Lemon Berry Yogurt Breakfast Bowls

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  0.5 cup Greek Yogurt (2%)
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  2 tbsp Oats, Rolled, Dry

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  0.5 tbsp Chia Seeds
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  1 tbsp Lemon Curd, Prepared
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  2 Strawberries(24g)

Instructions

1. 1Rinse the strawberries under cold water, pat dry, and slice them into thin, even pieces; set aside.
2. 2Divide the rolled oats evenly into 4–6 airtight containers, placing approximately ½ cup in each.
3. 3Add the chia seeds to each container with the oats, using about 1 tablespoon per serving.
4. 4Top each container with the Greek yogurt, dividing evenly (roughly ¾ cup per bowl).
5. 5Add approximately 1–2 tablespoons of lemon curd to each container, stirring gently to distribute throughout the yogurt and oats.
6. 6Layer the sliced strawberries on top of each bowl.
7. 7Seal all containers and refrigerate for at least 8 hours, or up to 3–4 days, until the oats soften and absorb the yogurt liquid.
8. 8Stir gently before serving, and add a splash of milk or water if the mixture is too thick.