• Place two Oreo cookies in a mortar bowl or zip-lock bag. Tap and press with a pestle or wooden spoon until you form crushed Oreos. It should look like fine crumbs. Set aside in a large bowl.
• In the same bowl, crush the remaining two Oreos with your finger tips to form larger chunks of cookies.
• Add them to the bowl oats, chia seeds and stir to evenly combine the dry ingredients.
• Add in milk, yogurt, ample syrup, and vanilla extract and stir to combine.
• Close the bowl with a lid or wrap it tightly with foil or plastic wrap. Refrigerate overnight or at least 6 hours.

Serving

• The next day, serve in two jars, making layers of plant-based yogurt/overnight oats mixture, and top them up with a pinch of extra Oreo crumb you like.

Storage

• Store leftovers in the fridge for three days in a sealed container.