Batch-Prepped Maple-Cinnamon Oat Parfaits

In a medium saucepan, combine 3 cups of raw rolled oats, 6 cups of water, and 1.5 tsp of ground cinnamon.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 8 to 10 minutes, stirring occasionally, until the oats are tender and the liquid is fully absorbed.

Remove the saucepan from the heat and stir in 1.5 tbsp of chia seeds. Let the cooked oatmeal cool to room temperature for about 5 minutes.

Once cooled, measure out 1 cup of the cooked oatmeal into a serving bowl or glass jar for today's breakfast.

Layer 1 cup of Greek yogurt over today's serving of oatmeal. Drizzle with 1 tbsp of maple syrup, sprinkle with 0.5 tsp of ground cinnamon, and top with 1 tbsp of chopped raw walnuts.

Divide the remaining 2 cups of cooked oatmeal and 2 cups of Greek yogurt into separate airtight containers (1 cup of oatmeal and 1 cup of yogurt per container) to reserve for Days 2 and 3 breakfasts. Store the remaining 2 tbsp of maple syrup, remaining cinnamon, and 2 tbsp of walnuts separately to assemble fresh each morning, and place all prepared bases in the refrigerator.