If your kids are anything like mine, they LOVE a good ol’ PB&J. This Raspberry Chia Jam is the PERFECT way to give them what they want, without worrying about all that added sugar found in store bought jams and jellies. The natural sweetness of medjool dates helps it taste so close to “regular” jelly, I promise they won’t notice the difference. (Or if you have a spouse/partner who loves PB&J as much your kids, this will come in handy too!) They’ll never know it’s really just mashed up fruit with a hint of natural sweetness. And if you’re worried the chia seeds won’t go over so well, you can leave them out (it will just be slightly more liquid, as the chia seeds help everything gel up nicely.)
Raspberry Chia Jam
- 1 cup raspberries
- 2 Tbsp chia seeds
- 2 Tbsp maple syrup
- In a medium size bowl, mash the raspberries with a fork.
- Add in chia seeds and maple syrup. Stir until fully combined.
- Pour the jam into a mason jar or another container with a lid.
- Store in the refrigerator for at least 4 hours before eating. Enjoy!
Check out these other great breakfast recipes