Ingredients:

  • 1 cup (160g) steel cut oats
  • 2.5 cups (600ml) unsweetened almond milk
  • 0.5 cup (122g) full-fat Greek yogurt
  • 2 tbsp (24g) chia seeds
  • 1.5 tbsp (22.5ml) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt

Instructions:

  1. In a large mixing bowl or 1-quart Mason jar, combine the steel cut oats, chia seeds, ground cinnamon, and sea salt. Whisk or stir briefly to ensure the chia seeds are evenly distributed to prevent clumping.
  2. Pour in the unsweetened almond milk, full-fat Greek yogurt, maple syrup, and vanilla extract. Stir the mixture vigorously for at least 30 seconds until the yogurt is fully incorporated and the liquid appears uniform.
  3. Cover the container tightly with a lid or plastic wrap. Alternatively, portion the mixture into four individual 8oz glass jars for convenient meal prep.
  4. Place in the refrigerator for a minimum of 8 hours, or up to 24 hours for the optimal 'sweet spot' texture where the grains are softened but maintain their structural integrity.
  5. Before serving, give the oats a thorough stir to redistribute any settled liquid. If the consistency is too thick, add a splash of additional almond milk to reach your desired density.