Overnight Oats

Ingredients

• 2/3 cup (60g) rolled oats (not instant)
• 1/2 cup (120ml) milk (any kind)
• 1/4 cup (60g) Greek yoghurt
• 1 tbsp chia seeds
• 1 tbsp maple syrup or honey
• Pinch of salt
• Toppings: fresh berries, sliced banana, nut butter, granola

Instructions

1. Combine oats, milk, yoghurt, chia seeds, maple syrup, and salt in a jar or container.
2. Stir well. Make sure no dry oats are hiding at the bottom.
3. Seal and refrigerate overnight (or at least 4 hours).
4. In the morning, stir and add your toppings. Eat cold.

Notes

Make 3-5 jars on Sunday night and you've got breakfast handled for the week. They keep for up to 4 days in the fridge. The chia seeds aren't optional. Without them you've just made watery oat soup. They're what gives it the right thick texture. For a different breakfast, try One-Pan Shakshuka on weekends.