Pour the rolled oats and milk into a container with a lid—I prefer a mason jar or small bowl that you'll be happy looking at in the morning since you'll be eating straight from it. Stir well to combine, making sure all the oats are evenly moistened and there are no dry pockets. The mixture will seem a bit loose at this stage, which is exactly what you want.

Cover the container and place it in the refrigerator for at least 6 hours, but ideally overnight (8-12 hours). During this time, the oats will absorb the milk and transform into a creamy, pudding-like consistency. The longer it sits, the thicker and more custard-like it becomes. I find that overnight oats are actually better the next morning than they are immediately after mixing—the flavors meld and the texture becomes perfectly smooth and spoonable.

Remove the overnight oats from the refrigerator and give them a stir—add a splash more milk if you prefer a thinner consistency. Stir in your desired sweetener (honey, maple syrup, brown sugar, or a drizzle of jam all work beautifully) and top with your favorite additions like fresh berries, sliced banana, granola, nuts, or a drizzle of nut butter. Eat directly from the container or transfer to a bowl, and enjoy.