Make-Ahead Raspberry-Peach Crisp Breakfast Parfait

I am not a big fruit and/or yogurt fan.  So whatever possessed me to try these (is it that they're just so pretty?), I'm glad I did.

What a great healthy and very filling make-ahead breakfast.  The oatmeal mixed into the yogurt gives it a wonderful chewiness and the almonds give the crunch.  Make sure your peaches are ripe!

I made two and ate the second one on Day Three, so they keep well for several days in the fridge.  For step-by-step (and much better!) photos, click on the link below.

MAKE-AHEAD RASPBERRY-PEACH CRISP BREAKFAST PARFAIT (2 servings)

2 (5.3 oz) containers vanilla Greek yogurt
2/3 cup (uncooked) old-fashioned oats
1/4 cup milk (any kind)
2 tsp chia seeds
1 tsp vanilla
2 peaches, chopped
6 oz raspberry
1/4 cup sliced almonds

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

Recipe Source: http://iowagirleats.com/2016/06/06/make-ahead-raspberry-peach-crisp-breakfast-parfaits/