Toppings: walnuts and dried cranberries or other nutsseeds or dried fruit of your choice.
Combine all ingredients in a medium bowl. Stir well and spoon into 8 ounce jars. Leave room at the top for add-ons in the morning.
Seal and refrigerate overnight. This recipe makes two servings.
You can easily make this recipe vegan and gluten-free. Substitute coconut milk or almond milk yogurt for the traditional Greek yogurt and use certified gluten-free oats, if necessary.Make it Vegan: Use coconut yogurt or a nut-milk yogurt, and a nut-based milk or rice milkMake it gluten-free: Use certified gluten-free rolled oats.