once you add the liquid components.
- Pour in the almond milk, Greek yogurt, vanilla extract, and your sweetener of choice. Stir the mixture vigorously until everything is well combined and the protein powder has completely dissolved into the liquid. Make sure to scrape the bottom corners of the jar to incorporate any stray oats. The mixture should look slightly liquidy, as the oats and chia seeds will soak up the moisture overnight.
- Seal the jar with a tight-fitting lid or cover the bowl with plastic wrap. Place the container in the refrigerator for at least 6 hours, though overnight is best for the creamiest texture. This “cooking” process allows the oats to soften and the chia seeds to expand, creating a thick, pudding-like consistency that is incredibly satisfying.
- Remove the jar from the fridge in the morning and give the oats a quick stir. If the mixture is too thick for your liking, splash in an extra tablespoon of milk. Now comes the fun part: the toppings. Layer on fresh blueberries, a dollop of almond butter, and a sprinkle of hemp hearts to make it look as beautiful as it tastes. Eat it straight from the jar or transfer it to a decorative bowl.
- Cook Time: 10 minutes