It’s this time of the year you can smell the summer lying ahead. I just love the feeling of those approaching warm days and lazy hours, so I wanted to create a quick and easy summer breakfast recipe you can prepare ahead for no stress on a sunday brunch. You can also serve this as a healthy desert on a summer picnic. In this case, fill it into small mason jars and take the topping separately with you to remain crunchy.
Ingredients for 4 people:
180g blueberries, fresh or frozen
some ground vanilla powder or 1/2 vanilla bean, scraped
1 tbsp lemon juice
2 tbsp honey
2 ½ tbsp chia seeds
30ml maple syrup
A pinch of salt
400g greek yogurt
Some fresh blueberries to decorate
For the jam, put the berries with vanilla, lemon juice and honey in a food processor and mix. Put the processor on slow speed and pour in the chia seeds. Continue to mix for another 5 to 10 seconds. Put in a jam jar and store in the fridge for min. 1 hour to set. This jam will keep in the fridge for up to 1 week.
For the crunchy walnuts, preheat the oven to 180°C. Chop the walnuts, add the salt to the maple syrup and combine until the nuts are coated. Spread out on a baking sheet lined with parchment paper and put in the oven for 10 minutes. Let cool completely before using.
In single serving glasses, layer the blueberry jam nicely with the greek yogurt and eventually top with some fresh blueberries. Before serving, add the crunchy walnuts and enjoy!