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
- 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.
- 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.
- 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)