Yogurt with Raspberry Chia Jam, Fresh Figs and Garden Granola® Carrot Turmeric

Written By Madeline McCarthy
Flatlay of two yogurt bowls with raspberry chia jam and fresh figs, jar of extra jam, fresh figs in wooden bowl, and Garden Granola package visible

This gorgeous yogurt bowl transforms simple ingredients into something truly special. Homemade raspberry chia jam brings vibrant color and natural sweetness, while fresh figs add an elegant touch perfect for late summer and early fall. The golden crunch of Garden Granola® Carrot Turmeric ties it all together with its subtle warmth and satisfying texture. Make the jam ahead of time, and you'll have a sophisticated breakfast or brunch dish ready in minutes.

Recipe at a glance

  • Gluten-Free
  • Vegan option
Prep Time
15 minutes
Chill Time
2 hours
Total Time
Servings
2 bowls

Ingredients

For the Raspberry Chia Jam

Close-up of yogurt bowl topped with ruby red raspberry chia jam, fresh fig slices, and crunchy Garden Granola Carrot Turmeric with spoon.

  • 1 ½ cups frozen raspberries

  • 2 tablespoons chia seeds

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons maple syrup (to taste)

For the Bowls

Instructions

Chia Jam

  1. In a skillet, add frozen raspberries and bring to a low simmer, stirring to push them down until they break into small pieces.

  2. Remove from heat and stir in lemon juice, chia seeds, and 2 tablespoons of maple syrup.

  3. Transfer to a clean glass jar and refrigerate for at least 2 hours until thickened.

Serving

On each of two rimmed plates:

  1. Spread ¾ cup yogurt

  2. Arrange ⅓ cup Garden Granola® Carrot Turmeric on each plate

  3. Add a dollop of raspberry chia jam

  4. Slice each fig into 4 pieces and arrange 2 sliced fig halves on each plate