Average: 5 (3 votes)
Active time
15 minutes
Total time
15 minutes
4 servings
Serving Size
1 jar containing about 1 cup oat picture and 1/4 cup topping

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

  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.


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

Yield: 4 servings

Serving Size: 1 jar containing about 1 cup oat picture and 1/4 cup topping

How'd it Taste?

This recipe is perfect in every way! So good. I used all fruit jam. No added sugar. Ellie Krieger's recipes are the best. So good!
Kamna Agarwal
This was tasty and I am a huge fan of berries of any type. I adjusted it up a little to get five servings, so I could have a full work week.

Review this Recipe