Use the right container. Grab a mason jar, lidded glass container, or meal-prep cup. Aim for 12–16 ounces to leave room for stirring and toppings.

Measure your base. Add 1/2 cup gluten-free rolled oats, 1 tablespoon chia seeds, and a tiny pinch of salt to the container.

Stir in liquids. Pour in 1/2 cup milk and 1/4 cup plain Greek yogurt. Add 1–2 teaspoons maple syrup (to taste) and 1/2 teaspoon vanilla extract. Stir well, scraping the corners so the chia seeds don’t clump.

Add the berries. Fold in 1/2–3/4 cup berries. If using strawberries, chop them into small pieces. Frozen berries are fine—no need to thaw.

Adjust thickness. If you like it thicker, add another teaspoon of chia seeds. For a looser texture, splash in more milk.

Seal and chill. Cover tightly and refrigerate for at least 4 hours, but preferably overnight (8–12 hours) for the best texture.

Stir and taste. In the morning, give the oats a good stir. Add a splash of milk if they’re too thick, and sweeten a bit more if needed.

Add crunch and flavor. Top with almonds or pumpkin seeds for crunch, a spoonful of nut butter for richness, or a sprinkle of cinnamon or lemon zest for brightness.

Serve cold or gently warmed. Enjoy straight from the fridge, or warm in short bursts in the microwave if you prefer it cozy.