Ingredients
Scale
- 2 cups Old Fashioned Rolled Oats (certified gluten-free if needed)
- 2 scoops Vanilla Whey or Plant-Based Protein Powder
- 2 tablespoons Chia Seeds
- 2 cups Unsweetened Almond Milk (or milk of choice)
- 1 cup Non-fat Plain Greek Yogurt
- 2 large ripe Mangoes, peeled and diced
- 1 tablespoon Honey or Maple Syrup (optional)
- 1 teaspoon Vanilla Extract
- Optional toppings: Shredded coconut, hemp hearts, or extra mango chunks
Instructions
- In a large mixing bowl, combine the rolled oats, protein powder, and chia seeds. Whisk these dry ingredients together to ensure the protein powder is evenly distributed and free of clumps. Add the almond milk, Greek yogurt, vanilla extract, and your sweetener of choice. Stir vigorously until the mixture is smooth and the yogurt is fully incorporated into the liquid.
- Gently fold in half of your diced mango into the oat mixture. This allows the mango juices to seep into the oats overnight, naturally sweetening the base. Save the remaining half of the mango for the topping to maintain a variety of textures in your bowl.
- Divide the mixture evenly between four mason jars or airtight containers. Top each container with the remaining fresh mango chunks. Seal the lids tightly and place them in the refrigerator. Let the bowls set for at least 4 hours, though overnight is ideal for the best creamy consistency. When you are ready to eat, give it a quick stir and enjoy cold.
- Cook Time: 10 minutes