Ingredients

• 1 cup old-fashioned oats
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp chia seeds
• 1 tbsp ground flaxseed
• Pinch of salt
• 1 tsp vanilla extract
• 2 tbsp coconut yogurt or another plant-based yogurt (such as almond)
• 1 cup non-dairy milk of choice (soy works well for extra protein)*

• 1 tbsp coconut yogurt or another plant-based yogurt (such as almond)
• 1/2 tsp maple syrup
• 1/2 tsp lemon juice
• 1 tsp oat milk or another plant-based milk such as soy or almond

Instructions

1. In a medium bowl, combine the oats, brown sugar, cinnamon, chia seeds, ground flaxseed, and a pinch of salt. Stir until evenly mixed.
2. Pour in the non-dairy milk, yogurt, and vanilla extract. Stir well until everything is fully incorporated.
3. Divide the mixture evenly between two small jars. Seal with lids and refrigerate for at least 4 hours, or overnight.
4. Once chilled and thickened, stir the oats and add extra milk if you prefer a thinner consistency.
5. If using the icing, whisk together the yogurt, maple syrup, lemon juice, and plant milk in a small bowl. Drizzle over the oats just before serving. Enjoy!

• Sweetness adjustments:
  The final sweetness depends on your milk choice. Sweetened plant milk will result in sweeter oats, while unsweetened keeps them more subtle. Brown sugar or maple syrup can also be adjusted to taste—even after chilling.
• Substitutions:
  • Maple syrup can replace brown sugar
  • Any plant-based milk or yogurt works
  • The icing is optional and can be skipped entirely
• Storage:
  Store in an airtight container in the refrigerator for up to 5 days—perfect for meal prep.
• Serving idea:
  Drizzle the icing in a spiral to mimic the look of a cinnamon roll, or sprinkle with extra cinnamon sugar if desired.