Raspberry Chia Jam Toast (Print Version)

Wholesome toast topped with sweet raspberry chia spread, perfect for a quick breakfast or nutritious snack.

# What You'll Need:

→ Raspberry Chia Jam

01 - 1 cup fresh or frozen raspberries
02 - 2 tablespoons chia seeds
03 - 1 1/2 tablespoons maple syrup (or honey if not vegan)
04 - 1/2 teaspoon vanilla extract (optional)

→ Toast

05 - 2 slices whole grain or gluten-free bread
06 - 1 tablespoon plant-based butter or regular butter (optional)

→ Optional Toppings

07 - Fresh raspberries
08 - Sliced banana
09 - Coconut flakes
10 - Chopped nuts
11 - Fresh mint leaves

# How to Prepare:

01 - Place raspberries in a small saucepan over medium heat. Stir occasionally until berries begin to break down and release juices, about 3 to 5 minutes.
02 - Use a fork or potato masher to mash the raspberries to preferred consistency.
03 - Stir in chia seeds and maple syrup. Cook for an additional 2 to 3 minutes, then remove from heat. Mix in vanilla extract if using.
04 - Allow the mixture to sit for 5 minutes to thicken. If too thick, stir in one teaspoon of water to loosen.
05 - Toast bread slices to desired crispness.
06 - Spread plant-based or regular butter on warm toast if desired.
07 - Generously spread the raspberry chia jam over toasted bread.
08 - Top with fresh raspberries, sliced banana, coconut flakes, chopped nuts, or fresh mint leaves as preferred. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can have homemade jam on your plate before your coffee gets cold.
  • No pectin, no fussing with temperatures, no failed batches—just berries, chia seeds, and pure simplicity.
  • The natural sweetness from the raspberries means you taste the actual fruit, not just sugar.
02 -
  • Don't skip the 5-minute resting period; the chia seeds need that time to truly gel everything together, or you'll end up with jam that's too runny.
  • The ratio of chia seeds to fruit matters—too few and it won't set, too many and it becomes more pudding than jam, so measure them out.
03 -
  • Room-temperature raspberries break down faster than cold ones, so if you're using frozen, let them sit out for a few minutes first.
  • Keep an eye on your heat level—medium is perfect, because high heat can cause the berries to scorch on the bottom and turn bitter before the top catches up.
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