Welcome to the best and easiest way to spice up your almond butter toast: blackberry chia jam! This recipe is the simplest thing in the world to make and is totally seasonal for Fall. I used to love peanut butter and jelly sandwiches growing up, but stopped eating jam from stores as I got older and became more educated about nutrition. This recipe tastes even better than the jams you grew up with and is absolutely amazing for you! It’s just 3 ingredients – blackberries, chia, and maple syrup – doesn’t have any refined sugar, and takes just minutes to make!
Blackberries are a fantastic source of antioxidants, fiber, and nutrients that help control inflammation and keep your body singing. Plus, they’re just really pretty to look at and are absolutely delicious! That definitely doesn’t hurt 😉 They’re so perfect in a Fall recipe because they’re now in season and are at their most delicious. My family and I used to go blackberry picking on the coast every year and would keep about 30 lbs of them frozen for breakfasts, smoothies, and jam throughout the year.
The chia seeds in here really help hold the jam together and give you an amazing boost of fiber and omega-3s. The seeds actually expand to up to 8x you’re their original size, so it’s kind of fun to watch them grow!
I love spreading this onto almond butter on toast and topping with banana or enjoying on top of a jar of overnight oats! Basically, try this on anything and everything.
- 2 cups frozen blackberries, thawed
- 2 teaspoons maple syrup
- 2 tablespoons chia seeds
- Pour your thawed blackberries into a bowl, then thoroughly mash with a fork. Next, add the chia seeds and maple syrup. With the same fork, stir the mixture together. Let it sit for about 10 minutes and stir every minute or so to prevent the chia seeds from clumping. Store in an airtight container in the fridge for up to a week!