Combine Dry Ingredients: In your jar or bowl, add the 50g of rolled oats, 1 tbsp of chia seeds, and the pinch of sea salt. Give them a quick stir to combine.

Add Wet Ingredients: To the same jar, add the 120ml milk, 75g Greek yoghurt, 2 tbsp peanut butter, 1 tbsp maple syrup, and ½ tsp vanilla extract.

Mix Thoroughly: This is the most important step. Use a fork or a small whisk to stir everything together vigorously for about a minute. I find that a fork is best for breaking up any clumps of peanut butter and ensuring it's evenly distributed throughout the mixture. Scrape down the sides of the jar as you go.

Check Consistency: The mixture should be well-combined, thick, and relatively smooth. It will seem a little more liquid than you might expect, but it will thicken considerably in the fridge.

Seal and Chill: Secure the lid on your jar or cover your bowl tightly. Place it in the fridge to set for at least 4 hours, though leaving it overnight yields the best texture.

Serve: The next morning, open the jar and give the oats a good stir. If the mixture is thicker than you'd like, stir in an extra splash of milk to loosen it to your desired consistency.

Add Toppings: Top your peanut butter oats with a dollop of jam, a sprinkle of chopped peanuts, and some fresh banana slices before serving.