Raspberry Chia Jam Toast (Print Version)

Wholesome toast topped with sweet raspberry chia jam, ideal 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 - 1.5 tablespoons maple syrup (or honey if not vegan)
04 - 0.5 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

# Cooking Steps:

01 - Place fresh or frozen raspberries in a small saucepan over medium heat. Cook, stirring occasionally, until the berries start to break down and release their juices, about 3 to 5 minutes.
02 - Using a fork or potato masher, mash the cooked raspberries to your desired consistency.
03 - Stir in chia seeds and maple syrup. Continue cooking for 2 to 3 minutes, then remove from heat. If using, stir in vanilla extract.
04 - Allow the mixture to rest for 5 minutes to thicken. If the jam is too thick, add a teaspoon of water and stir to loosen.
05 - Toast the bread slices until crisp to your preference.
06 - If desired, spread plant-based or regular butter over the warm toast.
07 - Spread the raspberry chia jam generously over the toasted bread.
08 - Top with fresh raspberries, sliced banana, coconut flakes, chopped nuts, or fresh mint as desired. Serve immediately.

# Expert Advice:

01 -
  • The jam comes together faster than you'd think, making weekday breakfasts feel special without any fuss.
  • It's naturally sweet, so you're not fighting with processed sugar or weird aftertastes.
  • Those chia seeds do the work for you—no pectin, no stress, just thickening magic.
02 -
  • Don't skip letting the jam rest those 5 minutes—that's when the chia seeds fully absorb the liquid and transform everything from loose berry soup into actual jam.
  • The jam keeps in the fridge for up to 5 days, which means you can make a batch and wake up to a special breakfast without any morning effort.
03 -
  • If you're making jam ahead, let it cool completely before storing it in a glass jar—it'll keep better and taste fresher longer.
  • Frozen raspberries work just as well as fresh and sometimes even better, since they release their juices more readily and cost less in winter months.
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