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PB & J Toast with Raspberry Chia Jam
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Recipe Intro From eatingwith_em

My favorite PB&J toast for a winning breakfast today! πŸ‘ŠπŸ»πŸ₯œπŸ‡ I made raspberry chia jam this morning which takes less than 3 minutes of active time and then 30 minutes in the freezer to thicken πŸ‘πŸ»πŸ’― topped it on a few slices of Trader Joe’s seven seed bread, cashew butter, 🍌 and granola for the quickest, most satisfying combo! πŸ₯° wishing you all a happy thursday!! ♥️

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Prep time 30mins
Cook time 10mins
Serves or Makes: 1
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  • 1 cup frozen raspberries
  • 1 tablespoon maple syrup
  • 1 lemon, zested and juiced
  • 2 tablespoons chia seeds
  • 2 slices whole wheat bread, toasted
  • 2 tablespoons cashew butter
  • Granola, for topping
  • 1 banana sliced, for topping


  • Step 1

    Heat a small saucepan over medium heat. Add the raspberries, maple syrup, lemon juice, and zest and cook for 5-8 minutes, until all of the berries are thawed and the sauce is starting to thicken. Remove the pan from the heat and stir in the chia seeds. Stir well to combine and let chill in the refrigerator for at least 30 minutes, or until thickened.

  • Step 2

    Spread jam on toast and top with cashew butter, granola, and banana slices. Serve immediately.