Save to Pinterest I started making this toast on mornings when I wanted something quick but couldnt stand another plain piece of bread. The raspberries bubbling in the pan filled the kitchen with this bright, almost floral sweetness that made me feel like I was doing something special even though it took less time than brewing coffee. The chia seeds were an accident at first—I had them in the pantry and thought they might thicken things up, and they did, beautifully. Now I keep a jar of this jam in the fridge at all times because it turns any ordinary morning into something that feels a little indulgent. Its the kind of breakfast that makes you pause and actually taste what youre eating.
The first time I made this for my sister, she was running late and grabbed the toast on her way out the door. She texted me an hour later asking if I put crack in it, which I took as high praise. After that, whenever she visited, shed open the fridge and check for the little jar. I started making double batches just so I wouldnt have to share all of it, and she started doing the same thing at her place.
Ingredients
- Fresh or frozen raspberries: Frozen work just as well and sometimes better because theyre picked at peak ripeness, plus you dont have to worry about them going fuzzy in the back of the fridge.
- Chia seeds: These little seeds soak up liquid and turn the jam thick and glossy without any pectin or long simmering, and they add a nice bit of texture.
- Maple syrup: Just enough sweetness to balance the tartness of the berries without making it taste like candy, and it keeps the jam vegan if thats your thing.
- Vanilla extract: Optional but it adds a warm depth that makes the jam taste more complex, like you really knew what you were doing.
- Whole grain or gluten-free bread: Any bread you love will work, but something with a bit of texture holds up better under all that juicy jam.
- Plant-based or regular butter: A thin layer while the toast is still hot makes everything a little richer, but you can skip it entirely and the jam will shine on its own.
Instructions
- Cook the raspberries down:
- Put the raspberries in a small saucepan over medium heat and stir them now and then as they start to break apart and release their juices, which takes about 3 to 5 minutes. The smell is incredible—sweet and a little tart, like walking past a berry farm.
- Mash to your liking:
- Use a fork or potato masher to break the berries down as much as you want, whether you like it chunky or smooth. I go somewhere in the middle so every bite has little bursts of fruit.
- Stir in chia and sweetener:
- Add the chia seeds and maple syrup, then cook for another 2 to 3 minutes, stirring so nothing sticks to the bottom. Remove it from the heat and stir in the vanilla if youre using it.
- Let it thicken:
- Let the jam sit for about 5 minutes and watch it transform into something thick and spreadable. If it looks too thick, just stir in a teaspoon of water to loosen it up.
- Toast and assemble:
- Toast your bread until its golden and crisp, spread with butter if you want, then pile on the raspberry chia jam. Add any toppings you like and eat it while its still warm.
Save to Pinterest I brought this toast to a friends brunch once, just because I had extra jam and didnt want to show up empty-handed. Everyone kept asking for the recipe, and one person said it reminded them of something their grandmother used to make, which felt like the best compliment I could get. It became the thing I was known for bringing, and I didnt mind one bit because it was so easy and people genuinely loved it.
Make It Your Own
You can swap the raspberries for strawberries, blueberries, or even a mix of whatever berries you have on hand. I tried it with blackberries once and it was darker and a little earthier, which was perfect with almond butter underneath. Some people like to add a pinch of lemon zest to brighten it up even more, and Ive done that when the berries were especially sweet and needed a little edge.
Storage and Prep Ahead
The jam keeps in the fridge for up to 5 days in a sealed jar, and honestly it might get even better after a day or two when the flavors settle in. I make a batch on Sunday and use it all week on toast, stirred into oatmeal, or spread on rice cakes when I need a snack. It also freezes well if you want to make a big batch and save some for later, just thaw it in the fridge overnight before using.
Serving Suggestions
This toast is perfect on its own, but you can dress it up with fresh raspberries on top for extra fruit, sliced banana for creaminess, or a sprinkle of coconut flakes for crunch. I like to add a handful of chopped walnuts or almonds when I want more staying power, and a few fresh mint leaves make it feel fancy without any extra effort.
- Pair it with a glass of almond milk or oat milk for a complete breakfast.
- Serve it alongside scrambled eggs or a smoothie if youre extra hungry.
- Pack it in a container for a portable snack that feels like a treat even on busy days.
Save to Pinterest This toast has become one of those things I make without thinking, the kind of recipe that feels like a small gift to myself on ordinary mornings. I hope it does the same for you.
Recipe FAQs
- → How do chia seeds thicken the jam?
Chia seeds absorb liquid and swell, creating a gel-like texture that naturally thickens the jam without added pectin.
- → Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well and release juices quickly, maintaining great flavor for the jam.
- → What breads pair best with this chia jam?
Whole grain and gluten-free breads offer a sturdy base and complement the sweetness with hearty textures.
- → Are there alternatives to maple syrup for sweetness?
Honey or agave syrup can be used to sweeten the jam, depending on dietary preferences.
- → How can I customize the toppings?
Add fresh fruits, nuts, coconut flakes, or mint leaves to enhance flavor and add variety to the toast.
- → Is it possible to prepare the jam ahead of time?
Yes, the jam can be refrigerated for up to five days and gently stirred before serving.