Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if needed)
- 2/3 cup unsweetened almond milk or milk of choice
- 1/4 cup non-fat Greek yogurt (plain)
- 1 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey or maple syrup (optional)
- 1/2 cup fresh or frozen blueberries
- A pinch of cinnamon
Instructions
- Grab a wide-mouth mason jar or a small airtight container. Add the rolled oats, chia seeds, and a pinch of cinnamon. Pour in the almond milk, Greek yogurt, vanilla extract, and your sweetener of choice. Stir the mixture vigorously with a spoon until all the dry ingredients are fully incorporated and no clumps of yogurt remain.
- Gently fold the blueberries into the oat mixture. If you are using frozen berries, they might bleed a little purple color into the oats, which is perfectly fine. Ensure the berries are distributed evenly throughout the jar so you get a burst of fruit in every bite.
- Seal the lid tightly on your container. Place the jar in the refrigerator for at least 4 hours, though overnight is best for the creamiest texture. In the morning, give the oats a quick stir. If the mixture is too thick, splash in a little extra milk before serving cold.
- Cook Time: 5 minutes