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