PB + J Yogurt Bowl with Raspberry Chia Jam
Peanut butter swirled yogurt topped with homemade raspberry jam and crunchy granola!
Ingredients
For the Yogurt
- 16 oz plain coconut yogurt such as CocoJune
- 4-6 tbsp natural peanut butter salted works best for this
For the Jam
- 10 oz frozen raspberries
- 2-3 tbsp maple syrup plus more to taste
- ⅓ cup water
- 2 tbsp fresh orange or lemon juice
- 2 tbsp chia seeds
Toppings
- berries and banana slices
- granola
Instructions
Make the Jam
- Combine the raspberries, maple syrup, water, orange juice, and chia seeds in a saucepan. Set the heat to medium high and cook for 5 minutes, stirring occasionally.
- Then turn off the heat and allow to cool. Taste and add more maple syrup if desired. Tip: this jam will thicken as it cools, so do this step first to save time.
Make the Yogurt
- In a mixing bowl, combine the yogurt and peanut butter and mix until well combined. Then distribute between four bowls or jars.
Serve
- Top each bowl with lots of fresh fruit like berries and banana slices, and then add crunchy granola and a generous dollop of jam. Enjoy!