Ingredients
Wet Ingredients
- 1/2 cup plain non-fat Greek yogurt
- 1 1/3 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup or honey
- 2 tablespoons creamy all-natural peanut butter
Dry Ingredients
- 2 tablespoons cocoa powder
- 1 cup gluten free old-fashioned oats
- 1 tablespoon chia seeds
- 1/4 teaspoon salt
Instructions
- Combine wet ingredients: Add the Greek yogurt, almond milk, vanilla extract, maple syrup, and peanut butter to a mixing bowl. Whisk together until well combined to create a smooth, creamy base.
- Add dry ingredients: Mix in the cocoa powder, oats, chia seeds, and salt with the wet ingredients. Stir thoroughly until all the ingredients are evenly incorporated.
- Transfer to container: Pour the mixture into a large wide-mouthed glass container with a lid, such as a Weck jar or mason jar, ensuring the lid can close tightly.
- Refrigerate overnight: Cover the container and place it in the refrigerator for at least 2 hours, preferably overnight, allowing the oats and chia seeds to soak and thicken the mixture.
- Serve and garnish: Once chilled, remove from the refrigerator and stir the oats. Separate into two serving bowls or jars. Optionally, add a splash of almond milk to thin if desired. Top with extra peanut butter, fresh berries, and hemp or chia seeds for added texture and flavor.
Notes
- Use gluten-free oats to keep this recipe gluten-free.
- Adjust sweetness by varying maple syrup or honey amount.
- Soaking for at least 2 hours is essential, but overnight yields the best texture.
- Add fresh fruits like berries or banana slices for extra nutrition and flavor.
- For a vegan option, use maple syrup instead of honey and ensure the yogurt is plant-based.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
