Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup plain non-fat Greek yogurt
- 1 tablespoon chia seeds
- 1/2 cup fresh strawberries, sliced
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey or maple syrup (optional)
- A pinch of salt
Instructions
- In a mason jar or a small airtight container, add the rolled oats, chia seeds, and a pinch of salt. Pour in the almond milk, vanilla extract, and Greek yogurt. Stir the mixture thoroughly with a spoon to ensure all the oats are submerged and the chia seeds are evenly distributed. If you prefer a sweeter breakfast, stir in your honey or maple syrup at this stage.
- Gently fold in half of the sliced strawberries into the oat mixture. Place the remaining strawberries on top of the mixture. This ensures you get a burst of fruit flavor in every bite while keeping some fresh slices on top for texture. Press the top layer of strawberries down slightly so they stay moist during the soaking process.
- Seal the container tightly with its lid. Place the jar in the refrigerator for at least 4 hours, though overnight (6-8 hours) is ideal for the best texture. During this time, the oats and chia seeds will absorb the liquid, expanding into a thick, pudding-like consistency. In the morning, give it a quick stir and enjoy it cold directly from the jar.
- Cook Time: 5 minutes