Blueberry Chia Overnight Oats

Adapted from Elie Krieger

Ingredients

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)

Directions

  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.
  3. Stir in the oats, chia seeds, and half of the almonds.
  4. Stir in most of the blueberries, leaving out some for topping.
  5. 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).

Makes 4 servings

The jars will keep up to 4 days in the refrigerator.

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