In a large mixing bowl, whisk together 1 cup of whole rolled oats and 2 tablespoons of chia seeds until well combined. Then, add ½ cup of cream cheese, ½ cup of Greek yogurt, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Gradually pour in 1 cup of almond milk, stirring until the mixture is smooth and creamy, with no lumps visible.

If using frozen blueberries, place 1 cup in a microwave-safe bowl and heat for 30 seconds to slightly thaw them. Once thawed, mash the blueberries gently with a fork, allowing some juice to release, then drain any excess liquid.

Grab 5 individual jars and divide the creamy oat mixture evenly among them. Layer a spoonful of the mashed blueberries on top or stir them directly into the mixture. Reserve some whole blueberries to sprinkle on top before sealing.

Seal each jar tightly and refrigerate for at least 4 hours or overnight.

When ready to serve, enjoy cold or microwave for 30 seconds. Top with extra blueberries or nuts before serving.