📖 Instructions

1. Combine the Oats: In a mixing bowl, combine the rolled oats, chia seeds, and protein powder (if using). Make sure everything is evenly distributed. I once forgot the protein powder and the texture was just not the same. Don't be like me!
2. Add Milk and Yogurt: Pour in your milk of choice and yogurt. Stir well to combine. Be sure to scrape the bottom of the bowl to prevent any oat clumps. I like to use a whisk at this point to ensure the oats are submerged in the liquid, cause no one likes dry oats.
3. Sweeten to Taste: If you need a little extra sweetness, drizzle in the maple syrup or honey. Remember, the Oreos will add sweetness too, so don't go overboard! I learned this the hard way when I added to much maple syrup!
4. Crush the Oreos: In a separate small bowl, crush the Oreo cookies. You can use a food processor for a fine crumb, or place them in a ziplock bag and crush them with a rolling pin for a chunkier texture. I prefer the rolling pin method because it's therapeutic and I get to take out my daily stresses.
5. Layer in Jars: Divide the oat mixture evenly between your mason jars (or containers). Sprinkle the crushed Oreo cookies over the top of each jar. Reserve a little bit of the crushed Oreos for topping just before serving – this keeps them from getting too soggy.
6. Refrigerate Overnight: Seal the jars tightly with their lids. Place them in the refrigerator and let them sit overnight, or for at least 6 hours. I know, the wait is hard, but it's so worth it!
7. Add Toppings and Serve: In the morning, grab a jar from the fridge. If desired, top with the remaining crushed Oreo cookies and a drizzle of milk for extra creaminess. Dig in and enjoy! On busy mornings, I sometimes grab one straight from the fridge on my way out the door. It's the perfect breakfast when I'm in a rush.