Blueberry Chia Jam & Almond Mascarpone Porridge
- Julie Gilliam
Recipe by Julie Gilliam
Blueberry Chia Jam
16 oz fresh or frozen blueberries
¼ C sugar
¼ C chia seeds
1T lemon juice (juice of half a lemon)
½ t lemon zest (zest of half a lemon)
Place berries and sugar in 3 quart sauce pan over medium heat
Stir and cover with lid
Bring to a simmer and simmer for 10 minutes
Stir in chia and simmer for 10 minutes, stirring occasionally
Off heat, stir in lemon zest and juice
Cool to room temp, place in jar, store in fridge for 1 week
Almond Mascarpone
8 oz mascarpone
2 T powdered sugar
¼ t almond extract
In a small bowl, mix all ingredients well
Store in fridge ’til ready to use
Oats
1 2/3 C Bob’s Red Mill Organic Steel Cut Oats (this is enough for both Traditional and Speciality)
5 C water
½ t salt
¼ C Almond Mascarpone plus 3T, divided
¼ C Blueberry Chia Jam
3 T toasted almonds, coarsely chopped
1 T chia seeds
Zest of ½ a lemon
(Combine oats, water and salt in container with lid. Soak 4 hours or overnight in fridge)
To 3 quart sauce pan, add oats and their salted soaking water
Bring to a boil on high heat with lid on
Simmer for 6 or 7 minutes with lid on
Turn off heat. Leave lid on for 2-3 minutes
To 1 ½ C basic cooked oats, stir in ¼ C Almond Mascarpone
Place ½ C of this mixture into each of 3 blue dishes
Top with generous T of jam
Place generous dollop of Almond Mascarpone atop jam
Sprinkle almonds and chia around perimeter of dish
Zest lemon directly onto center of dish