Adapted from Elie Krieger.
Also check out my other favorite recipe for overnight oats – Swiss Burcher Muesli
Makes 4 servings
- 2/3 cup whole natural almonds, divided (I use 1/2 cup)
- 1.5 cups nonfat or 1% milk
- 1 cup nonfat or low-fat plain yogurt (not Greek-style)
- 1/3 cup all-fruit blueberry jam (I use 3 tbsp low-sugar blueberry jam)
- 1 teaspoon pure vanilla extract
- 1 cup old-fashioned rolled oats
- 2 tablespoons chia seeds
- 2 cups blueberries, divided (I use 1 cup)
- 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 (I put them in a ziplock bag and pound them into smaller pieces).
- In a medium bowl, stir together the milk, yogurt, jam, and vanilla.
- Stir in the oats, chia seeds, and half of the almonds.
- Stir in most of the blueberries, leaving out some for topping.
- Divide the mixture evenly among four 12-ounce (1[1/2]-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).
The jars will keep up to 4 days in the refrigerator.
Nutrition facts calculated using my recipe alterations
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 0 g|
|Cholesterol 8 mg||3 %|
|Sodium 76 mg||3 %|
|Potassium 322 mg||9 %|
|Total Carbohydrate37 g||12 %|
|Dietary Fiber 6 g||23 %|
|Sugars 17 g|
|Protein 13 g||26 %|
|Vitamin A||6 %|
|Vitamin C||5 %|