Homemade Raspberry Chia Seed Jam + PB&J Granola
Two recipes in one post today, I couldn't resist! Making homemade jam and granola may seem intimidating at first, but with my guidance, I am confident you will be able to master these recipes. Jam brings up so many fond memories of growing up. Remember my first post, when I admitted I lived off PB&J sandwiches as a child? I may not eat the same sandwiches I ate growing up anymore, but this jam taste just as good and provides so much more nutrition compared to most popular store bought brands. And because I knew I would be making jam for you today, I felt compelled to also show you one of my favorite things to do with the jam, make homemade granola!
Why is it important to make things like jam and granola at home, when there are so many options to purchase at the store? Because my jam and granola, like all my recipes, provide health benefits and nourish you, making you feel beautiful, strong and energized. Those are qualities I look to when deciding what to eat, and I want to provide you with the same qualities in the recipes I create on this site. What we eat, directly effects how we feel, and both of these recipes taste amazing and make you feel great, too!
Although I could go on for days about the nutrients found in these recipes, my two favorite qualities of both are the minimal amount of sugar and high fiber content. The jam is made with a mere 2 tablespoons of maple syrup, and since it makes a cup, which is approximately 16 servings (1 tablespoon is a serving size), you are getting 0.375 of a teaspoon of added sugar. That's it! As a natural source of sugar, maple syrup maintains trace vitamins and minerals, compared to refined sugar options. It is still sugar though, so I use it in my baked goods and cooking in small portions. It is personally my favorite sweetener, but feel free to use whatever natural sugar you have on hand- honey, agave, raw sugar, etc.
The granola is made with NO ADDED SUGAR, except for the minimal amount in the jam. That is near impossible to find in a grocery store.
And because both recipes are made with whole foods, the fiber content is high. Low in sugar, high in fiber. Win, win! I prefer making the jam with raspberries because I love their sweet, slightly tart taste, but also because they have so much fiber! One serving provides 9 grams of fiber, one of the richest sources of fiber found in fruit. The jam is congealed using chia seeds instead of pectin. Chia seeds have SO many amazing qualities to them, including high in fiber and omega 3 fatty acids, calcium, etc. (I could go on & on, but I’ll stop here…for today at least ;).
Just like the chia seed jam, the PB&J granola is made with just a handful of ingredients: rolled oats, banana, jam, peanut butter, and nuts of choice (I made this with peanuts and pecans because that’s what I had on hand- you can use any nuts you’d like!) Every single ingredient in the granola provides its own unique health benefit, but all are sources of fiber. Fiber does so many wonderful things including promoting satiety (makes you feel fuller, longer which is one of the reasons fiber is linked to weight management), helps control blood sugar levels, lowers blood pressure, reduces cholesterol and improves digestion.
The raspberry chia seed jam is vegan, paleo, gluten free, refined sugar free, dairy free and FODMAP friendly. The PB&J granola is vegan, gluten free, no sugar added (except for minimal amount in the jam), dairy free and FODMAP friendly. BOOM.
As you can tell from my meal plan, I have been eating both of these recipes as part of my breakfast. I have been enjoying my oatmeal topped with peanut butter and raspberry chia seed jam, or eating smoothie bowls topped with the PB&J granola. Yummmmm
- 3 cups of raspberries, fresh or frozen (I used frozen)
- 2 T chia seeds
- 2 T maple syrup
- Heat a large pot over medium heat. Add the raspberries and cook for about 5 minutes, until fruit starts to cook down. Using the back of a spoon or a masher, mash the fruit.
- Turn the heat down to low, and add the chia seeds and maple syrup. Cook for approximately 15 minutes, or until jam consistency is reached. Stir often.
- 1 overripe banana, mashed
- ¼ cup jam (I used the raspberry chia seed jam)
- ¼ cup natural peanut butter
- 1 t vanilla extract
- 3 cups rolled oats (gluten free, if needed)
- ½ cup peanuts, chopped
- 1/3 cup walnuts, chopped
- ¼ teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat oven to 325 degrees F and prep a baking sheet with parchment paper.
- In a small bowl, mash the banana and then add the jam, peanut butter, and vanilla extract. Mix until thoroughly combined.
- In a large bowl, add the oats, peanuts, walnuts, cinnamon and salt. Combine until thoroughly mixed.
- Add the wet ingredients into the large bowl and stir together until combined (I spent a couple minutes stirring to ensure even coating).
- Pour the granola mixture on the cookie sheet and place in the oven to bake for approximately 32-37 minutes. Turn half way through to ensure even cooking. The granola should be lightly brown when complete. Let it sit for at least 30 minutes to create the ‘clusters’ and to allow the mixture to harden.
I hope you enjoy these recipes, and if you make them- show me how you enjoyed them! Use the hashtags #nourishyoself and #diehardfoodiefinds, and tag me in the picture @the_diehard_foodie.