Ingredients
- 2 cups old-fashioned rolled oats (do not use quick or steel-cut)
- 2 cups milk of choice (I use whole dairy milk or unsweetened almond milk)
- 1 cup vanilla bean Greek yogurt (or plain yogurt + 1 tsp vanilla extract)
- 4 tablespoons chia seeds
Equipment Needed
- Large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Airtight containers or jars for storing (4-5 jars, each about 12-16 oz)
- Spoon for serving
Step-by-Step Instructions
My process always starts at night, in a quiet kitchen. I grab my large mixing bowl—this is easier than mixing directly in individual jars to ensure everything is evenly combined. I pour in the two cups of old-fashioned rolled oats. I’ve learned through trial and error that this specific type of oat is crucial. Quick oats turn to mush, and steel-cut oats stay too hard. The old-fashioned ones absorb the liquid perfectly, becoming tender but still retaining a pleasant, hearty texture. To the oats, I add the four tablespoons of chia seeds. Don’t skip these! They’re not just for health; they are the magical thickener that gives the oats their signature creamy, spoonable pudding consistency as they soak.(See the next page below to continue steps…)