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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This yogurt bowl is a delightful combination of creamy Greek yogurt, crunchy homemade granola, and a vibrant blueberry chia jam. The granola is made with gluten-free oats, sunflower seeds, shredded coconut, and a touch of honey, baked to golden perfection. The jam is a simple mix of blueberries, chia seeds, and honey, creating a naturally sweet and slightly textured topping. Finish with banana slices, almond butter, and shredded chocolate for a visually stunning and satisfying...
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Melt butter in a saucepan over low heat until fully liquefied.
add gluten-free oats, sunflower seeds, shredded coconut, and honey
Stir occasionally, until golden and fragrant.
Microwave blueberries, chia seeds and honey in a bowl until juicy and chunky
Layer Greek yogurt in a bowl as the base.
Add a generous scoop of homemade granola on top.
Swirl blueberry jam over the granola and yogurt.
Sprinkle banana slices, almond butter, and shredded chocolate as toppings.
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For a vegan version, substitute butter with coconut oil and use maple syrup instead of honey.
Store leftover granola in an airtight container for up to a week.
Adjust the sweetness of the jam by adding more or less honey to taste.
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 jam last?
The jam can be stored in the refrigerator for up to 5 days in an airtight container.
Can I use frozen blueberries for the jam?
Yes, frozen blueberries work well. Just thaw them slightly before cooking.
What can I use instead of almond butter?
You can substitute almond butter with peanut butter or any nut butter of your choice.
Can I add other toppings to the yogurt bowl?
Absolutely! Feel free to add fresh fruits, nuts, seeds, or any toppings you love.
