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Measured ingredients · Transparent nutrition

Peach Almond Chia Oat Jar

By scottie · October 30, 2026 · Editorial approach

View the ingredient and method diagramOriginal ingredient-and-method diagram for Peach Almond Chia Oat Jar; not a photograph or a portion guide

Original ingredient-and-method diagram; not a photograph or a portion-size guide.

Prepare peach almond chia oat jar with the measured ingredients below. Oats (dry, unfortified), almond milk (unsweetened, shelf stable) and yellow peach (raw) in a chilled breakfast jar. Measured ingredients, two servings and visible nutrition estimates.

This overnight recipe brings oats (dry, unfortified), almond milk (unsweetened, shelf stable) and yellow peach (raw) together as a chilled breakfast jar. The ingredient list describes the full batch; each serving is one half. Read the preparation labels before weighing so a cooked grain, drained fish or raw vegetable matches its source.

Allow 240 minutes for chilling or resting as well as the active preparation time. The separate protein, carbohydrate and fat counts are estimates, not a claim that this dish exactly meets a traditional Zone target. Use the meal builder for ingredient changes and the meal planner for a worksheet of recipe ideas.

Related ideas: Apple Cottage Breakfast Bake · Apple Walnut Cottage Oats.

Dietary information

Dietary filters for one original serving: Vegan ingredient pattern · Vegetarian ingredient pattern · Pescatarian ingredient pattern · Dairy-free ingredient pattern · Mediterranean-inspired ingredient pattern. How these filters work

12 min Estimated prep0 min Estimated cook/reheat252 min Estimated total including rest2 Servings

First, treat timing as an estimate, not a record of a tested kitchen session. Next, match the exact USDA ingredient states listed below when weighing the foods.

Measured ingredients

Make it step by step

  1. First, weigh every listed ingredient for the full two-serving batch in its exact starting preparation. Cooked grains, beans, vegetables, meat and fish are already cooked or drained as named; their initial cooking time is not included here.
  2. Next, wash and trim yellow peach (raw) before weighing the edible amount. Remove the stones or pits from the listed stone fruit, mango or avocado. Keep all weighed edible flesh in the recipe.
  3. Then, use dry regular or quick oats only if the package permits no-cook use. Do not replace the listed dry weight with the same weight of cooked oats; choose or recalculate a cooked-oat recipe instead.
  4. After that, for uncooked use, choose firm tofu whose product instructions permit ready-to-eat use. If the product requires cooking, follow those instructions first, cool safely and recalculate for the preparation actually used; do not silently treat it as the same recipe.
  5. Next, mix almond milk (unsweetened, shelf stable) and firm tofu (raw, calcium-set) until smooth. Blend the tofu into the liquid.
  6. Then, stir oats (dry, unfortified) and chia seeds (dried) into the moist base. Stir again after ten minutes to separate any seed or oat clumps.
  7. After that, dice or lightly crush yellow peach (raw) and fold all of it into the base.
  8. Next, cover and refrigerate for at least 240 minutes. The stated total time includes this resting period.
  9. Finally, divide the complete batch equally into two servings by weight, including all measured toppings, sauce and oil. Serve promptly or follow the linked food-handling guidance for cooling, storage and reheating. Times are editorial estimates, not a record of physical kitchen testing.

Choose the size that works for you

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Change the serving size below. Ingredient weights and all nutrient totals scale together. The original recipe stays the same.

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Scaling one nutrient also changes the others. Compare all three block counts below.

Measured ingredients for this adjusted portion

    These controls calculate a single adjusted portion from the recipe’s original yield. They do not change the saved recipe, its structured data, cooking method or estimated preparation time. No personal calculator entries are sent or stored.

    Calculated per serving

    Nutrition with the method attached.

    Energy (kcal)
    253
    Protein (g)
    15.6
    Total carbohydrate (g)
    28.6
    Fiber (g)
    7.7
    Available carbohydrate (g)
    20.9
    Total fat (g)
    10.3
    2.22 Protein blocks2.32 Carb blocks3.43 Total-fat blocks (÷3)

    Original added-fat equivalent (÷1.5): 6.85. This is a separate convention, not an extra fat allowance.

    However, separate block counts do not mean this recipe is an exactly balanced Zone meal. The table shows total carbohydrate as well as carbohydrate minus fiber. In addition, we scale nutrients from USDA reference entries and sum them before rounding. These are estimates, not a laboratory analysis.

    Source and preparation notes

    Source-calculated starting-ingredient estimate, not laboratory analysis or physical kitchen testing. Cooked foods are weighed after cooking as named; raw vegetables, fruit and egg are weighed in their listed starting state. Cooking may change water and nutrient retention; no finished per100g concentration or cooking yield is claimed. Keep all measured oil/sauce with the batch. Total time includes stated chill/rest time, but excludes initial cooking of ingredients already named cooked. Product labels and substitutions require recalculation.

    Keep the bigger picture in view.

    Finally, these are reference calculations, not a personalized meal prescription. Read how the numbers work, explore the food database, or return to all recipes.

    Take this portion into your plan.

    Uses the portion factor selected above. All ingredients scale together; this does not correct differences between the three macro block counts.

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