Chia seed jam is a growing trend in the nutrition world. It may sound a bit bizarre but it is a healthy alternative to jams that are typically high in added sugars. Chia seeds become gelatinous when left to sit in liquid so they can bring stewed berries together into a thick jam. All they need are a bit of time, making them a much easier option than working with pectin and having to worry about temperature monitoring or finding the perfect balance between sugars and acid as with traditional jam making. The jam can then be used regularly as a spread or as a filling for tarts, thumb print cookies and bars. I find its flavour to be a lot stronger than processed jams so not only is it a healthier option but a tastier one too.
This combination features strawberry chia jam made from freshly picked berries for maximum flavour paired with a dense banana oat mixture. Strawberries are exceptionally high in vitamin C and several antioxidants, bananas are best known as a good source of potassium and oats are full of manganese and B vitamins. These nutrients along with the high amounts of fiber in all three ingredients help keep the cardiovascular system strong and maintain balanced blood sugar levels.
- Strawberry Chia Jam
- 3 cups strawberries
- 2 tablespoons chia seeds
- 1 tablespoon raw honey (or maple syrup)
- 1 teaspoon vanilla extract
- Base Oat Layer
- 3 cups rolled oats
- 3 large really ripe bananas (can be frozen and defrosted)
- ¼ cup almond butter
- 2 tablespoons raw honey (or maple syrup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Preheat oven to 375°. Heat the strawberries in a medium sized pot on the stove over medium high heat. Cook for around 5 minutes, stirring continuously until the strawberries break down. Remove from heat and stir in the chia seeds and vanilla and set aside for 15-20 minutes to thicken up.
- Mash the bananas in a large bowl with the honey and vanilla, then fold in the oats and baking powder. Place 2½ cups of the oat mixture in the base of a parchement paper lined 7x7 baking dish and press down until it is compact. Pour the strawberry mixture over then sprinkle the remaining ½ cup of the oat mixture over top. Bake for 25 minutes.
- Leave to cool for at least ten minutes then slice up and store in the fridge for a week or the freezer for a couple months.
