Choose Your Container: Select a clean glass jar or a small bowl with a lid. A 400-500ml jar works well, as it gives you enough room to stir in toppings later.

Combine Dry Ingredients: Add the 50g of rolled oats, 1 tbsp of chia seeds, and the pinch of salt to your jar. Give it a little shake or stir to mix them together.

Add Wet Ingredients: Pour in the 120ml of milk, 60g of Greek yoghurt, 1 tbsp of maple syrup, and ½ tsp of vanilla extract.

Mix Thoroughly: This step is key. Secure the lid on the jar and shake it vigorously for about 20-30 seconds until everything is well combined. Alternatively, you can stir everything together with a spoon, making sure to scrape the bottom to ensure no dry pockets of oats remain. What works best for me is shaking, as it seems to prevent the chia seeds from clumping.

First Rest: If you have time, let the jar sit on the counter for 10 minutes, then give it one final shake or stir. This helps to break up any chia seed clumps that may have formed.

Refrigerate Overnight: Place the sealed jar in the fridge and leave it for at least 6 hours, but ideally overnight (8-10 hours). This gives the oats and chia seeds ample time to absorb the liquid and create that perfect creamy texture.

Serve: In the morning, take the jar out of the fridge. The oats should be thick and creamy. Give it a gentle stir and add your favourite toppings. Fresh berries, a drizzle of peanut butter, and a sprinkle of pumpkin seeds are my go-to combination.