Maximum flavour, minimal effort — that’s usually what I look for when it comes to making food. This chia jam comes in real handy when you’re hungry and need to satisfy those cravings. Fruit, maple syrup, chia seeds, and a blender… that’s all you need!
That’s my (Chia) Jam
I usually favour savoury foods. Christopher prefers everything on the sweet side. This chia jam let’s us both get what we want out of breakfast. It pairs really nicely with a vegan cheese spread, and I added some fresh basil to give it some more flavour in every bite.
Not a fan of raspberries? No problem!
One of the things I love most about this recipe is how versatile it can be. You just need 2 cups of whatever fruit you like most! Blackberry, pineapple, mango, blueberry, strawberry… those all sound like they’d be pretty delicious. Maybe even a blend of those fruits, if you want to live on the wild side (Ok, maybe that’s not wild but… you get what I’m sayin’).
Ready in no time
Ok. So that’s a bit of a stretch. It’ll take less than an hour for everything to set though, not bad right? Plus — most of that time is literally just waiting time. I find the key to chia jam or chia pudding is to give it a good shake after it’s been sitting in the fridge for about 15 minutes. When I don’t shake it before it’s completely set, I find it can be clumpy. I’m not really into that, but if you don’t mind, you can skip the shake shake shake.
Basic Chia Jam recipe
- 2 cups raspberries
- 1/2 cup maple syrup
- 2 tbsp chia seeds
- Blend raspberries and maple syrup.
- Pour contents from blender into a mason jar with a tight fitting lid.
- Add chia seeds.
- Shake vigorously.
- Refrigerate for 15 minutes, shake shake shake, refrigerate for 45 minutes.
* will keep in the fridge for approximately 5 days