Ingredients
Oats and topping
- 120 g old-fashioned rolled oats
- 240 ml whole milk
- 120 g plain Greek yogurt
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 120 g blueberries washed; added at serving
Equipment
- Mixing bowl
- Two covered jars or containers
- Spoon
- Kitchen scale
Instructions
Mix and refrigerate
- Stir the milk, yogurt, maple syrup and vanilla together in a bowl until evenly combined.
- Add the rolled oats and stir thoroughly, scraping the bottom so no dry pockets remain. Divide between two covered containers, leaving room for stirring and fruit.
- Refrigerate at 40°F (4°C) or below for about 8 hours or overnight.
- Stir before serving. If too thick, add milk a spoonful at a time until the texture suits you. Divide the blueberries between the two portions. Keep refrigerated and use within 3 days.
Nutrition
Calories: 390kcalCarbohydrates: 62gProtein: 18gFat: 9gFiber: 7.5g
Video
Notes
Estimated nutrition per half-batch including blueberries and syrup, using rolled oats at about 150 kcal per 40 g, whole milk at 150 kcal per 240 ml and representative plain Greek-yogurt and fruit values. Extra loosening milk excluded. Contains milk.
Illustrative ingredient budget: oats $0.50, milk $0.50, yogurt $0.60, syrup/vanilla $0.20 and blueberries $1.10. Local prices vary.
Video credit: Downshiftology, Lisa Bryan. The video demonstrates a basic overnight-oat method plus six flavors. This card specifies a chia-free yogurt-and-milk version with blueberries and a three-day refrigerator plan; follow its own amounts and storage guidance.