Blueberry Chia Jam with Yogurt and Sunflower Crunch

Erin Alderson

Overhead shot yogurt topped with blueberry jam and granola with cups of coffee and a pink linen.

One of my favorite coffee shops in town serves two hot food items: waffles and yogurt bowls. If I had my way, I’d eat both, everyday. The waffles are perfect and they make a homemade jam for topping which they also use on their yogurt bowls. Since it’s not cost-effective for me to eat there every morning, I decided to come up with a quick breakfast that incorporated the same idea of jam + yogurt.

I know chia jam is one of those things that might feel silly but it’s kind of amazing. It comes together quick and the chia seeds make for the perfect texture. The blueberry chia jam is also perfect for all that summer fruit you might have on hand (including stone fruit). Add to that my favorite sunflower crunch that is like granola but just seeds: it’s a meal.

Blueberry Chia Jam Yogurt Bowls

variations

Fruit: This jam is great with a wide variety of fruit. Summer berries, strawberries, stone fruit, apples, or pears are all great places to start. I kind of use this jam as an ‘anything goes’ type recipe.

Seeds: For the seed mixture, you could easily use nuts. I like to keep it with just the seeds (feels a bit lighter). However, if I have almond slivers or nut pieces on hand, I’ll gladly use them.

Porridge: Switch the yogurt base for porridge. I love this blueberry chia jam and seed mixture on homemade millet porridge and oatmeal.

Explore Blueberries

Blueberries | Explore an Ingredient

If blueberries make it to the fridge, I like to experiment with them. More often than not, blueberries are eaten as-is but I find they are such a wonderful addition to breakfast and even savory dishes (like the halloumi dish linked to below).

Blueberry Cornmeal Pancakes
Grilled Halloumi with Blueberries and Herbs
Spelt Porridge with Roasted Blueberries

Close-up side angle of yogurt topped with blueberry chia jam and granola

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Blueberry Chia Jam with Yogurt and Sunflower Crunch

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
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Description

An easy, filling breakfast featuring two of my favorite components: sunflower crunch and chia jam. A perfect repeat weekday breakfast!

Ingredients

Blueberry Chia Jam

1 cup fresh blueberries

2 tablespoons water

1 tablespoon sweetener (honey, maple syrup, etc)

1 tablespoon chia seeds

1 teaspoon lemon juice

Sunflower Crunch

¼ cup sunflower seeds

2 teaspoons sesame seeds

2 teaspoons honey

1 teaspoon olive oil

Pinch of Salt

Unsweetened whole-milk yogurt, as desired

Sweetener, as desired

Instructions

  • Combine the blueberries, sweetener, and water in a pan. Bring to a simmer and cook until the blueberries have broken down; 10 to 15 minutes. Stir in the chia seeds and lemon juice. Transfer to a storage jar and let cool.
  • In a bowl, combine the sunflower seeds, sesame seeds, honey, olive oil, and salt. Toss until well combined then place on a separate piece of parchment paper. Place the tray in the a 400˚F oven and let the seed mixture bake for 6 to 8 minutes. Remove from the oven and let cool. The mixture will crisp more as it cools.
  • Assemble the bowls with a yogurt, a swirl of jam, and sprinkle of the seed mixture, and any extra sweetener as desired.

Notes

Tips + Tricks: Try this jam with an assortment of berries. You can also use frozen berries.

Use up leftover ingredients: sunflower seeds, sweetener, blueberries

Keywords: chia jam, blueberry jam, yogurt bowls