Add the rolled oats to a mason jar or airtight container, then pour in the skimmed milk. Stir well to combine, making sure all the oats are moistened and there are no dry pockets at the bottom. This initial mixing helps the oats begin absorbing liquid evenly right from the start.

Stir in the plain yogurt, which adds both tanginess and a creamy texture that makes the overnight oats more luxurious. Then add your honey—I prefer raw honey because it preserves more nutrients compared to processed varieties. Stir everything together until well combined, ensuring the honey is distributed throughout rather than settling at the bottom.

Seal the jar tightly with a lid and place it in the refrigerator for at least 12 hours, though overnight (8-12 hours) works perfectly. During this time, the oats will absorb the liquid and soften while the yogurt and honey flavors meld together, creating a creamy, pudding-like consistency. I like to prepare this in the evening so it's ready to eat for breakfast—no cooking required in the morning!