I’ve been into banana oat waffles and pancakes lately and wishing I had some kind of a jam-like option. Then, magically this chia seed jam recipe came across my feed. Perfect! This is also an excellent topping for oatmeal or yogurt, or throw some into a jar of overnight oats! Or, make a PB & J on Ezekiel bread for lunch! (Whoa… that’s wild).

There are 2 ingredients – frozen berries and chia seeds. No sweetener of course, who needs it? The frozen berries are placed into a pot and simmered gently for a few minutes with some chia seeds. That’s it! As you know, we don’t blend or pulverize our fruit around here, but many people in our community are comfortable with a small amount of fruit squishing. I left my fruit pretty intact. As always, do what brings you peace.

One serving of this spread/jam equals half of a fruit serving, which is perfect if you’ve got banana in your waffles or mashed into your oats. There is a tiny bit of protein in there too, which can be easily subtracted from your regular breakfast protein amount.

Chia Fruit Spread

  • Servings: Makes 8 Servings
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Each 2 oz Serving Contains:

  • 1/3 Fruit Serving
  • 1/16 Protein Serving (honestly, I don’t bother to count it)



  • 1 lb (16 oz) frozen fruit (I like strawberries and raspberries, but experiment!)


  • 1 oz chia seeds, dry (1/2 protein serving)


  1. Dump the frozen berries into a saucepan. Simmer, covered with a lid, for 5-10 minutes, until softened.
  2. Gently mash with a fork to your desired smoothness.
  3. Stir in the chia seeds. Let sit for 10 minutes or so to hydrate.
  4. Transfer to a jar or lidded container and refrigerate overnight.
  5. Weigh as you would regular fruit. The weight shouldn’t have changed significantly between the whole frozen state and the slightly mashed cooked state. You can also count 2 oz of this spread as 1/16 of a protein from the chia. Honestly, I don’t bother to count it. But if it brings you peace, go ahead!

Recipe Source: Katie’s Bright Kitchen, originally from The Busy Baker