Blended Oats with Raspberry Chia Jam
This recipe marries the creamy texture of blended oats with the vibrant, tangy flavour of raspberry chia jam. It's a vegan breakfast that's hearty and refreshing, perfect for starting your day on a high note.
Servings 2 Servings
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