1 cup Unsweetened Vanilla Almond Milk, Or milk of choice, plus additional for the frosting
2 teaspoons Butter Extract
1/2 cup Nonfat Vanilla Greek Yogurt
1/4 cup Vanilla Protein Powder
In a medium bowl stir together the oatmeal and sprinkles.
Add in 1 cup of the almond milk and the butter extract and stir well.
Place 1/4 cup each of the oat mixture in the bottom of two glasses, jars, or small bowls.
Then, gently spread 1/4 cup each of the Greek yogurt onto of the oats.
Divide the remaining oat mixture between the 2 glasses, on top of the yogurt layer.
Let sit overnight.
In the morning, stir together the protein power with just enough almond milk to turn it into a thick, frosting-like consistency. My protein needed about 5 teaspoons of milk. Start small and add as needed.
Divide the frosting on the top of each cup and DEVOUR.
If you don’t want to do all the layering, just mix the yogurt right in with the oats and divide between two cups!