1 cup whole oats
1 tablespoon chia seeds
1 tablespoon ground flax
1/4 teaspoon cinnamon
1 - 1 1/4 cups almond milk (depending on how thick you like your oats)
1/4 cup Greek yogurt
1 tablespoons honey
1 teaspoon vanilla
1/2 cup fresh blueberries, plus more for topping
sliced almonds, for topping

Combine all ingredients, with the exception of the almonds, in a bowl (or a jar) and mix together. Cover and refrigerate overnight. In the morning, remove oats from the refrigerator, divide between two bowls and top with more blueberries and sliced almonds.

Gail's notes: I do this pretty much as is. I have subbed regular milk for almond or agave for honey if I'm out of something. Occasionally I'll make 1 1/2 of the recipe so we have some leftover for another morning! Don't think I've ever added almonds or extra blueberries to top it!
We usually add extra milk in the morning and eat it cold.