Easy make-ahead oatmeal-to-go, full of blueberries, toasted nuts and chia seeds.
2/3 cup whole natural almonds, divided
1 1/2 cups nonfat or 1% milk
1 cup nonfat or low-fat plain yogurt (not Greek-style)
1/3 cup all-fruit blueberry jam
1 teaspoon pure vanilla extract
1 cup old-fashioned rolled oats
2 tablespoons chia seeds
2 cups blueberries, divided
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.
Elizabeth Scurlark says: Why can’t you use Greek yogurt?
hannahdepin says: 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.
Theresa Danskin says: How long can these be stored in the fridge before becoming soggy?
Cynthia says: 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.
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