Ellie Krieger’s Overnight Oats in Jars

Yield: 4 servings
Calories: 410
Theme: Breakfast
Rating:  This recipe has not been rated

Always on the go in the morning? Registered dietitian Ellie Krieger recommends prepping a bowl of overnight oats in advance so you'll have a nutritious breakfast ready when you are. Mix in seasonal toppings like fresh blueberries or peaches in the summer or pumpkin in the fall and nuts like almonds for a dose of healthy and satiating fats.


  • 2/3 cup whole natural almonds, divided
  • 1 1/2 cups nonfat or 1% low-fat milk
  • 1 cup nonfat or low-fat plain yogurt
  • 1/3 cup all-fruit blueberry jam
  • 1 tsp vanilla extract
  • 1 cup old-fashioned rolled oats
  • 2 tbsp chia seeds
  • 2 cups fresh fruit, such as blueberries or sliced peaches, divided


1. Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3-5 minutes. Allow to cool slightly, then chop them coarsely.


2. 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 fruit.


3. Divide the mixture evenly among four 12-ounce (1 1/2 cup) jars. Top each with the remaining fruit and almonds. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator.


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