Ingredients:

  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (240ml) unsweetened almond milk
  • 0.5 cup (125g) plain Greek yogurt
  • 1 tbsp (12g) chia seeds
  • 1.5 tbsp (30g) maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 0.125 tsp sea salt
  • 0.75 cup (110g) fresh blueberries
  • 0.5 tsp lemon zest
  • 0.25 cup (15g) unsweetened coconut flakes
  • 0.125 tsp ground cinnamon

Instructions:

  1. In a medium mixing bowl, whisk together the almond milk, Greek yogurt, maple syrup, vanilla extract, and sea salt until the mixture is smooth and emulsified.
  2. Fold in the rolled oats and chia seeds. Stir vigorously for at least 30 seconds to ensure the chia seeds are evenly distributed and won't clump.
  3. Take half of the blueberries and lightly press them with a fork to release their juices. Fold the crushed berries, whole berries, and lemon zest into the oat mixture.
  4. Portion the mixture into two 12-oz wide-mouth Mason jars. Seal and refrigerate for at least 8 hours or overnight to allow the grains to hydrate.
  5. In a small non-stick skillet over medium-low heat, toast the coconut flakes and cinnamon for 3-5 minutes until golden brown. Store at room temperature and top the oats just before serving to maintain the crunch.