Ingredients:

  • 1/2 cup (45g) old fashioned rolled oats
  • 1 tbsp (12g) chia seeds
  • 1/2 cup (113g) non-fat plain Greek yogurt
  • 1 scoop (32g) vanilla or chocolate whey protein powder
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tbsp (16g) natural creamy peanut butter
  • 1 tsp (5ml) maple syrup
  • 1/8 tsp sea salt

Instructions:

  1. Combine the liquids. Pour 120ml almond milk and 113g Greek yogurt into your jar first. Note: This prevents the dry powder from sticking to the glass corners.
  2. Add the protein engine. Tip in 32g protein powder and 5ml maple syrup.
  3. Whisk until smooth. Use your small whisk to combine until no dry white streaks remain.
  4. Incorporate the fats. Drop in 16g peanut butter and 1/8 tsp sea salt. Note: Don't over mix the peanut butter if you like little pockets of nut butter joy.
  5. Fold in the grains. Add 45g oats and 12g chia seeds. Stir until every oat is fully submerged and coated.
  6. The settle check. Let the jar sit for 2 minutes on the counter, then stir one last time. Note: Chia seeds tend to sink and clump initially.
  7. Seal and chill. Tighten the lid and place in the fridge for at least 4 hours.
  8. The morning finish. Before eating, give it a vigorous stir. If it's too thick, splash in 1 tbsp of milk until it's silky.
  9. Top it off. Add your fresh fruit or extra nuts just before serving to maintain their crunch.