Hi guys, and happy Friday! Normally, I write my blog posts in advance and use the scheduling function on my blog, but not today. I’ve had such a busy week and I couldn’t keep up with my to do-list. Things taking longer time than expected, events taking longer than planned and so on. Sometimes such weeks happen and no matter how much you plan and prepare, it doesn’t work out. Talking to you is however the best ending to a busy week :)
Publishing this blog post is the last thing on my list for today so I plan on leave work (well, my home office) early today. I just have to go to the post office to pick up some press gifts + yarn for a little knitting project. After that I’m gonna clean the apartment - I love doing that on Fridays - and make our home look nice for the weekend.
For the first time in a few weeks we have a slow weekend ahead of us. We’ve been visiting people and people have been visiting us the last weekends so it’ll be nice to just chill out this weekend - go to the movies, listen to podcasts, eat (obviously) and drink coffee. I also plan on cleaning out my closet and start working on my knitting project. If the weather is nice we’ll probably go out for a long walk as well, just to enjoy the crisp air and all the pretty colors. Do you have any plans this weekend? :)
Now, let’s talk about today’s recipe. Although I prefer warm meals during this time of the year, I still indulge in plant based yogurts with toppings. Oatmeal is convenient, but sometimes I’m too lazy (read tired) to cook even that in the morning so yogurt is perfect. Just pour it into a bowl, top with my autumn granola and lots of strawberry chia jam and you’re good to go.
It’s really getting dark in Sweden now. When we get up at 6 it’s like it’s in the middle of the night and it’s taking us 10 minutes longer than normal to get out of bed. The floors are cold, you can’t see anything and you’re as tired as if you only slept 3 hours. That’s why yogurt is perfect for me these days. For this recipe, I’ve used strawberries (frozen) to make chia jam, but you can use any berries that you want.
Strawberry Chia Jam
250 g thawed or fresh strawberries (or any other berries)
2-3 tbsp water
1 1/2 tbsp chia seeds
1-2 tbsp maple syrup
Add berries and water to a small saucepan.
Heat up over medium heat until the berries start to fall apart. It takes only a few minutes.
If you like your jam smooth, quickly mix the berries using an electronic hand mixer.
Add chia seeds and maple syrup and stir together.
Let the jam cool and stir occasionally.
Pour into glass jars and store in the fridge.
Eat within a week.
Yoghurt bowl with strawberry chia jam and granola
For my breakfast bowl, I just add any plant-based yogurt that I like to a big bowl and top with lots of chia jam and granola (click for recipe). A healthy and delicious breakfast ready in less than a minute. Great, huh?