In a medium bowl or a 16-20 oz jar, add 1 cup rolled oats, 1 cup milk, 1/2 cup plain Greek yogurt, 1 tablespoon chia seeds, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Stir thoroughly until evenly combined and the chia seeds are distributed.

Add sweeteners

Stir in 2 teaspoons brown sugar and 1 tablespoon honey into the oat mixture until dissolved. Taste and adjust honey or brown sugar to preference.

Refrigerate

Cover the bowl or screw on the jar lid and refrigerate for at least 6 hours or overnight (8-12 hours recommended) to allow oats and chia to absorb liquids and soften.

Sweeteners & mix-ins

If desired, toast walnuts: place 1/4 cup walnuts in a small dry skillet over medium heat, stirring frequently for 3-4 minutes until fragrant and slightly golden. Remove from heat and roughly chop. Allow to cool before adding to oats.

Fold 3/4 of the toasted walnuts into the chilled oat mixture just before serving to keep some nuts for garnish and texture.

Fruit topping

Rinse and gently pat dry 1/4 cup raspberries and 1/4 cup blueberries. Spoon fresh berries on top of the oats when ready to serve, spreading evenly.

Optional garnish

Finish with a light drizzle of 1 teaspoon honey and sprinkle the reserved chopped walnuts over the top for extra crunch. Serve chilled.