Blueberry and Toasted Almond Overnight Oats

Place a small dry skillet over medium-low heat. Add 0.25 cup raw sliced almonds and toast for 3-4 minutes, stirring frequently, until golden brown and fragrant. In the last 60 seconds, add 1 tablespoon hemp hearts and 0.5 teaspoon ground cinnamon. Remove from heat immediately to prevent burning and set aside to cool.

In a small saucepan over medium heat, combine 1.25 cups fresh blueberries, 1.5 tablespoons maple syrup, and 1 tablespoon of juice squeezed from the lemon. Slice 0.5 vanilla bean pod lengthwise, scrape the seeds into the pan, and drop the pod in as well. Simmer for 6-8 minutes, lightly mashing the berries with a fork, until the mixture thickens into a jam-like compote. Remove the vanilla pod and stir in 1 teaspoon of lemon zest.

In a large mixing bowl, whisk together 1 cup of non-fat Greek yogurt and 1.25 cups unsweetened almond milk until completely smooth and emulsified.

Fold 1.1 cups rolled oats, 2 tablespoons chia seeds, and 1 tablespoon ground flax seeds into the yogurt-milk mixture. Stir well to ensure the seeds are evenly distributed and not clumped.

In a separate small bowl, create the protein topping by vigorously whisking the remaining 1 cup of non-fat Greek yogurt with 45 grams vanilla whey protein powder and 1 teaspoon honey until light and fluffy. If too thick, add a splash of almond milk to reach a whipped cream consistency.

To assemble, divide half of the oat mixture between two glass jars. Layer half of the blueberry compote over the oats, followed by half of the toasted almond crumble. Repeat the layers with the remaining oats and compote.

Top each jar with a generous dollop of the protein-infused yogurt topping. Seal the jars and refrigerate for at least 6 hours, or ideally overnight, to allow the oats and chia seeds to fully hydrate.

Just before serving, garnish with 4 fresh mint leaves and any remaining almond crumble for added texture and temperature contrast.