1Build It the Night Before
Cooked grains and yogurt are one of those combinations that rewards patience — not the kind you need to master a technique, but the overnight kind, where the fridge does the work while you sleep. Layer them into jars or bowls, and by morning the oats or farro have softened into something almost creamy, the yogurt has settled, and breakfast is already done.
The formula is simple: a grain base, a thick yogurt layer, and fruit on top. For grains, rolled oats are the weeknight favourite — quick to cook, cheap, and they absorb flavour well — but cooked farro, quinoa, or barley all work beautifully and hold their texture longer in the fridge. Spoon over whole-milk or Greek yogurt (both thick enough to sit cleanly in a layer without pooling), then pile on whatever fruit you have. Sliced mango, fresh berries, a handful of frozen cherries thawed overnight — all fair game.
Flavour-wise, a little goes a long way: a drizzle of honey into the grain layer, half a teaspoon of vanilla stirred into the yogurt, a pinch of cinnamon on top. None of it is fussy. Kept covered in the fridge, assembled jars hold well for up to three days, which means you can batch four portions on Sunday and have the week covered.
When you're ready to eat, add toppings — granola, toasted coconut, seeds — at the last minute so they stay crunchy. Everything else was ready hours ago.