2 cups old-fashioned rolled oats
2 cups whole milk (or 2% milk, skim milk, nut or seed milk, or coconut milk)
1 cup jam (like Blackberry Chia Jam)
1/2 cup unsweetened coconut flakes, toasted (See Recipe Note)

In a large bowl (or other container with a lid), combine the oats and milk. Cover and store the container in the fridge overnight. The next morning, layer the soaked oats into jars with jam. Sprinkle the coconut on top. (For crunchier coconut, wait to sprinkle the coconut on top until you plan to eat the oatmeal.)

Recipe Notes

• To toast the coconut, toss shredded coconut in a dry skillet over medium heat until golden. Immediately transfer the flakes to a plate to cool. Alternatively, you can toast the coconut in a 350°F for a few minutes until golden.
• Get creative with your add-ins! Nuts and seeds are especially great — uou can soak them along with the or toss them into your breakfast bowl or jar before serving.

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