Raspberry Chia Jam Toast (Printable)

Wholesome toast layered with sweet raspberry chia jam, perfect for breakfast or a quick 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 Steps:

01 - In a small saucepan over medium heat, add raspberries. Cook, stirring occasionally, until they start breaking down and release juices, about 3 to 5 minutes.
02 - Mash the raspberries to your desired consistency using a fork or potato masher.
03 - Stir in chia seeds and maple syrup; cook another 2 to 3 minutes. Remove from heat and stir in vanilla extract, if using.
04 - Allow the jam to sit for 5 minutes to thicken. Add a teaspoon of water if the jam becomes too thick.
05 - Toast bread slices until reaching preferred crispness.
06 - Spread plant-based or regular butter on warm toast, if desired.
07 - Generously spread the raspberry chia jam over the toast.
08 - Top with fresh raspberries, sliced banana, coconut flakes, chopped nuts, or mint leaves as preferred. Serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means you can make fresh jam whenever the craving hits instead of relying on jarred versions.
  • The chia seeds do something remarkable—they thicken the jam naturally while adding omega-3s and making you feel genuinely nourished.
  • There's real freedom in this recipe; you can pile on whatever toppings speak to you or keep it bare and simple.
02 -
  • Don't skip the five-minute resting time—it's the difference between jam that's runny and jam that's got real structure and holds together.
  • If you're using frozen raspberries, there's no need to thaw them; the heat will do the work and they'll actually hold their shape better than fresh ones sometimes do.
03 -
  • Don't mash the berries until they're perfectly smooth; a little texture is what keeps the jam from tasting babyish and makes it feel grown-up and intentional.
  • If your jam seems to be sticking to the pan, lower the heat—it's better to cook slowly and keep the bright raspberry color than to scorch it.
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