This weekend I found myself driving through Gilroy, California, which known as the Garlic Capital of the World and tons of roadside farm stands. So, naturally, I had to stop at one to get some produce for the week. I skipped the garlic but left with a flat of the most beautiful, red and very ripe strawberries. By the time I got back to my home in San Francisco, I knew that these beauties only had about 24 hours of shelf life before they would go bad.
I had always wanted to try my hand at making strawberry chia jam and this felt the perfect opportunity! So, I gave it a shot and was so surprised at how easy it was to make and how delicious it was!
I immediately knew that I wanted to try this sweet, thick, and flavorful jam in overnight oats (which turned out delicious, click here for the recipe), but also was delicious on toast with whipped ricotta. If you aren’t sold on the chia seeds, these little wonders pack quite the nutritional punch. They’re loaded with fiber, omega-3 fatty acids, antioxidants, and protein. They’re not just enhancing the jam’s texture; they’re adding a healthy boost to your breakfast. Chia seeds are known to promote fullness, aid digestion, and provide a host of essential nutrients.
GIve this recipe a try, you won’t regret it!