Meet the breakfast I could eat every single day of the week. It takes just 5 minutes to assemble and packs 18 grams of protein and 10 grams of fiber into each serving, without relying on protein powder. When you make several jars at once, your breakfast will be ready to eat straight from the fridge this week! I usually make only two jars at a time because I like them to taste as fresh as possible, but they should last up to 4 days in the fridge if needed.
In a 14-ounce jar with a lid, add the Greek yogurt, chia seeds, maple syrup, and milk. Use a small whisk or spatula to stir until smooth. (This helps break up the chia seeds and yogurt clumps.)
Then add the rolled oats and stir again. Add the frozen blueberries, stir one more time, then secure a lid on the jar. Transfer it to the fridge and let it soak overnight. (Or for at least 4 hours.)
When you're ready to eat the next morning, just grab a jar from the fridge! These oats will be thick; if you want a runnier consistency, just add a splash of milk and stir until you're happy with it.
These oats can be stored in an airtight container in the fridge for up to 4 days, so you can make more than one serving. I think they taste freshest if you eat them within 48 hours, so I usually make only 2 jars at a time.
Notes
Nutrition information is for the whole batch. This is automatically calculated using an online ingredient database, so it's just an estimate, not a guarantee. Oat Note: If you're in a hurry, try making this with quick oats so you can eat it faster. I usually stir it together, take my dog on a quick walk, then come home and eat it right away. It's more like cold cereal this way, which I love.