Rating
0
Average: 0 (0 votes)
Active time
15 minutes
Total time
15 minutes
Yield
4 servings
Serving Size
1 jar containing about 1 cup oat picture and 1/4 cup topping
Nutritioni
Ingredients

⅔ cup whole natural almonds, divided

1 ½ cups nonfat or 1% milk

1 cup nonfat or low-fat plain yogurt (not Greek-style)

⅓ cup all-fruit blueberry jam

1 teaspoon pure vanilla extract

1 cup old-fashioned rolled oats

2 tablespoons chia seeds

2 cups blueberries, divided

Instructions
  1. Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely.
  2. In a medium bowl, stir together the milk, yogurt, jam, and vanilla. Stir in the oats, chia seeds, and half of the almonds. Then stir in 1 cup of the blueberries.
  3. Divide the mixture evenly among four 12-ounce (1[½]-cup) jars. Top each with the remaining blueberries and almonds. Cover tightly and refrigerate overnight or at least 8 hours. Serve chilled or at room temperature.(Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving)

Courtesy of Ellie Krieger, author of You Have It Made and Weeknight Wonders. Visit her website and check out her cooking show for more recipes.

How'd it Taste?

Theresa Danskin
0
How long can these be stored in the fridge before becoming soggy?
Cynthia
0
My colleague, Kelly, says, "Since they soak overnight, this type of recipe is somewhat soggy (in a good way!) from the beginning. We make batches of overnight oats on Sunday nights to enjoy throughout the week. But I wouldn’t recommend keeping them past 4-7 days." Hope this helps.
Elizabeth Scurlark
0
Why can't you use Greek yogurt?
Hannah-Oldways
0
Hi Elizabeth, Greek yogurt might make the texture of the oats a little too thick. If you'd like to use Greek yogurt, you could add an extra tablespoon or two of milk or water for a better consistency.

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