Raspberry Chia Jam Toast (Print)

A wholesome toast topped with vibrant raspberry chia jam, bursting with natural sweetness and flavor.

# Ingredients:

→ Raspberry Chia Jam

01 - 1 cup fresh or frozen raspberries
02 - 2 tablespoons chia seeds
03 - 1.5 tablespoons maple syrup
04 - 0.5 teaspoon vanilla extract (optional)

→ Toast

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

→ Optional Toppings

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

# Directions:

01 - Place raspberries in a small saucepan over medium heat and cook, stirring occasionally, until they break down and release their juices, about 3 to 5 minutes.
02 - Mash the raspberries to the desired consistency using a fork or potato masher.
03 - Stir in chia seeds and maple syrup, cook for an additional 2 to 3 minutes. Remove from heat and mix in vanilla extract if desired.
04 - Let the mixture sit for 5 minutes to thicken; add a teaspoon of water if it becomes too thick.
05 - Toast the bread slices to your preferred level of crispness.
06 - Spread plant-based butter on the warm toast if desired.
07 - Generously spread raspberry chia jam over the toasted bread.
08 - Garnish with optional toppings such as fresh raspberries, sliced banana, coconut flakes, chopped nuts, or fresh mint leaves. Serve immediately.

# Expert Tips:

01 -
  • It thickens itself in minutes without pectin or complicated steps, so you can make it while your bread toasts.
  • The chia seeds give it this satisfying texture that holds on toast without sliding off or soaking through.
  • You control the sweetness and can taste the actual fruit, not just sugar.
  • It works with whatever berries you have on hand, frozen or fresh, no judgment.
02 -
  • Don't skip the resting time after cooking—the chia seeds need those five minutes to fully absorb the liquid and set the jam.
  • If you use honey instead of maple syrup, add it after removing from heat so it doesn't lose its flavor or beneficial enzymes.
  • Make extra and store it in a jar; it keeps in the fridge for up to five days and tastes even better the next morning.
03 -
  • Use a silicone spatula to scrape every bit of jam from the pan—there's never enough and you don't want to waste a drop.
  • If you like your jam sweeter, taste it before adding the chia seeds and adjust the maple syrup then, since it's harder to fix afterward.
  • Toast your bread on a lower setting if you're adding butter; it gives you time to spread without the bread cooling down too fast.
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