- 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
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
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 and check out her cooking show for more recipes.
Dietary choice:
Vegetarian Gluten-free
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
