Yield: 4 servings

Ingredients:

2/3 cup Whole Natural Almonds, divided
1 1/2 cups Non-fat or 1% Milk
1 cup non-fat or low-fat plain yogurt  (not Greek-style)
1/3 cup all-fruit blueberry jam
1 tsp pure vanilla extract
1 cup old-fashioned rolled oats
2 tbsp chia seeds
2 cups blueberries, divided

Instructions:

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 coarsely.
2. Divide the mixture evenly among four 12-ounces (1 1/2-cup) jars. Top each with remaining blueberries and almonds. Cover tightly and refrigerate overnight for at least 8 hours. Serve chilled or at room temperature.
3. Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving.

Source (recipe & picture): Ellie Krieger, RD

Nutrition Facts:

Serving: 1 serving