Ingredients
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2 cups old-fashioned rolled oats
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2 cups whole milk
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2 tablespoons chia seeds
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1 tablespoon sweetened condensed milk
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2 1/2 teaspoons grated Key lime zest, divided
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1/4 teaspoon salt
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1/4 teaspoon vanilla extract
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1 (5.3-ounce) container low-fat Key lime–flavor strained (Greek-style) yogurt
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2 tablespoons fresh Key lime juice (from about 5 Key limes), plus 4 Key lime wedges for serving
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1/4 cup graham cracker crumbs
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1 tablespoon unsalted butter, melted
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2 teaspoons granulated sugar
Directions
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Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.
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Whisk oats, milk, chia seeds, condensed milk, 2 teaspoons lime zest, salt and vanilla together in a medium bowl until fully combined.
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Divide the mixture among 4 (8-ounce) lidded containers, about 3/4 cup each. Whisk yogurt and lime juice in a small bowl until blended. Top each jar with about 2 1/2 tablespoons of the yogurt mixture. Refrigerate, covered, until the oats have absorbed the liquid and the mixture is thickened, at least 8 hours or up to 24 hours.
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Combine graham cracker crumbs, butter and sugar in a small bowl; mix with a fork until crumbly and the texture of wet sand. Spread into an even layer on the prepared baking sheet. Bake until golden brown and fragrant, 5 to 7 minutes. Let cool on the pan, about 15 minutes.
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To serve, stir the yogurt mixture into the oat mixture. Top each serving with 1 tablespoon of the graham cracker mixture and sprinkle with 1/8 teaspoon lime zest. Garnish with a Key lime wedge, if desired.
