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Add the blueberries (150 g) to a saucepan with 3 tbsp water. Simmer over a medium heat for 5 minutes, breaking apart the blueberries with a fork as they cook.
Remove from the heat and stir in the chia seeds (2 tbsp) and honey (½ tbsp). Set aside to cool and thicken.
Transfer the jam to a jar and store in the fridge until ready to use.
Toast the bread (4 slices) until golden. Spread with nut butter (4 tbsp), spoon over the chia jam, top with sliced banana (2) and finish with a sprinkle of goji berries (2 tsp) and chia seeds (2 tsp).
Leftover jam can be sorted in the fridge for up to a week.