Ingredients
- 1½ cups frozen mixed berries
- 2 teaspoons chia seeds plus 1 tablespoon, divided
- ¾ teaspoon light brown sugar plus 1 tablespoon, divided
- 2 teaspoons lemon juice
- 1½ teaspoons ground cinnamon, divided
- ¼ teaspoon salt
- 2¼ cups whole milk
- 2 cups old-fashioned rolled oats
- ½ cup reduced-fat plain strained (Greek-style) yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 tablespoon light brown sugar
- 1½ tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Directions
- Prepare oats: Combine 1½ cups frozen berries, 2 teaspoons chia seeds, ¾ teaspoon brown sugar, 2 teaspoons lemon juice and ¼ teaspoon each cinnamon and salt in a medium saucepan. Cook over medium-low heat, stirring occasionally, until most of the berries have burst, about 6 minutes. Set aside to cool to room temperature, 5 to 8 minutes. Transfer to a small bowl; refrigerate, covered, until ready to use.
- Stir 2¼ cups milk, 2 cups oats, ½ cup yogurt, 1 teaspoon vanilla and the remaining 1 tablespoon each chia seeds and brown sugar together in a medium bowl until fully combined. Cover and refrigerate for at least 8 hours.
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Prepare crumble topping: Preheat oven to 350°F. Line a small rimmed baking sheet with parchment paper. Combine 3 tablespoons all-purpose flour, 1 tablespoon brown sugar, 1½ tablespoons melted butter, ½ teaspoon cinnamon and ⅛ teaspoon salt in a small bowl; stir until the mixture holds its shape when squeezed together. Spread evenly on the prepared baking sheet.
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Bake until fragrant and lightly toasted, 5 to 7 minutes. Let cool completely on the baking sheet, about 15 minutes. Transfer to an airtight container and store at room temperature until ready to use.
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To assemble, spoon about ½ cup oat mixture into each of 4 (12-ounce) jars with lids; arrange about 3 tablespoons berry mixture over the oats in each jar. Top each with an additional ½ cup oats. Sprinkle each jar with about 2 tablespoons crumble topping just before serving.
