Make-Ahead Raspberry-Peach Crisp Breakfast Parfaits

By Peggie

Ingredients

• 12 oz Vanilla Greek Yogurt
• 2/3 cup gluten-free old fashioned oats (uncooked)
• 1/4 cup milk (any kind)
• 2 teaspoons chia seeds (optional)
• 1 teaspoon vanilla
• 2 peaches, chopped
• 6 oz raspberries
• 1/4 cup sliced almonds

Preparation

Step 1

Stir together yogurt, oats, milk, chia seeds, and vanilla in a large bowl. Scoop 1/4 of the mixture into the bottoms of two 16oz mason jars with lids. Top each with 1/4 of the peaches and raspberries, and 1 Tablespoon sliced almonds. Repeat layers then screw lids on top and store in the refrigerator. Parfaits will stay good for 2-3 days.