Peach + Raspberry Chia Skyr Bowl with Vanilla Granola

Line a half sheet baking sheet with parchment paper and preheat the oven to 300°F.

In a large bowl, mix together oats, almonds, pistachios, pumpkin seeds and flax seeds.

In a small sauce pan, add olive oil, maple syrup, dark brown sugar, vanilla extract, and salt.

Place the pan on the stove and bring it to medium heat. Stir the mixture until sugar has dissolved.

Pour the warm syrup mixture over the oat mixture and mix well.

Spread the oats on the baking sheet evenly.

Bake the oats for 35-40 minutes in total until just lightly golden brown. Check the granola at the halfway mark and give it a mix.

Once the granola has baked, let it cool for 30 minutes until crunchy and cool.

While the granola bakes make the raspberry chia jam. Add frozen raspberries, chia seeds, lemon juice, honey and salt into a small sauce pan/pot and use a spoon to smash the raspberries and combine everything.

Once everything is combined and the raspberries are fully broken down, remove from the heat and let the jam cool. Let the jam rest for at least 10 minutes.

Enjoy warm or chill in fridge.

Serve your peach skyr into your desired dish and top with raspberry chia jam and top with the nutty salted vanilla granola. Top with fruit and sweetener of choice and enjoy!