1 cup rolled oats

3 tablespoons chia seeds

2–3 tablespoons maple syrup

1 ½ cups almond milk

½ cup vanilla Greek yogurt

1 cup blueberries

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In a medium-sized bowl or jar, combine the rolled oats, chia seeds, and maple syrup. Stir well to ensure the ingredients are evenly distributed.
Add almond milk and vanilla Greek yogurt to the oat mixture and stir again until smooth.
Gently fold in the blueberries, saving a few to top the oats later.
Cover the bowl or jar and refrigerate overnight (or for at least 4 hours). The oats will absorb the liquid, and the chia seeds will expand, thickening the mixture.
In the morning, stir the oats and add extra almond milk if the mixture is too thick.
Top with additional blueberries and enjoy!

Non-Dairy Options: You can substitute almond milk with oat, coconut, or cashew milk if you prefer a different flavor.

Sweeteners: You can swap maple syrup for honey, agave nectar, or stevia depending on your preference.

Add-ins: Feel free to add nuts, seeds, or other fruits like bananas or raspberries for extra flavor.

Make-Ahead: These overnight oats are perfect for meal prep and can be stored for up to 3 days.