Ingredients
Scale
- 2 cups Old Fashioned Rolled Oats (Gluten-free if preferred)
- 2 cups Unsweetened Almond Milk (or milk of choice)
- 1 cup Plain Non-fat Greek Yogurt
- 2 scoops Vanilla Whey or Plant-Based Protein Powder
- 2 tablespoons Chia Seeds
- 1 teaspoon Vanilla Extract
- 1.5 cups Fresh or Frozen Blueberries
- 2 tablespoons Maple Syrup or Honey (optional)
- A pinch of sea salt
Instructions
- Step 1: Mix the Base Ingredients
In a large mixing bowl, whisk together the almond milk, Greek yogurt, protein powder, vanilla extract, and sweetener if you are using it. Ensure the protein powder fully dissolves to avoid any chalky clumps. Stir in the chia seeds and a pinch of salt. The salt helps enhance the natural flavors of the oats and berries. - Step 2: Fold in the Oats and Berries
Add the rolled oats to the liquid mixture. Use a large spoon or spatula to fold them in until every oat is submerged. Gently fold in one cup of the blueberries. If you are using frozen blueberries, they may streak the mixture with purple, which creates a beautiful marbled effect once the oats set. - Step 3: Portion and Chill
Divide the mixture evenly between four glass jars or meal prep containers. Top each container with the remaining half cup of blueberries. Seal the lids tightly and place them in the refrigerator. Let the bowls soak for at least 4 hours, though leaving them overnight produces the best, creamiest texture. Grab one on your way out the door the next morning!
- Cook Time: 10 minutes