Prep your container. Use a jar or airtight container with room to stir. A 12–16 ounce jar works well for a single serving.

Combine dry ingredients. Add rolled oats, chia seeds, and a tiny pinch of salt to the jar. Give it a quick stir so the chia doesn’t clump later.

Add the creamy base. Pour in milk and spoon in the Greek yogurt. Add vanilla extract and your sweetener of choice.

Stir until smooth. Mix thoroughly so every oat is coated and the chia is evenly distributed. The mixture should look pourable, not pasty.

Fold in strawberries. Add the chopped strawberries and gently fold them in. Save a few pieces for topping if you like.

Adjust thickness. If you prefer looser oats, add an extra splash of milk. For thicker oats, add a bit more chia or yogurt.

Cover and chill. Seal the jar and refrigerate for at least 4 hours, but overnight is best for a creamy, set texture.

Serve. In the morning, give the oats a quick stir. Add a splash of milk if needed, top with fresh strawberries, and finish with nuts or coconut for crunch.