Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3-5 minutes. Allow to cool slightly, then chop them coarsely.

In a medium bowl, stir together the milk, yogurt, oats, honey, vanilla and cinnamon. Add half of the almonds, half of the green grapes and half of the red grapes and stir to combine.

Divide the mixture evenly among four 12-ounce (1 ½ cup) jars. Top each with the remaining grapes and chopped almonds. Cover tightly and refrigerate overnight or at least 8 hours. The jars will keep up to 3-4 days in the refrigerator. (Note: for extra crunchiness, top with the remaining almonds right before serving)

Makes 4 servings

Serving size: 1 jar containing about ¾ cup oat mixture and ¼ cup topping


3/4 cup unsalted whole natural almonds (4 ounces)
1 cup nonfat milk
1 cup nonfat plain yogurt
1 cup old-fashioned rolled oats
3 tablespoons honey
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup green seedless California grapes, quartered
1 cup red seedless California grapes, quartered


Created by Ellie Krieger for the California Table Grape Commission


makes 4 servings

Nutritional Information

Per serving: Calories 390; Total Fat 15g (Mono Fat 8.8g, Poly Fat 3.5g, Sat Fat 1g); Protein 15g; Carb 54g; Fiber 6g; Cholesterol 0mg; Sodium 60mg

Excellent source of: Calcium, Magnesium, Manganese, Phosphorus, Riboflavin

Good source of: Vitamin C, Vitamin D, Vitamin K, Copper, Iodine, Iron, Molybdenum, Potassium