Choose Your Container: Select a jar or container with a tight-fitting lid. A 400-500ml jam jar or a small Tupperware container works well.

Combine Dry Ingredients: In your container, add the 50g of rolled oats, 1 tbsp of chia seeds, and the pinch of salt. Give them a quick stir with a spoon to distribute everything evenly.

Add the 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 is the most important step! Stir everything together very well for about 30-60 seconds, making sure to scrape the bottom and sides of the jar. You want to ensure there are no dry pockets of oats or clumps of chia seeds.

Fold in the Blueberries: Gently add the 75g of blueberries and stir them through the oat mixture. If using frozen blueberries, they can go straight in.

Chill Overnight: Secure the lid on your container and place it in the fridge for at least 4 hours, but preferably overnight (around 8 hours is ideal). This gives the oats and chia seeds ample time to absorb the liquid and soften. What works best for me is to give the jar a final, gentle stir about an hour after it's gone in the fridge, just to stop the chia seeds from settling at the bottom.

Serve and Enjoy: In the morning, give the oats one last stir. The mixture will be thick and creamy. You can eat it straight from the jar or transfer it to a bowl. Add your favourite toppings like a sprinkle of nuts, seeds, or some fresh blueberries.