Add the rolled oats to a mason jar or container, then pour in the skimmed milk and stir well to combine, breaking up any clumps in the oats. Add the plain yogurt and honey, stirring until everything is evenly distributed and the honey is fully incorporated into the mixture. I like to use a fork to really work the honey through the oats so you get consistent sweetness in every spoonful.

Seal the jar with a tight-fitting lid and place it in the refrigerator for at least 12 hours, or up to 24 hours. The overnight rest allows the oats to absorb the liquid and soften while the yogurt and honey add creaminess and subtle flavor. This is a true set-it-and-forget-it breakfast that's ready to eat straight from the fridge in the morning.

Remove the jar from the refrigerator and give it a quick stir to recombine any separation that may have occurred. If the oats seem too thick, you can add a splash of milk to reach your preferred consistency. Eat directly from the jar or transfer to a bowl, and enjoy your creamy, convenient breakfast.