Raspberry Chia Jam Toast (Printable)

Wholesome toast layered with flavorful raspberry chia jam and optional fresh toppings for a vibrant bite.

# What You 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

# Steps:

01 - Place raspberries in a small saucepan over medium heat and cook, stirring occasionally, until berries begin to break down and release their juices, about 3 to 5 minutes.
02 - Mash the softened raspberries with a fork or potato masher to achieve the desired consistency.
03 - Stir in chia seeds and maple syrup, cooking for another 2 to 3 minutes before removing from heat. If desired, mix in vanilla extract.
04 - Allow the jam to rest for 5 minutes to thicken, adding a teaspoon of water if it becomes too thick.
05 - Toast the bread slices until reaching your preferred crispness.
06 - Optionally, spread plant-based or regular butter onto the warm toast.
07 - Generously spread the prepared raspberry chia jam over the toasted bread.
08 - Top with optional fresh raspberries, sliced banana, coconut flakes, chopped nuts, or fresh mint leaves as desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you'd think possible, no special skills required.
  • The chia seeds do the thickening work while you do something else, almost like kitchen magic.
  • This jam actually tastes like real berries, not boiled-down sweetness, and works for vegan and gluten-free diets too.
02 -
  • Frozen raspberries release more water than fresh ones, so your jam might look thin when you first mix in the chia seeds—this is normal and it thickens as it cools.
  • Don't skip the resting period after you add the chia seeds; those five minutes make the difference between syrup and spreadable jam.
03 -
  • Make a double batch of jam and refrigerate it for up to five days, so you have breakfast solved before the week even starts.
  • If your jam turns out thinner than you wanted, a teaspoon of chia seeds stirred in while it's still warm will thicken it up in a few minutes.
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