Ingredients:

  • 1 cup (90g) Old-Fashioned Rolled Oats
  • 1 cup (240ml) Unsweetened Almond Milk
  • 1/2 cup (115g) Plain Greek Yogurt
  • 1 tbsp (12g) Chia Seeds
  • 1 tbsp (20g) Maple Syrup
  • 1/2 tsp (2.5ml) Pure Vanilla Extract
  • 1 cup (150g) Fresh or Frozen Blueberries
  • 1 tsp (2g) Lemon Zest
  • 1/4 cup (15g) Unsweetened Shredded Coconut
  • 1 tsp (5g) Coconut Oil

Instructions:

  1. Combine 240ml almond milk, 115g Greek yogurt, 20g maple syrup, and 2.5ml vanilla extract in a bowl. Mixing liquids first prevents dry pockets of oats at the bottom.
  2. Stir in 12g chia seeds and 2g lemon zest.
  3. Fold in 90g old-fashioned rolled oats until fully submerged.
  4. Gently stir in 150g blueberries. Watch for the purple streaks appearing as the berries slightly burst.
  5. Pour the mixture into two jars and seal tightly.
  6. Refrigerate for at least 6 hours until the mixture is thick and set.
  7. Heat 5g coconut oil in a skillet over medium heat.
  8. Add 15g shredded coconut and stir constantly for 2-3 minutes until fragrant and deep golden brown.
  9. Remove coconut from the pan immediately to stop the cooking.
  10. Top the chilled oats with the toasted coconut right before eating for the ultimate texture contrast.