Ingredients
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1½ cups unsweetened almond milk
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1 cup plain whole-milk strained yogurt, such as Greek-style, divided
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2½ tablespoons pure maple syrup, divided
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2 tablespoons chia seeds
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2 teaspoons instant espresso powder
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1½ cups old-fashioned rolled oats
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1 teaspoon cocoa powder, divided
Directions
- Whisk 1½ almond milk, ¼ cup yogurt, 1½ tablespoons maple syrup, 2 tablespoons chia seeds, 2 teaspoons espresso powder, 1 teaspoon vanilla and ¼ teaspoon salt together in a large bowl. Add 1½ oats; stir until completely coated and submerged. Cover and refrigerate for at least 4 hours and up to 4 days.
- Combine the remaining ¾ cup yogurt and 1 tablespoon maple syrup in a small bowl.
- To serve, spoon ⅔ cup oat mixture into small jars or bowls. Top each with 3 tablespoons maple yogurt, and use a small fine-mesh sieve to dust with ¼ teaspoon cocoa.
