Raspberry chia jam yogurt bowls with granola + honey.

I fell asleep dreaming up this recipe and knew I wanted to make it the second I woke up. Fresh raspberries, local honey, a delicious new brand of granola and yogurt come together for an incredibly satisfying, healthy start to the day.

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I started dreaming up this recipe one night when I was trying to fall asleep. As one does. Or at least as I do. But if I have to choose between anxious thoughts keeping me up at night or a mental run-down of everything I want to cook, I'll take the latter.

The older I get, the better I know myself. I've come to realize I can't necessarily stop all the moving bits in my brain, but I can ease them. And one of the ways I do that is by cooking. There's something therapeutic in scooping and leveling flour, chopping cabbage, slow roasting a pimentón-spiced pork shoulder. At night when the worries come, I like to fall back on this comfort, taking mental inventory on all the random recipes and ideas holding space in my brain.

So, yes, I had chia seeds on the brain as I lay restless in bed. I pictured mashing up the fresh raspberries I had in my fridge, adding a spoonful of chia seeds and waiting patiently as the little seeds plumped to life. I'd swirl this raspberry chia jam into a bowl of whole Greek yogurt, top it with a handful of granola, and add a drizzle of local honey for good measure.

Somewhere along the way, I drifted off to sleep that night. When I woke up, I knew exactly what I'd be having for breakfast.

Raspberry chia jam yogurt bowls with granola + honey

Yields: A yogurt bowl for one, with about a cup of extra raspberry chia jelly (for more yogurt bowls, toast, or even to eat on its own!)

Ingredients
1 cup fresh raspberries
2 Tablespoons chia seeds
2 Tablespoons water
Pinch of lemon zest
Maple syrup, to taste
Yogurt (Greek, coconut yogurt, anything works!)
Granola
Honey

Instructions
1. Using the back of a fork, mash the raspberries in a small bowl until you're left with a beautiful red puree.
2. Add the chia seeds and water and a pinch of lemon zest to the raspberries, and give it a good stir.
3. Let chia mixture sit for at least a half hour to fully absorb the liquids and set.
4. At this point, taste the raspberry chia jam. Depending on your raspberries and taste, you might not want to add maple syrup. But if it's not sweet enough, add one teaspoon of maple syrup at a time until you've reached your desired sweetness.
5. Once set, it's time to build the yogurt bowls. Put your yogurt of choice in a serving bowl. Take a big spoonful of the chia jam, and swirl it into the yogurt. Top with granola, and if you like, a drizzle of honey. Tuck in.