Easy Homemade Chia Jam

I love me a PB&J. Or an almond butter and J. Both are wonderful. And something I feel I appreciate more as an adult than as a child. Anyone else? Okay, maybe just me.

Easy Homemade Chia Jam

While I’m a nut butter fiend, I also appreciate a scrumptious jam or jelly. The issue, I find, with many at the store is that they’re so darn sweet.

Chia Jam Recipe

I’m all about desserts, but when it comes to breakfast foods like yogurt, jams, and oatmeals, I’m very turned off but overly sweet things. Hence, I seek out sweetened-with-only-fruit jams (Crofter’s Organic is my favorite brand, and Trader Joe’s has some good options, as well) or I make my own homemade chia jam.

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Chia seed jam is the easiest thing ever. All you do is add chopped up fruit, chia seeds, and a hint of lemon juice if you’re feeling fancy. If you want to up the sweetness factor, go ahead and add a tablespoon or two of sugar, honey, or syrup.

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Pumpkin Spice Chia Seed Pudding

Now that it’s mid-September, it’s officially time to put pumpkin and pumpkin spice in everything you eat. I’ve said it before and I’ll say it again – pumpkin is practically the best thing that’s every happened to the culinary world. I’m obsessed with it. I honestly will eat canned pumpkin with cinnamon and a spoon. People think this is weird. I know it’s delicious.

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But canned pumpkin – besides providing a delicious fall-like umami flavor – is also a great way to bump up the veggie content, fiber, potassium and beta-carotene of basically everything. I use it a lot for both sweet and savory dishes and can’t wait to share many of them right here on kbaked.com.

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But first – let’s talk breakfast. I love chia seed pudding. I also love pumpkin. Genius idea: put them together! Add pumpkin pie spice! Eat what tastes like pumpkin pie filling in a bowl for breakfast! Bonus: it’s healthy! Chia seeds are known power foods filled with healthy-fats, fiber and omega-3s, and make an excellent pudding if allowed to plump up in the presence of a little liquid. This works with almond or any other milk, and the pumpkin only makes it thicker, creamier, and more scrumptious. Add as much or as little sweetener as you like. Maple syrup keeps the fall flavor profile on point, but anything will do! Heck, I’d even eat it without any sweetener. I.love.pumpkin.

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Anyways, make this the night before. Prepping takes like 46 seconds, and when you wake up all you have to do is take it out of the fridge and eat it. It could not be easier. In fact, it may be the easiest recipe on kbaked.com to date. Enjoy this delicious, healthy treat as breakfast, dessert, or a snack. It will keep you full and happy for at least a few hours, as would pair nicely with a pumpkin spice beverage if you’re into excess like I am. Happy fall and happy eats! xoxo, kbakes.

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Prep Time: 1 minute

Cook Time: 0 minutes, but should be left to chill for at least 2-3 hours

Level: Could not be easier.

Ingredients:

  • 2 tablespoons chia seeds
  • 3 tablespoons canned pumpkin
  • 3/4 cup almond or soy milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon sweetener of choice (I suggest maple syrup or brown sugar; sugar, agave, or honey would also work quite well)

Directions:

1. Combine chia seeds, pumpkin, almond milk, and pumpkin pie spice in a bowl. Mix well.

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2. Refrigerate for at least 3 hours or overnight until the pudding has firmed up and become pudding-y. That’s a real word I promise.

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3. Top with sweetener and any other toppings you may desire (shredded wheat, nuts, or whipped cream if you’re feelin’ naughty ;-)) and EAT.

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Cherry Chia Muesli Bread

We’ve been out of bread for like, 52 hours in this house. Which is, in my humble opinion, an emergency. I’ve been picking up whole grain bagels from Panera on the daily to get through these rough times. But last night, when I found myself unable to bear the thought of waking up to a bread less morning, I decided the store was too big a hassle (read: did not want to put pants on) so I dug deep into my dwindling pantry and decided to whip some up to bake in the morning.

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IMG_9441  IMG_9514  sorry for the excessive bread porn..

I was inspired by these weird Muesli rolls I grew quite found of when I studied abroad in Paris. This Monoprix grocery store right by school sold them $0.60 and when paired with some fresh fruit it made for the perfect little breakfast to eat before class (b/c eating IN class was a no-no in Franceland).

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Another no-no in France was iced coffee. It was like finding a nice, straight, actually decent non-pig boy at NYU. Basically impossible. I spent a gross amount of money and endured a lot of snickers from Starbucks cashiers who served me my iced Americanos, as they seemingly always enjoyed pointing out their appropriate names.

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So in Paris, not as much iced coffee. But great muesli rolls I’ll remember forever. Win some, loose some. Overall one of best experiences of lyfe.

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Back to bread: it’s the BEST. Especially when it’s homemade. Like this stuff. I didn’t have raisins like the muesli rolls I ate in France so I used dried cherries which I diced up. I also didn’t have millet seeds (which are GREAT in breads like this) so I used some chia seeds.

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The result was frickin’ delicious and a true treat to wake up to baking this morning and eat as a second breakfast because let’s be honest I need to eat within 10 minutes of getting out of bed or I punch people. So it baked as I downed my berries and oatmeal and served as a delicious mid-morning snack-attack buster.

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It’s really great warm. Or toasted. Or with almond butter. Would also pair nicely with goat cheese. Or cheddar. Or as part of a sandwich. Sweet or savory. Or just plain. Okay I really like this bread. Go bread. BREAD!! #carbs5ever

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Prep Time: 4 hours (including rising – if left overnight will be longer)

Cook Time: 22-35 minutes

Level: Easy

Ingredients:

  • 1.5 cups warm water
  • 1 packet yeast
  • 1 tablespoon sugar (to feed the yeast! nomnom #betterrising)
  • 2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats, divided half
  • 1 teaspoon salt
  • 1/2 cup mixed nuts, chopped (I used almonds, pistachios and cashews. and tbh this was because I bought an individual bag of these nuts at Walgreens earlier in the day and they were what was around. walnuts would work great. use what you have, always!)
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cherries, chopped
  • 4 tablespoons chia seeds

Directions:

1. Heat water to 110-115 degrees and sprinkle yeast and sugar into the bowl. The sugar is for the yeast to eat. This will help it activate and your dough to rise. <–this is your mini food science lesson of the day.

2. Let the water/yeast sit for 5-10 minutes until it smells yeasty and looks foamy. Yum. Add flours, salt, and 1/4 cup rolled oats and mix.

3. If using a stand mixer, attach the dough hook and let it work its magic for about 5 minutes. If doing it by yourself (bless your soul) kneed on a floured service for about 10-14 minutes.

4. Place dough in an oiled bowl and allow to rise/double in size. Two or three hours is minimum. I did overnight.

5. Punch down dough. This redistributes the yeast (#foodscienceminilesson2) and transfer dough ball to a lightly floured surface. Knead a few times and use a rolling pin or hands to flatten.

6. Chop nuts and dice dried cherries. Add sunflower seeds, chia seeds, and remaining 1/4 cup rolled oats together. Mix nuts, seeds, and chia together to make muesli.

7. Sprinkle about half of muesli onto flattened dough and then fold dough in half so the muesli is on the inside. Give it one knead then roll out then flatten the dough once more, sprinkling 1/4 of the muesli mix (half of what’s remaining) here and there. Next fold and knead the dough into  a round ball orby thing. Honestly I think when it looks a little imperfect it looks more beautiful.

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8. Sprinkle what’s remaining of the muesli on top of the dough and allow to sit (shaped) on a gently oiled baking sheet for an hour. This is the second rising aka the “proof”. It’s actually more important than the first. (#foodscienceminilesson3) Don’t skip this step. The proof is in the puddin’ LOL. sorry.

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9. While the dough is proofing, relax for a while. Walk your dog. When there are about 20 minutes left in your proofing time, preheat the oven to 450 degrees and place an empty baking sheet on the lowest rack. This has a purpose I promise. Give the dough ball a slash or two (or three) with a knife.

10. When the oven is preheated and dough is proofed, place bread in the oven on its baking sheet. Pour a large cup of water onto the lower empty baking sheet to create steam which will help your bread brown and develop a beautiful crust. You can also spritz it a few times with a spritz bottle full of water, but this seemed more complicated at the time.

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11. Allow bread to bake 22-30 minutes until fragrant and golden and delicious. When it is done, should should hollow when you tap it on the top.

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12. Allow it to cool (if you can wait) and slice with a serrated knife. Enjoy plain or with literally any topping because it is so good you can do no wrong. Like, it’d even taste good with ice cream and pickles on top. Probably. Maybe. Anyways, eat up.

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