Raspberry Lemon Breakfast Jar
- FOR THE OATMEAL:
- 1/4 cups Oatmeal (I Used Gluten Free)
- 1/4 cups Milk
- 2 Tablespoons Greek Yogurt, Plain
- 1/4 teaspoons Chia Seeds
- 1/2 teaspoons Vanilla Extract
- 1/4 teaspoons Stevia
- FOR THE LAYERS:
- 1/2 cups Greek Yogurt, Plain , Divided
- 3 Tablespoons Lemon Pie Filling, Divided
- 1/2 cups Raspberries, Divided
- The night before making, prepare the oatmeal. In a small container, add oatmeal, milk, Greek yogurt, chia seeds, vanilla extract and stevia. Mix well, cover and refrigerate for at least 8 hours or longer.
- The next day, in a jar or bowl, create the layers. Add 1/4 cup Greek yogurt, then 2 tablespoons lemon pie filling, and top with a 1/4 cup raspberries. Add the oatmeal. Top oatmeal with remaining yogurt, 1 tablespoon of lemon pie filling and remaining raspberries.
- Keep refrigerated until ready to eat! Or take it on the go!
ubc, ubc, greek yogurt, ubc, vanilla, ubc, greek yogurt, lemon pie filling, raspberries
Taken from tastykitchen.com/recipes/breakfastbrunch/raspberry-lemon-breakfast-jar/ (may not work)