📋 Instructions

1. 1Crush the cookies — Place 10 chocolate sandwich cookies in a zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and pea-sized chunks, about 30 seconds. Set aside 3 tablespoons of the crushed cookies for topping.
2. 2Whisk the creamy base — In a large bowl, whisk together 1 1/2 cups whole milk, 1 cup Greek yogurt, 3 tablespoons honey, and 1 teaspoon vanilla until completely smooth, about 1 minute. This even distribution is what keeps every jar tasting the same.
3. 3Stir in oats and chia — Add 1 1/2 cups rolled oats and 1 tablespoon chia seeds to the bowl and stir until every oat is coated, about 45 seconds. Let the mixture sit 5 minutes at room temperature so the chia begins to bloom and the base starts to thicken.
4. 4Fold in the cookies — Gently fold in the crushed cookies (reserving the topping) with a spatula, just 3 or 4 turns — you want visible cookie pieces, not a uniform gray mush. The mixture should look speckled and smell like chocolate and vanilla.
5. 5Divide into jars — Spoon the mixture evenly into 6 half-pint jars or small containers, filling each about three-quarters full. Tap each jar on the counter twice to release air pockets.
6. 6Add the topping — Spoon a small dollop of extra Greek yogurt on top of each jar, then scatter with the reserved crushed cookies and 2 tablespoons mini chocolate chips. This keeps the crunchy topping from going soft overnight.
7. 7Chill overnight — Seal the jars and refrigerate at least 8 hours or up to 4 days. The oats are ready when the mixture is thick, spoonable, and holds a soft mound on the spoon — like chilled rice pudding.
8. 8Stir and serve — Before eating, stir each jar well and add a splash of milk if it's thicker than you like. Top with a whole cookie half if you're feeling fancy and dig in cold.