Breakfast parfait with chia jam, homemade muesli and vanilla skyr
I have shared a couple of different recipes for chia jam on the blog (raw raspberry chia jam, vanilla berry chia jam + my go-to cooked chia jam) and it is definitely one of my favourite super easy recipes to make, it is so delicious and you can pretty much add it to everything! Some of you have emailed about what I like to use my chia jam for as I have only really shown it on it on toasted bread (which is definitely a favorite, haha I looove bread!!), but I actually love to use it in so many different ways. I love to top my healthified pancakes or waffles with, to add it on my skyr/greek yoghurt, I add it to my smoothies and as shown in this post I love to make breakfast parfaits with it, so yum!
4 cups rolled oats
1/2 cup almonds, chopped
1/2 cup dried mulberries
4 tablespoons chia seeds (buy it right here or here, affiliate links)
4 tablespoons ground flaxseeds
2-4 tablespoons shredded coconut
2 teaspoons pure vanilla powder
2 tablespoons coconut sugar
Start by toasting the rolled oats in the oven (place them on two trays lined with baking paper) for about 10 minutes on 180 c // 350 f. Set them aside to cool while you prepare the rest of the ingredients. This is optional, but you can add the toasted oats to a food processor or blender and give them a quick blend for a better texture as some find rolled oats to be a little too chewy. When the oats have cooled (and you have given them a quick blend if desired) then mix the oats with the rest of the ingredients and put the muesli in an airtight jar or container.
Raspberry chia jam
Find the recipe right here!
You can just get a store-bought one, but I prefer to buy skyr natural (you can use greek yoghurt, coconut yoghurt etc. instead) and then mix it with a little acacia honey and pure vanilla powder.
To make the breakfast parfait you simply layer the chia jam, vanilla skyr and muesli in a glass or jar, you can make as many layers as you like, enjoy!