Blended Oats with Raspberry Chia Jam
Mornings can be a whirlwind, but breakfast doesn’t have to be. Enter this delightful bowl of blended oats, crowned with a vibrant raspberry chia jam. It’s a harmonious blend of creamy and tart, designed to energise and satisfy.
Inspired by the simplicity of wholesome ingredients, this recipe combines the comfort of oats with the zing of fresh raspberries. It’s a testament to how plant-based eating can be both nourishing and indulgent.
Vegan Blended Oats with Raspberry Chia Jam
Start your day with a spoon diving into a jar of silky blended oats, through the layers of ruby hue of raspberry chia jam. This image captures the essence of a breakfast that’s as pleasing to the eye as it is to the palate.
Watch & meal prep: Crafting the Perfect Blended Oats with Raspberry Chia Jam
Join me in the kitchen as we whip up this easy and delicious breakfast. From blending oats to mashing raspberries into jam, this video guides you through each step with warmth and simplicity.
Blended Oats with Raspberry Chia Jam
Ingredients
For the Blended Oats:
- 1 cup rolled oats
- 1½ cups plant-based milk almond, oat, or soy
- 1 ripe banana
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
For the Raspberry Chia Jam:
- 1 cup fresh or frozen raspberries
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- ½ tsp lemon juice
Instructions
Prepare the Raspberry Chia Jam:
- In a saucepan over medium heat, combine raspberries and maple syrup.
- Cook until the raspberries break down, about 5 minutes.
- Stir in chia seeds and lemon juice.
- Remove from heat and let it thicken for 10 minutes.
Make the Blended Oats:
- In a blender, combine oats, plant-based milk, banana, maple syrup, vanilla extract, and salt.
- Blend until smooth and creamy.
Assemble:
- Divide the blended oats between two jars or bowls.
- Top each with a generous spoonful of raspberry chia jam.
- Refrigerate for at least 2 hours or overnight.
Notes
Serving Suggestions:
- Top with fresh berries or sliced banana for added texture.
- Drizzle with almond or peanut butter for extra richness.
- Sprinkle with granola or nuts for a crunchy contrast.
Storage Tips:
- Store in airtight containers in the fridge for up to 3 days.
- The raspberry chia jam can be refrigerated separately for up to a week.
Variations:
- Swap raspberries for strawberries or blueberries in the jam.
- Add a tablespoon of cocoa powder to the oats for a chocolate twist.
- Use dates instead of maple syrup as a different natural sweetness option.
- Use chia jam on toast or ice creams
Learn from the eVeganRecipes Community (FAQs)
Q1: Can I use frozen raspberries for the chia jam? Absolutely! Frozen raspberries work just as well. Simply thaw them slightly before cooking and proceed with the recipe as usual. Q2: Is this recipe gluten-free? Yes, as long as you use certified gluten-free oats, this recipe is entirely gluten-free and suitable for those with gluten sensitivities. Q3: Can I prepare this recipe in advance? Certainly! This recipe is perfect for meal prep. Prepare the blended oats and chia jam, assemble in jars, and refrigerate for up to 3 days.A Personal Touch: My Morning Ritual
There’s something comforting about starting the day with a nourishing breakfast. This blended oats with raspberry chia jam has become a staple in my morning routine especially in warmer season. It’s quick to prepare, satisfying, and gives me the energy to tackle the day ahead.
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Nourish with Joy
Gayatri ❤️
