Ingredients
Scale
- 10–12 oz (285–340 g) plain Greek yogurt
- ⅔ cup (55 g) old-fashioned rolled oats (certified gluten-free if needed)
- ½ cup (120 ml) milk, any kind
- 2 tbsp (20 g) chia seeds
- 2 cups (about 300 g) mixed fruit or berries, fresh or frozen
- ¼ cup (25 g) sliced almonds
Instructions
- Mix. In a small bowl, stir together the yogurt, oats, milk, and chia seeds.
- Rest. Let the mixture sit for about 5 minutes to thicken slightly.
- Layer. Spoon ½ cup of the oat mixture into each of two 16 oz jars, top with ½ cup of fruit, and repeat. Sprinkle with almonds and seal. Or divide the oats between two containers and top with the fruit and almonds.
- Chill. Refrigerate for at least 1 hour, or overnight.
- Serve. Enjoy cold, straight from the jar.
Notes
- Yogurt: Use a plain, low-sugar, high-protein Greek yogurt. Anywhere from 10–12 oz works.
- More protein: Use extra-high-protein yogurt and soy or pea milk.
- Layering is optional. It’s mainly for presentation.
- Too thick? Stir in a splash of milk before eating.
- Crunchy nuts: Add the almonds just before eating to keep them crisp.
- Storage: Refrigerate for up to 3–4 days.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 5 minutes
- Chill Time: 1 hour
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian