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!
Servings 4 servings
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