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This vibrant yogurt bowl combines creamy yogurt, chia pudding, crunchy homemade granola, and a quick blueberry jam. The chia pudding adds a silky texture, while the granola brings a golden crunch with hints of pistachio and honey. The blueberry jam is tangy and slightly mashed for a burst of flavor, and it's all topped with almond butter and fresh strawberries for a delightful finish.
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Mix chia seeds, milk, and yogurt in a bowl.
Leave the mixture in the fridge for at least 30 minutes until thickened.
Toast gluten free oats, butter, pistachios, and honey in a pan over medium heat until golden and fragrant.
Microwave blueberries and a squeeze of lemon for about 1 minute.
Mash slightly to create a jam-like consistency.
Layer yogurt, chia pudding, granola, and blueberry jam in a bowl.
Top with almond butter and fresh strawberries.
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You can substitute pistachios with any nuts or seeds you prefer.
For a thicker chia pudding, use less milk or let it sit longer in the fridge.
Adjust the sweetness of the granola by adding more or less honey.
Can I use regular oats instead of gluten free oats?
Yes, regular oats work just as well if you don't need the recipe to be gluten free.
How long can I store the chia pudding?
Chia pudding can be stored in the fridge for up to 3 days in an airtight container.
Can I make the granola ahead of time?
Yes, you can prepare the granola and store it in an airtight container for up to a week.
What can I use instead of almond butter?
You can use peanut butter, cashew butter, or any nut butter of your choice.
Can I use frozen blueberries for the jam?
Yes, frozen blueberries work perfectly for the jam. Just microwave them slightly longer if needed.
