Ingredients:

  • 1/2 cup (45g) Old-fashioned rolled oats
  • 1 tbsp (12g) Black or white chia seeds
  • 1 pinch sea salt
  • 2/3 cup (160ml) Unsweetened almond milk
  • 1/4 cup (60g) Plain Greek yogurt
  • 1/2 tsp pure vanilla extract
  • 1 tsp maple syrup
  • 1/2 cup (75g) mixed blueberries and raspberries
  • 1/2 medium banana, sliced
  • 1 tbsp (8g) chopped walnuts

Instructions:

  1. Combine dry goods. Place 45g of rolled oats, 12g of chia seeds, and a pinch of salt into your jar.
  2. Whisk the liquids. In a separate small bowl, stir 160ml almond milk, 60g Greek yogurt, vanilla, and maple syrup. Mix until the yogurt is fully integrated and no white streaks remain.
  3. Integrate the base. Pour the liquid over the dry ingredients. Use your spatula to stir vigorously for 30 seconds.
  4. Add the fruit infusion. Gently fold in half of the 75g mixed berries. Stir until the berries are nestled within the cream.
  5. Seal and chill. Secure the lid tightly and place the jar in the refrigerator at 4°C.
  6. The waiting phase. Leave the jar undisturbed for at least 6 hours.
  7. Morning refresh. Remove the jar and give it a quick stir. If it's too thick, add a splash of extra almond milk.
  8. Layer the toppings. Top with the remaining berries, the sliced banana, and the chopped walnuts. Add the nuts last to ensure they stay crisp and shatter.