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 


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