• First, place the wild blueberries and water in a high-powered blender and pulse a few times until broken up. I prefer my jam to have bits of berries in it, but you can pulse the berries until almost pureed if preferred.
• Then, place together the broken-up berries, chia seeds and maple syrup together in a jar. Cover and shake until well-combined (can also whisk together in a bowl). Then, place in the fridge at least 6 hours or overnight to set.

Make the granola:

• First, preheat oven to 300 degrees F.
• Next, mix together the oats, peanuts, flour, baking powder and salt together in a large bowl.
• Then, in a separate bowl, whisk together the peanut butter, maple syrup, milk, vanilla extract, cinnamon, and nutmeg.
• Then, pour the peanut butter mixture into the oat mixture and stir until just combined.
• Next, pour granola mixture on a baking sheet and spread evenly. Bake for 15 minutes, stir, pat down and bake another 10-15 minutes until golden brown.
• Then, remove baking sheet from pan and let cool completely. Cooling is what allows the granola to form clumps.
• Finally, to assemble the parfaits: layer the chia jam and yogurt into jars. Spoon on granola and serve immediately. If making to enjoy for later, layer the jam and yogurt into jars and cover. Add granola right before serving.