Lemon yoghurt bowls with chia jam and granola
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
This zesty yoghurt bowl is a powerhouse of nutrients and perfect for breakfast on sunny mornings. The granola is made on the hob to speed things up – no baking required here!
Each serving provides 442 kcal, 14.1g protein, 32.6g carbohydrate (of which 21.7g sugars), 26.8g fat (of which 12.7g saturates), 6.9g fibre and 0.26g salt.
Ingredients
For the chia jam
- 200g/7oz frozen blueberries
- 1 tbsp chia seeds
- ¼ tsp lemon zest (optional)
- ½ tsp lemon juice (optional)
For the granola
- 30g/1oz rolled oats
- 10g flaked almonds
- 5g desiccated coconut
- ¼ tsp ground cinnamon
- small pinch salt
- 1 tbsp maple syrup
- ½ tbsp olive oil
For the yoghurt
Method
To make the jam, cook the blueberries in a small saucepan over a medium heat for 5–7 minutes, stirring occasionally, or until the berries have burst and released their juices. Use the back of a spoon to lightly mash some of the blueberries, leaving others whole for texture.
Remove from the heat and stir in the chia seeds and the lemon zest and juice (if using). Set aside to cool and thicken.
To make the granola, heat a frying pan over a medium heat and add the oats, almonds, coconut, cinnamon and salt.
Toast for 2–3 minutes, stirring until lightly golden and fragrant.
Add the maple syrup and oil, stirring to coat everything evenly. Cook for another 2–3 minutes, being careful not to let it burn.
Tip onto a plate or small tray, press lightly with the back of a spatula and leave to cool completely. Once cold, break into clusters.
For the yoghurt, stir together the yoghurt, lemon zest and lemon juice in a bowl until smooth. Taste and adjust the lemon if needed.
To serve, spoon the lemon yoghurt into bowls, top with the blueberry chia jam and finish with a sprinkling of the granola.
Recipe tips
The blueberry chia jam keeps in a sealed container in the fridge for up to 5 days. Leftovers can also be used on porridge, toast or swirled into overnight oats.
