overnight oatmeal (muesli)

I would call this a form of muesli, though I've heard it called "Summer Porridge" which has a nice sound.  The website I found this recipe called it "refrigerator oatmeal," which sounds very unappealing.  I can't call it that. Names are important! Maybe "overnight oatmeal"? I have slightly modified the recipe.

David and I are always on the lookout for grab-and-go breakfasts that are healthy and filling, and this is quickly becoming one of our favorites.  I make it every couple of days in pint-sized jars.  David literally grabs one and eats it on his way to work. Very convenient.  The less thinking I can do in the morning, the better.  It's so quick, I may even get to drink my coffee while it's still hot.  Ahhh...

Ingredients

• 1/4 cup uncooked rolled oats (or quick-cut steel-cut oats... found at Whole Foods)
• 1/4 cup low-fat Greek yogurt
• 1/3 cup almond milk
• 1 teaspoon flax seed
• 1 teaspoon honey
• 1/4 cup fruit (strawberries, blueberries...)

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, flax seed, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Nutritional Info: 215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein;

VARIATIONS:

Pumpkin Spice
add 1/4 c. pumpkin puree
1/2 t. pumpkin spice

Peanut Butter Banana
add 1/2 banana
1 T. peanut butter