Ingredients
1 ½ cups plant based milk
1 cup plain whole-milk strained yogurt, such as Greek-style
2 ½ tbsp pure maple syrup
2 tbsp chia seeds
2 tsp instant espresso powder
1 tsp vanilla extract
½ tsp salt
1 ½ cups rolled oats
1 tsp cocoa powder, divided
Instructions
Whisk plant based milk, 1/4 cup of the yogurt, 1 1/2 tablespoons of the maple syrup, chia seeds, espresso powder, vanilla and salt together in a large bowl.
Add oats. Stir until completely coated and submerged.
Cover and refrigerate for at least 4 hours and up to 4 days.
Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl.
To serve, spoon 2/3 cup oat mixture into a small jar or bowl. Top with 3 tablespoons maple yogurt. Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.
Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl.
To serve, spoon 2/3 cup oat mixture into a small jar or bowl. Top with 3 tablespoons maple yogurt. Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.
