I’ve been really into breakfasts in jars lately. Maybe it has to do with my lack of motivation in the morning. Maybe it has to do with my love for things in jars. Whatever the reason, it’s been a fruitful relationship (pun fully intended).
ANYWAY. I made this jar last night because I wanted to experiment with flavored chia pudding. I keep seeing pictures of blue and pink-hued jars, and it made me want to make my own. I blended some frozen raspberries, banana. and almond milk, and then I pulsed in some chia seeds. I let the mixture sit overnight in the fridge and then took it out this morning and topped it with blueberry hemp granola.
I’m a big fan of Purely Elizabeth granola. I initially resisted buying it because I think that Purely Elizabeth is a weird name and sounds more like the title of a Judy Blume novel than a granola brand. But I got over it. Now, I top a lot of my smoothie bowls and jars with the granola. It’s a good, sweet and salty counterpoint to the smoothie.
Here’s a song that I’ve been jamming out to this morning. It got me through a mid-morning slump and revived me in the push until lunchtime.
Raspberry Chia Pudding with Blueberry Hemp Granola (from me, to you)
1 cup frozen raspberries
1 cup almond milk
2 Tbsp chia seeds
sliced strawberries, Purely Elizabeth blueberry hemp granola, and shredded coconut for topping
Blend the frozen raspberries, banana, and almond milk in a blender on high until smooth. Pour in the chia seeds and pulse once to distribute.
Place some granola in the bottom of a Mason jar. Pour in the raspberry chia smoothie mixture and then layer in some more granola, and then top with the rest of the mixture. Screw on the lid and place in the refrigerator overnight.
In the morning, remove the lid to the jar and top the mixture with more granola, sliced strawberries, and shredded coconut. Enjoy!