Blueberry-Chia Overnight Oats

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)

Banner Image:

BlueberryChiaOats.jpg

Grain:

Oats [1]

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

Active time:

15 minutes

Yield:

4 servings

Nutrition:

Calories: 410, Total Fat: 15g, Saturated Fat: 1.5g, Protein: 15g, Carbohydrates: 57g, Fiber: 9g, Cholesterol: 5mg, Sodium: 90mg

Author:

Courtesy of Ellie Krieger, author of You Have It Made and Weeknight Wonders. Visit her website [2] and check out her cooking show [3] for more recipes.

Recipe tags:

Quick & Easy

Meal:

Breakfast

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

Easy make-ahead oatmeal-to-go, full of blueberries, toasted nuts and chia seeds.

Serving Size:

1 jar containing about 1 cup oat picture and 1/4 cup topping