Ingredients:

  • 2 cups (180g) Bob's Red Mill Old Fashioned Rolled Oats
  • 1/4 cup (40g) Black or White Chia Seeds
  • 1/2 tsp Fine Sea Salt
  • 2 1/2 cups (600ml) Kirkland Signature Almond Milk
  • 1/2 cup (120g) Plain Greek Yogurt
  • 1 tsp Pure Vanilla Extract
  • 2 tbsp (30ml) Grade A Maple Syrup
  • 1 tsp Ground Cinnamon

Instructions:

  1. In a large mixing bowl, whisk together the rolled oats, chia seeds, salt, and cinnamon until the chia seeds are evenly distributed to prevent clumping.
  2. Pour the unsweetened almond milk, Greek yogurt, vanilla extract, and maple syrup over the dry mixture. Use a silicone spatula to fold the ingredients together until no dry pockets remain.
  3. Divide the mixture evenly between four 16oz glass mason jars, leaving about an inch of headspace at the top.
  4. Seal the lids tightly and place the jars in the back of the refrigerator for a minimum of 6 hours, or ideally 12 hours, to allow for full hydration and enzymatic breakdown.