[2/3] cup whole natural almonds, divided
1[1/2] cups nonfat or 1% milk
1 cup nonfat or low-fat plain yogurt (not Greek-style)
[1/3] cup all-fruit blueberry jam
1 teaspoon pure vanilla extract
1 cup old-fashioned rolled oats
2 tablespoons chia seeds
2 cups blueberries, divided
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.