I ngredients 1/2 cup almond or coconut milk 2 containers (5.3 oz each) gluten-free Greek blended vanilla yogurt 2 pouches Gluten Free Chex™ maple brown sugar oatmeal (from 9.54-oz box) 1/2 cup fresh blueberries 1/4 cup chopped pecans, toasted, if desired 2 tablespoons additional fresh blueberries, if desired Directions 1 In container with tight-fitting cover, mix almond milk, yogurt and oatmeal. Stir in 1/2 cup blueberries. Cover and refrigerate overnight. 2 Top with toasted pecans and extra blueberries.