Blueberry-Chia Overnight Oats - Ellie Krieger

• Vegetarian
• Gluten free

• Produce

  • 2 cups Blueberries

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Condiments

  • 1/3 cup All-fruit blueberry jam

• Baking & Spices

  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 2/3 cup Almonds, whole natural
  • 2 tbsp Chia seeds

• Dairy

  • 1 1/2 cups Nonfat or 1% milk
  • 1 cup Yogurt, nonfat or low-fat plain

Found on keyingredient.com

Description

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

Directions

• Directions 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[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 Serving size: 1 jar containing about 1 cup oat mixture and [1/4] cup topping Per serving: Calories 410; Total Fat 15g (Mono Fat 8.2g, Poly Fat 4.8g, Sat Fat 1.5g); Protein 15g; Carb 57g; Fiber 9g; Cholesterol 5mg; Sodium 90mg Excellent Source of: Calcium, Fiber, Magnesium, Manganese, Phosphorus, Protein, Riboflavin, Vitamin E Good Source of: Copper, Iodine, Iron, Molybdenum, Potassium, Thiamin, Vitamin C, Vitamin D, Vitamin K, Zinc To refrigerate: The jars will keep up to 4 days in the refrigerator. Sign up for Free Recipes and Tips Copyright 2016 - Ellie Krieger - All Rights Reserved Just enter your email address below: We hate SPAM and promise to keep your email address safe. Just enter your email address below: We hate SPAM and promise to keep your email address safe.
• 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[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 Serving size: 1 jar containing about 1 cup oat mixture and [1/4] cup topping Per serving: Calories 410; Total Fat 15g (Mono Fat 8.2g, Poly Fat 4.8g, Sat Fat 1.5g); Protein 15g; Carb 57g; Fiber 9g; Cholesterol 5mg; Sodium 90mg Excellent Source of: Calcium, Fiber, Magnesium, Manganese, Phosphorus, Protein, Riboflavin, Vitamin E Good Source of: Copper, Iodine, Iron, Molybdenum, Potassium, Thiamin, Vitamin C, Vitamin D, Vitamin K, Zinc To refrigerate: The jars will keep up to 4 days in the refrigerator. Sign up for Free Recipes and Tips Copyright 2016 - Ellie Krieger - All Rights Reserved Just enter your email address below: We hate SPAM and promise to keep your email address safe. Just enter your email address below: We hate SPAM and promise to keep your email address safe.