my host happens to be gluten free, dairy free AND won’t touch any nut butter (unless it’s pistachio)…🤭 (for the lemon & pistachio granola): - 1/3 cup pistachios, chopped - zest of 1 lemon - 1/2 cup gluten free oats - juice of 1/2 a lemon (a generous squeeze) - 1 heaped tbsp olive oil - 3tbsp honey / maple syrup (for the lemon chia pudding): - 50ml coconut milk - 2 heaped tbsp coconut yogurt - juice of 1/2 a lemon - 1-2tbsp honey (depends how sweet you want it!) - 2tbsp chia seeds (for the blueberry jam): - 1/2 cup fresh / frozen blueberries - 1tbsp honey (optional) (to serve): - any yogurt you like (i used @Cocobella !) - fresh strawberries - pistachio créme method: 1. begin by heating the olive oil in a small pan on a medium to low heat. add in the oats, lemon zest, pistachios, lemon juice and honey. 2. toss together until evenly coated and cook for 5-10 minutes until golden brown. 3. transfer the granola to a chopping board and press into an even flat layer (1/2cm thick). leave to cool. 4. meanwhile, mix the milk, yogurt, lemon juice, honey and chia seeds in a small bowl until thoroughly combined. 5. pop in the fridge whilst you prepare the rest (30 mins). 6. meanwhile, place the blueberries along with a splash of water in a small pan on a medium heat. 7. once they begin to thaw, press with the back of your spoon / spatula and cook until jammy (about 5-10 minutes). 8. remove from the heat and stir in the honey if you like! 9. place your yogurt of choice in a bowl and top with the chia pudding. 10. place the sliced strawberries along the side of the bowl. 11. break up the granola by chopping into clusters on the chopping board! 12. carefully spoon over the granola into one corner of the bowl. 13. use the next available corner to spoon the blueberry jam into the next corner. 14. finish with a generous dollop of pistachio créme… enjoy xxxx (steph asked for a lemon & pistachio inspired bowl so this is what we came up with!)🍋🤍 #yogurtbowl #yogurt #breakfast #breakfastideas - @helentaylorrr