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This yogurt bowl is a vibrant mix of creamy Greek yogurt, fresh banana slices, and juicy strawberries, topped with homemade granola and a quick blueberry chia jam. The granola is toasted to golden perfection with pecans, cinnamon, and honey, adding a delightful crunch. The jam, made by microwaving blueberries with chia seeds and honey, thickens beautifully to complement the bowl. Finish with a dollop of crunchy peanut butter and a sprinkle of shredded coconut for...
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Toast gluten free oats with pecans, cinnamon, olive oil, and honey in a pan until golden and fragrant.
Microwave blueberries with chia seeds, honey, and a little water for 1–2 minutes, then let it thicken.
Assemble your bowl with Greek yogurt, banana slices, strawberries, granola, blueberry chia jam, crunchy peanut butter, and finish with shredded coconut.
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You can substitute pecans with walnuts or almonds for the granola.
Adjust the sweetness of the blueberry chia jam by adding more or less honey to taste.
If you prefer a thinner jam, add a little more water while microwaving the blueberries.
Can I use regular oats instead of gluten free oats?
Yes, regular oats can be used if you don't need the recipe to be gluten-free.
How long does the blueberry chia jam last?
The jam can be stored in an airtight container in the refrigerator for up to 5 days.
Can I skip the shredded coconut?
Yes, shredded coconut is optional and can be omitted if you prefer.
Can I use frozen blueberries for the jam?
Yes, frozen blueberries work well for the jam. Just microwave them slightly longer to ensure they soften.
What other fruits can I use in the yogurt bowl?
You can use fruits like raspberries, blackberries, or mango as alternatives to strawberries and banana.
