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

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.

A stunning breakfast bowl featuring homemade raspberry chia jam that you can make ahead for easy weekday breakfasts. Use Greek yogurt for protein or coconut yogurt for a vegan option.

Gluten-Free Vegan Option Prep Time: 15 minutes Chill Time: 2 hours Serves: 2

Ingredients:

For the Raspberry Chia Jam:

• 1 ½ cups frozen raspberries

• 2 tablespoons chia seeds

• 1 teaspoon fresh lemon juice

• 2 tablespoons maple syrup (to taste)

For the Bowls:

• 2 fresh figs

• 1 ½ cups plain Greek yogurt (or coconut yogurt for vegan)

• ⅔ cup Garden Granola® Carrot Turmeric

Instructions for 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