Choose Your Vessel: Find a clean glass jar with a lid (a 350-450ml capacity is ideal), a small bowl you can cover, or a reusable container.

Combine Dry Ingredients: Add the 50g of rolled oats, 1 tbsp of dark brown sugar, 1 tbsp of chia seeds, and the pinch of sea salt to your jar. Give it a quick stir with a spoon to distribute everything evenly.

Add Wet Ingredients: Pour in the 120ml of milk and the 1/4 tsp of vanilla extract. Add the spoonful of Greek yoghurt on top.

Mix Thoroughly: This step is crucial for the final texture. I find that what works best for me is to screw the lid on the jar tightly and shake it vigorously for about 30 seconds. This ensures every single oat is coated in liquid and prevents dry clumps from forming at the bottom. If you're using a bowl, stir very well for at least a minute.

Chill Overnight: Place the sealed jar or covered bowl in the refrigerator. Leave it to chill for at least 6 hours, but overnight (around 8 hours) is optimal for the creamiest texture.

Morning Check and Serve: The next morning, open the jar and give the oats a good stir. They will have thickened considerably. If you prefer a looser consistency, stir in an extra splash of milk until it's just how you like it.

Add Toppings: Spoon the overnight oats into a bowl (or eat straight from the jar!) and finish with your favourite toppings. See my suggestions below for inspiration.