Layered Mango Raspberry Smoothie Jars
Make-ahead breakfast jars layered with tart raspberry chia puree and sweet mango oat smoothie.
- Prep: 20 min
- Total: 20 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Gluten-Free
- Egg-Free
- Pescatarian
- High-Fiber
- Low-Sodium
- Low-Saturated-Fat
- Low-Cholesterol
- Kosher
- Low-Fat
- Low-Calorie
Tags
- no-cook
- healthy
- fresh
- kid-friendly
- crowd-pleaser
- quick
- sweet
- tangy
Ingredients
- 4 cup frozen raspberries
- 4 cup frozen mango
- 0.75 cup chia seeds
- 1.5 cup rolled oats
- 2 cup plain Greek yogurt
- 4 cup almond milk (unsweetened)
- 0.25 cup honey
Instructions
- Blend the frozen raspberries with 2 cups of the almond milk, 1/2 cup of the chia seeds, and 2 tablespoons of the honey until smooth.
- Divide the raspberry mixture evenly into the bottom of 8 glass half-pint jars.
- Rinse the blender, then combine the frozen mango, rolled oats, plain Greek yogurt, the remaining 2 cups almond milk, the remaining 1/4 cup chia seeds, and remaining 2 tablespoons honey; blend on high for 1 minute until creamy.
- Gently pour the mango oat mixture over the raspberry layer in each jar.
- Seal the jars tightly and refrigerate for at least 2 hours or up to 5 days for easy grab-and-go morning breakfasts.
Notes
As the jars rest in the fridge, the chia seeds and oats absorb liquid, creating a thick spoonable breakfast parfait that stays fresh all workweek.
Nutrition (per serving)
- Calories: 250
- Protein: 9 g
- Carbohydrates: 38 g
- Fat: 8 g
- Fiber: 10.5 g
- Sodium: 95 mg
- Saturated Fat: 1 g
- Sugar: 19 g
- Cholesterol: 5 mg