In a medium mixing bowl, combine 1 cup of vanilla Greek yogurt with ½ cup of unsweetened vanilla almond milk. Whisk until smooth and creamy.

Incorporate 1 cup of old-fashioned rolled oats and 2 tablespoons of chia seeds into the yogurt mixture. Gently fold in 1 cup of fresh blueberries.

Evenly distribute the oat mixture into two mason jars, leaving room at the top.

Spoon 1 tablespoon of peanut butter into each jar, followed by 1 tablespoon of low-sugar blueberry jam.

Top off the jars with the remaining oat mixture, ensuring the peanut butter and jam layers are enclosed.

Cover jars with lids and refrigerate for at least 3 hours or ideally overnight.

Remove from fridge, stir to combine, adding a splash of almond milk if too thick.

Enjoy directly from the jar or warm in the microwave for 30 to 60 seconds.