Blueberry Chia Bowl

Steps

1. Stir 2 tbsp chia seeds2 tbsp chia seeds2 tbsp chia seeds3 tbsp chia seeds3 tbsp chia seeds3 tbsp chia seeds into 100 ml semi-skimmed milk100 ml semi-skimmed milk¼ cup + 3 tbsp 2% milk150 ml semi-skimmed milk150 ml semi-skimmed milk⅔ cup 2% milk. Stir again after 2 minutes so the seeds do not clump, then let it stand for 15 minutes, until thick.
2. If the blueberries are frozen, let them soften while the chia soaks.
3. Blend the chia mixture with 130 g blueberries210 ml blueberries¾ cup + 2 tbsp blueberries195 g blueberries310 ml blueberries1⅓ cups blueberries, 80 g ripe banana½ ripe banana½ ripe banana120 g ripe banana1 ripe banana1 ripe banana, 140 g plain skyr130 ml plain skyr½ cup + 1 tbsp plain skyr210 g plain skyr200 ml plain skyr⅔ cup + 3 tbsp plain skyr and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract for about 1 minute, until smooth and lavender-purple.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Smoothie Bowl.
6. If it looks crumbly or powdery, add 30 ml semi-skimmed milk2 tbsp semi-skimmed milk2 tbsp 2% milk45 ml semi-skimmed milk3 tbsp semi-skimmed milk3 tbsp 2% milk and run Re-spin.
7. Scoop into bowls and divide 4 tbsp plain skyr4 tbsp plain skyr4 tbsp plain skyr6 tbsp plain skyr6 tbsp plain skyr6 tbsp plain skyr between them. Scatter 50 g blueberries80 ml blueberries⅓ cup blueberries75 g blueberries120 ml blueberries½ cup blueberries and 1 tsp chia seeds1 tsp chia seeds1 tsp chia seeds1½ tsp chia seeds1½ tsp chia seeds1½ tsp chia seeds over the top.

To serve: Serve with extra blueberries on the side for anyone who wants more.