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
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)
- Dump the frozen berries into a saucepan. Simmer, covered with a lid, for 5-10 minutes, until softened.
- Gently mash with a fork to your desired smoothness.
- Stir in the chia seeds. Let sit for 10 minutes or so to hydrate.
- Transfer to a jar or lidded container and refrigerate overnight.
- 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