Almond Banana Skyr Overnight Oat Jar

Instructions

1. 1

   In a large bowl, whisk the skyr, almond butter, maple syrup, and vanilla extract together for 30 seconds, until smooth — the almond butter shouldn't be sitting in lumps.

2. 2

   Stir in the rolled oats and the unsweetened almond milk. Mix for 30 seconds until everything is evenly hydrated; there should be no dry oat pockets at the bottom of the bowl.

3. 3

   Divide the mixture evenly between 4 tall glass jars (about 500ml each — 400ml is too tight once toppings go on), pressing down lightly so the oats settle. Screw on the lids.

4. 4

   Refrigerate for at least 4 hours, ideally overnight (8 to 12 hours), so the oats absorb the liquid and the skyr sets into a thick spoonable layer.