Maple Cinnamon Overnight Oats with Fresh Berries

In a large mixing bowl, combine 2 cups rolled oats, 1/4 cup chia seeds, 2 tablespoons ground flaxseed, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Stir well to distribute the spices evenly.

In a separate bowl, whisk together 2 cups almond milk, 1 cup Greek yogurt, 1/4 cup maple syrup, and 2 teaspoons vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir thoroughly until well combined. Make sure there are no dry pockets of oats.

Divide the mixture evenly among 4 mason jars or airtight containers, filling each about 3/4 full to leave room for toppings.

Cover the containers and refrigerate for at least 6 hours or overnight to allow the oats to soften and flavors to develop.

While the oats are chilling, wash and prepare the berries. Hull and quarter the strawberries, and rinse the blueberries and raspberries.

Toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning. Let cool completely.

When ready to serve, top each jar of overnight oats with a variety of fresh berries, dividing 1 cup each of strawberries, blueberries, and raspberries among the servings.

Sprinkle each serving with toasted sliced almonds and drizzle with 1/2 tablespoon honey per serving.

Serve immediately, or seal containers and refrigerate for up to 2 days for grab-and-go breakfasts.