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

1. 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.
2. 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.
3. 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)