Homemade Chia Jam and Nut Butter

Prep: 30

Cook: 5

Total Time: 35

Yield: 6 servings

Course: Breakfast

Cuisine: American

Calories: 305kcal

Author: Jessica Gavin

Customize your own homemade nut butter and chia jam spreads for a wholesome breakfast and snack option. Chose your favorite nut and fruit flavors combinations!

Ingredients

Chia Jam

▢ 2 cups strawberries, or grapes
▢ 1 tablespoon honey, or maple syrup
▢ 1 teaspoon lemon juice, more to taste
▢ 3 tablespoons chia seeds

Nut Butter

▢ 2 cups peanuts
▢ ½ teaspoon kosher salt, add more if needed
▢ 2 tablespoons honey, or maple syrup
▢ 5 tablespoons coconut oil, melted

Special Equipment

Instructions

Chia Jam

Remove any leaves or stems from the fruit. Add fruit, honey, lemon juice, and chia seeds to a food processor or blender. Process until smooth, about 20 seconds. Transfer to a small saucepan and allow to sit for 20 minutes.
Turn on heat to medium and cook the chia jam mixture for 3 minutes, stirring as needed. Taste and adjust with more sweetener or lemon juice as needed. Transfer mixture to a bowl and refrigerate to chill. Store in an airtight container until ready to use.

Nut Butter

Add nuts and salt to a bowl of a food processor or blender. Process about 1 to 2 minutes, or until crumbs form. If you like a chunky nut butter take out ½ cup and add back in later. If the machine and nut butter feel hot after processing, allow them to cool down for 10 minutes.
Add 2 tablespoons of honey and 4 tablespoons melted coconut oil. Process until the mixture is smooth, about 1 to 2 minutes. Allow mixture to cool for 5 minutes. Add 1 tablespoon of melted coconut oil and process for 1 minute until smooth. Transfer to an airtight container until ready to use. Refrigerate if not eating right away.

Notes

Jam Options:

Use raspberries, blueberries, blackberries and apricots.
For a chunkier puree, process until the fruit is just broken down but pieces remain, this will take only a few seconds.
You can skip the cooking step and refrigerate the jam for at least an hour or overnight to make it thicker.

Nut Butter Options:

You can use any roasted unsalted nuts like almonds, cashews, and walnuts.
For the smoothest nut butter use skinless nuts. It's okay to keep the skin, but the texture will be a little different and slightly thicker.
Add spices like cinnamon, ginger, nutmeg when processing the nuts to add more flavor. Start off with a small amount, about 1/8 to 1/4 teaspoon and as more as desired.

Storing:

The jam can be stored in a container for 1 week in the refrigerator.
The nut butter can be stored in a container for 2 weeks in the fridge.

Nutrition

Recipe Link