• 1 ½ cups chopped tart apples, such as Granny Smith, plus more for garnish

• 2 ½ tablespoons pure maple syrup

• 2 teaspoons grated lemon zest, plus more for garnish

• 1 tablespoon lemon juice

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• 2 cups reduced-fat milk

• 1 cup nonfat plain strained yogurt, such as Greek-style

• ¼ teaspoon salt

• 

• 2 ¼ cups old-fashioned rolled oats

Combine apples, maple syrup, lemon juice, cinnamon and ginger in a small saucepan; bring to a simmer over medium-high heat. Simmer, covered, stirring occasionally, until the apples are slightly softened and a syrup forms, 5 to 8 minutes. Set aside to cool.

Whisk milk, yogurt, salt and lemon zest together in a large bowl until smooth. Fold in oats until well combined. Divide the oat mixture among 4 (1-cup) jars with lids, about 3/4 cup each. Divide the apple mixture among the jars, about 3 tablespoons each. Cover the jars and refrigerate for 12 hours or up to 5 days.