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Ingredients
Oats
1½ cups frozen mixed berries
2 tsp chia seeds plus 1 tbsp, divided
¾ tsp light brown sugar plus 1 tbsp, divided
2 tsp lemon juice
1½ tsp cinnamon pdr divided
¼ tsp salt
2¼ cups whole milk
2 cups old-fashioned rolled oats
½ cup reduced-fat plain strained (Greek-style) yogurt
1 tsp vanilla extract
Crumble Topping
3 tbsp all-purpose flour
1 tbsp light brown sugar
1½ tbsp unsalted butter, melted
½ tsp cinnamon pd
⅛ tsp salt
Preparations
Prepare oats: Combine frozen berries, 2 tsp chia seeds, brown sugar, lemon juice and ¼ teaspoon each cinnamon and salt in a medium saucepan. Cook over medium-low heat, stirring occasionally, until most of the berries have burst, about 6 minutes. Set aside to cool to room temperature, 5 to 8 minutes. Transfer to a small bowl; refrigerate, covered, until ready to use.
Stir milk, oats, yogurt, vanilla and the remaining 1 tablespoon each chia seeds and brown sugar together in a medium bowl until fully combined. Cover and refrigerate for at least 8 hours.
Prepare crumble topping: Preheat oven to 350°F. Line a small rimmed baking sheet with parchment paper. Combine all-purpose flour, brown sugar, melted butter, cinnamon and salt in a small bowl; stir until the mixture holds its shape when squeezed together. Spread evenly on the prepared baking sheet.
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Bake until fragrant and lightly toasted, 5 to 7 minutes. Let cool completely on the baking sheet, about 15 minutes. Transfer to an airtight container and store at room temperature until ready to use.
To assemble, spoon about ½ cup oat mixture into each of 4 (12-ounce) jars with lids; arrange about 3 tablespoons berry mixture over the oats in each jar. Top each with an additional ½ cup oats. Sprinkle each jar with about 2 tablespoons crumble topping just before serving.
