Ingredients
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2 ½ cups old-fashioned rolled oats
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2 ½ cups low-fat vanilla kefir
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⅛ teaspoon salt
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2 ½ cups raspberries
Directions
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Stir oats, kefir and salt together in a large bowl. Divide among five 8-ounce jars. Divide raspberries evenly among the jars. Screw on lids and refrigerate overnight or for up to 5 days.
