1. In a medium bowl, stir together the rolled oats, cottage cheese, almond milk, chia seeds, maple syrup, vanilla, cinnamon, and a pinch of sea salt until everything is evenly combined.

2. Add about half of the blueberries to the bowl and lightly mash them with the back of a spoon so they release their juices and streak the mixture a deep purple, leaving the remaining berries whole for later.

3. Spoon the blueberry-oat mixture into a jar or airtight container, letting some of the purple streaks show along the sides so the layers look pretty.

4. Cover the jar with a lid and refrigerate for at least 4 hours, or overnight, until the oats and chia seeds have absorbed the liquid and the mixture is thick and creamy.

5. When you’re ready to eat, give the oats a good stir. If they’re thicker than you like, loosen them with a splash of extra milk until they reach your ideal consistency.

6. Top the oats with the remaining fresh blueberries and a generous sprinkle of granola or chopped nuts just before serving so they stay crunchy.

7. Taste and add a little extra maple syrup if you prefer a sweeter breakfast, then dig in straight from the jar.