Cook this: 3 ingredient Chia Berry Jam (and PB&J overnight oats)

You know how they say that necessity is the mother of invention? That’s how we came to this recipe.

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I have a serious overnight oats obsession. It’s a crazy easy breakfast, can be really healthy if you do it properly, and can be easily customised to your tastes. I’ve posted an easy coconut blueberry overnight oat combo that I’m a big fan of, but after a reaaaalllly delicious PB&J donut I had at Shortstop not long ago, I decided to get a bit more creative with my oats.

So, the necessity was a healthy way to do PB&J overnight oats. Regular jam was out of the question, because it’s pretty much just pure sugar. I thought about using chia seeds in the jam instead of mixed in with the oats like I did with the blueberry coconut version; they expand and jell really well, which I thought would eliminate the need for as much sugar. I looked at a few other chia jam recipes online, but a lot of them were still pretty sugar heavy, or used a heap of honey, which I don’t really enjoy in large amounts. I played around with it, and think I’ve nailed a version that I really like now – it only needs 3 ingredients, takes a few minutes to put together, and isn’t horribly bad for you! Which means PB&J overnight oats became a more legitimate breakfast option!

Jam first – in terms of how much it makes, one batch fills an empty Mayvers Peanut Butter jar (because that’s my favourite peanut butter and I have an insane amount of empty jars at home because I eat so much of it!) which holds around 375g of PB. You’ll need:
– 2 cups frozen berries of your choice (I like raspberries)
– 2 scant tbsp caster sugar
– 3 tbsp chia seeds

1. Put the frozen berries into a small saucepan (no need to defrost first) with ¼ cup of water and the sugar, and set it over medium-high heat.

2. Keep stirring the berries as they start to defrost and go to mush. Once the berries get soft and watery and the mixture starts to bubble, let it simmer for 3 – 4 minutes, still stirring.

3. Take the saucepan off the heat, and add in the chia seeds. Optional – you can also add in a little vanilla extract here, too – just gives it a really nice, smooth flavour. Then let it just sit for 5 minutes.

4. After a quick rest, carefully spoon the jam into a clean jar, sit it for another 5 minutes, then put on the lid and pop it in the fridge. That’s it, simple! Just remember that this jam won’t keep for ages, because it doesn’t have a ton of sugar. That shouldn’t be a problem, though – it tastes too good to ignore!

 

THEN, you want to be using this stuff in the best breakfast ever – healthy PB&J overnight oats! To make one serving of heaven in a jar:
– 50g rolled oats
– ⅓ cup milk of choice (I use soy milk, almond milk actually also works really good in this!)
– 2 tbsp chia jam
– 1 tbsp crunchy peanut butter (I use Mayvers because it’s the best!)

Ready for the easiest “recipe” ever?

Put everything in a jar. Shake well to combine. Refrigerate overnight. Enjoy.

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6 thoughts on “Cook this: 3 ingredient Chia Berry Jam (and PB&J overnight oats)

  1. Your Chia recipe look so delicious, yummy… People in my office love tell each other about Chia recipes but I have never try it myself. I think it looks like a seed called “hột é” in Vietnam which expand their size when throwed into water. We use “hột é” as a favourite beverage in summer 🙂

  2. Pingback: Cook this: peanut butter granola using home made PB! | Ordinary Girl, Extraordinary Dreamer

  3. Pingback: Cook this: quick & healthy – baked cacao nib, strawberry & vanilla overnight oats | Eat. Travel. Blog.

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