Blended Overnight Oats With No Chewy Bits

Ingredients

• 2 cups old-fashioned rolled oats (180 g)
• 2 cups whole milk (480 g)
• 1 cup plain Greek yogurt (245 g)
• 2 tablespoons chia seeds (24 g)
• 3 tablespoons maple syrup (60 g)
• 2 teaspoons vanilla extract (10 g)
• 1/4 teaspoon fine salt (1 g)
• 1 1/2 cups strawberries, sliced (225 g)
• 1/4 cup plain Greek yogurt for topping (60 g)

Instructions

1. Prepare. Add rolled oats, milk, yogurt, chia seeds, maple syrup, vanilla and salt to a blender. Start on low so the dry oats fold into the liquid, then blend on high for 45 seconds. Scrape down the sides once and blend for another 15 seconds. The mixture should pour in a thick continuous ribbon with no visible oat flakes.
2. Assemble. Divide the blended mixture between four clean 12-ounce jars, leaving space for fruit. Tap each jar once against a folded towel to release large air pockets, then cover. Refrigerate for 8 hours. Do not add berries before chilling if you want the base to keep its pale vanilla color and its smooth, uniform consistency.
3. Cook or chill. Open one jar and drag a spoon through the center. Properly hydrated blended oats hold a soft trail for a moment without a watery ring collecting at the edge. If the mixture is firmer than you like, fold in 1 tablespoon milk per jar. Avoid blending again after chilling, which can make the chia texture gummy.
4. Finish. Top each jar with sliced strawberries and a small spoonful of yogurt just before serving. Keep the toppings loose rather than pressing them into the base. For a Tuesday commute, use a screw-top jar and pack the fruit separately; the smooth oats remain easy to eat cold without a bowl or any last-minute blending.

Notes

• Use the clear lidded breakfast jar and preserve the weights. Center cue: the chilled oats after eight hours, holding a soft spoon trail without a watery ring at the jar edge.
• Refrigerate for up to 4 days. Reheat one portion for 45 seconds, check the center and add brief bursts if needed.

Nutrition Facts