Blueberry Chia Jam with Yogurt and Sunflower Crunch

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

Scale

1 cup fresh blueberries

2 tablespoons water

1 tablespoon sweetener (honey, maple syrup, etc)

1 tablespoon chia seeds

1 teaspoon lemon juice

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

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.

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

Find it online: https://naturallyella.com/blueberry-chia-jam-yogurt/