Chia Fruit Spread


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
  • Print

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


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  1. I’ve been meaning to try this for a while, but I am going to keep the fruit raw and blend them in my vitamin. Then stir in the chia. Thanks for reminding me!

  2. How long will this keep in the refrigerator?

    Sent from my iPad


    • Not sure, just made it this morning! There’s no preservatives in it, It probably will keep as long as regular fruit would keep, maybe a little longer. I’ll keep you posted.

  3. Sounds wonderful and thanks Katie.

    Can you tell, me if Harvest Snaps which are Snapea Crisps by Calbee which ay there are 3 grams of natural sugar in 93 gram package but no sugar in the ingredient
    Isn’t. I believe they also come in smaller 100 calorie packs with one gram of sugar.
    Thank you so much for your reply


    Sent from my iPad

    • Hi Gracie, sounds like a great question for bright line eating support. I’m afraid I can’t offer that kind of advice. Depends on your program and your sensitivities.

  4. Love this fruit spread! Now I just need to make me some of those banana oat waffles. I made the fruit spread and put in my gelatin thickened kefir. LOL I get to eat the kefir tomorrow but can’t wait. I’ve been putting the frozen fruit in and it was a bit weepy. The chia solves the problem! You have some great ideas. Thanks for sharing!

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  6. I made it with mixed berries and loved it! I need to make another batch.

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  8. Melanie Gillespie

    I made this recently, using frozen mixed berries, and added some fresh peaches. SO SO GOOD! I am making another batch today. Let me ask you, do you think it will freeze and thaw successfully? I’m going to give it a try. If no one has done it so far, I will let you know how it goes.

    • I’m not sure, let me know!

    • Did it freeze well? I just made 4 pounds of berries into this fruit spread and I would love to freeze some.

      • I’ve never tried it Laura, but I just make small batches the night before, it only takes a few minutes. I don’t even bother heating it anymore, I just defrost frozen berries and mix them with chia seeds in a little jar for the next morning. You might just freeze the fruit separately and thaw it out before you want to make a batch of “jam.” If you do freeze it, let me know how it goes!

  9. Hi Katie l just purchased your book Katie’s bright kitchen and l have a question about the txatziki sauce. Is the tougart used cow yogurt? I am waiting for my yogurt maker to come in the mail so l can start making my own. I am really sensitive to dairy. I am not fond of almond milk so will probably use coconut milk. How do you count the homemade plant based yogurt in terms of the ble plan?
    Thank you very much

  10. Sorry for all my typos 🙄 above .

  11. Hi Katie! Love the recipes!

  12. Making this now! Can’t wait to try it. 🙂 For the protein, wouldn’t a 2 ounce serving be 1/16 a protein serving? I thought a protein serving is 2 ounces nuts/seeds, so 2 ounces of the fruit spread would have 1/8 ounce chia seeds, which would be 1/16 total protein? Or is it different for chia seeds versus nuts?

    • Thanks Elizabeth, just thought about it again and you are totally right. I just adjusted the recipe. Sloppy math on my part, my apologies. (Did you know I’m a middle school math teacher? Fumble!) Honestly though, because it’s so little, I don’t bother to count it. I just weigh the spread out as fruit only. Do what brings you peace. 🙂

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  14. Thank you Katie! I made this last night and had it with your recipe for Oatie pancakes that I made in my waffle iron this morning. It was wonderful! I used frozen blueberries and cherries for mine and it came out great!