Smooth and creamy texture with the perfect flavor. Just like eating dessert for breakfast!
Original recipe called for maraschino cherries,
but I don't use them because of the dye so I substituted dried cherries.
20 oz. can pineapple tidbits or chunks, drained
3 Tbls. light brown sugar, packed
12 oz. Greek vanilla yogurt
1-1/3 c. rolled oats
1-1/4 c. vanilla almond milk (regular milk is fine)
1 t. vanilla extract
½ t. salt
1 Tbls. chia seeds
1 Tbls. flaxseeds (seeds, not ground)
dried cherries (I like Door County)
In a medium microwave safe bowl heat the pineapple and brown sugar one minute or until the sugar is dissolved.
In a large bowl add the yogurt, oats, milk, vanilla, salt, seeds and pineapple mixture; stir to combine.
Spoon half of the mixture into 6 half pint jars; drop a couple dried cherries on top.
Add the remaining oatmeal mixture to each jar and top with a few more dried cherries.
Cover with lid and transfer to refrigerator to chill overnight. Will keep for up to a week.