1 cup (250 mL) large-flake rolled oats
1/4 cup (50 mL) chopped almonds, pecans or walnuts
1 tbsp (15 mL) ground flax seeds (optional)
3 cups (750 mL) 2% plain yogurt
3 tbsp (45 mL) granulated or packed brown sugar
1 tsp (5 mL) vanilla extract
2 cups (500 mL) blueberries, sliced strawberries and/or raspberries
- In a skillet over medium heat, toast large-flake rolled oats and nuts (if using), stirring constantly, for 2 to 3 min or
until golden and fragrant. Immediately transfer to a bowl and let cool. Stir in flax seeds (if using).
- In a bowl, whisk together yogurt, sugar and vanilla.
- Alternately layer oat mixture, yogurt and berries in four individual 1-1/2-cup (375 mL) reusable containers with
lids or dessert cups. Seal with lids or cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.