1/3 cup (1 ounce) old-fashioned oats (the kind that cook i gluten-free if necessary) plus an extra teaspoonful for topping1/3 cup (2 3/4 ounces) greek yogurt (i often use plain, nonfat; you may use 2%, whole, or flavored, as desired)1/3 cup (2 3/4 ounces) milk (i use almond milk but, again, use what you prefer)1 t