Ingredients
Scale
- 1/2 cup old-fashioned rolled oats (gluten-free if preferred)
- 1 tablespoon chia seeds
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup plain non-fat Greek yogurt
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon maple syrup or a few drops of liquid stevia
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Optional: 1 tablespoon dark chocolate chips or fresh raspberries for topping
Instructions
- Find a mason jar or a small sealable container. Add the rolled oats, chia seeds, cocoa powder, and a pinch of sea salt. Stir these dry ingredients together first to ensure the cocoa powder is evenly distributed and doesn’t clump when you add the liquid.
- Pour in the almond milk, Greek yogurt, maple syrup, and vanilla extract. Use a spoon to stir everything vigorously, making sure to scrape the bottom of the jar so no dry oats are left hiding. Ensure the cocoa powder is fully integrated into the liquid for a smooth, chocolatey base.
- Seal the lid tightly and place the jar in the refrigerator for at least 4 hours, though overnight is best. During this time, the oats and chia seeds soak up the liquid, creating a thick, creamy consistency. In the morning, give it a quick stir, add your favorite toppings, and enjoy!
- Cook Time: 5 minutes