With blueberries now in season across the UK, it’s the perfect time to enjoy my blueberry chia jam toast with yoghurt and pecans recipe.
I’ve swapped out the traditional spreads and replaced them with a creamy Greek yoghurt base, offering a light and tangy alternative that pairs perfectly with the juicy blueberries. The honey adds natural sweetness, whilst the toasted pecans add warmth, crunch and a nutty depth. The final sprinkle of salt ties it all together, enhancing every flavour.
My recipe is perfect for breakfast, brunch or a nourishing snack.
Ingredients:
- 1 large or 2 smaller slices of good quality sourdough bread
- 150g fresh blueberries
- 10g chia seeds
- 10g honey
- 10 pecans
- 100g plain Greek yoghurt
- Pinch of salt
Method:
- First step is to make the blueberry chia jam. Add your blueberries to a small pan over a medium heat and simmer for 5-7 minutes, stirring in between.
- Use the back of a fork to gently mash the blueberries. Stir in the chia seeds and honey, cook for a further few minutes. Remove from the heat and leave to cool and thicken.
- Roughly chop your pecans and add to a non-stick frying pan over medium heat. Dry fry for around 5-7 minutes, tossing frequently to prevent burning, until your pecans smell fragrant and have started to darken slightly. Remove from the heat to cool.
- Toast your sourdough until golden and to your desired level of toasting.
- Spread the Greek yoghurt across the toast (you may not need as much as 100g depending on how thick you like it).
- Spoon around 10g of the chia jam over the yoghurt. Scatter the chopped pecans evenly over the jam and drizzle the honey over all the toppings.
- Add a small pinch of sea salt to finish. Enjoy whilst the toast is crisp, and the toppings are cool.
Top Tip:
My recipe will also work well with walnuts or pistachios as an alternative to pecans.
