Strawberry Black Tea Chia Jam and Oatmeal Breakfast Cookies

These breakfast cookies are like a hearty, handheld, delicious oatmeal to go!

No added sugar, sweetened with bananas and topped with delicious Strawberry Chia Jam and a drizzle of almond butter!  The next time I bake these, i’ll likely add some coconut and chopped almonds to the oats to give them some more texture and you could add a few scoops of whey protein to round out your snack but they are pretty good as is.

The recipe for the cookies can be found HERE from Oh She Glows

Jam has been completely off of my radar for the last 6 months!  Jam is loaded with sugar and the few times I’ve stolen a lick from the spoon when making a PBJ sandwich for the kids, I’ve found it far too sweet for my liking now anyways.

But once in a while, a piece of whole wheat toast slathered with some crunchy peanut butter and a spoonful of Jam just needs to happen!

This Chia Jam is free of added sugar, you could add some honey, maple syrup, or low-calorie sweetener of your liking if you find the fruit isn’t sweet enough, but I was happy with the way it turned out as is.  The kids prefer a little bit sweeter so I’ll add a bit of honey to theirs.  You can replace the strawberries with the berry or other fruit of your choice!  Don’t like the idea of tea?  Leave it out!  Want to get fancy? Toss in some fresh herbs while the fruit simmers and remove before adding the chia seeds.  I love adding rosemary or fresh thyme!

  Limitless possibilities!

You could stir your Jam into plain greek yogurt or eat it straight from the jar use it anywhere you would regular Jam or Jelly!

  I won’t judge!

Strawberry Black Tea Chia Jam makes about 500 ml

• 1 lb berries (I used frozen strawberries)
• 1/4 cup concentrated black tea (I steeped 2 tea bags for 3-5 minutes)
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 2-4 tbsp. chia seeds
• honey *optional, add sweetener to your liking

In a medium size saucepan, bring the fruit, tea, sweetener (if using) and lemon to a simmer and simmer over medium heat until the fruit is soft.  If not using the tea, you may want to add a bit of water to help get the fruit simmering.

Remove from heat and mash the berries.  Stir in Vanilla and chia seeds.  I used all 4 tbsp. of chia, if you don’t care for your Jam to be as thick, you can start with 2 tbsp as you can always add more.

(The chia seeds will become gelatinous and thicken everything up as it cools.)

Pour into a Jar and let set up

Your Chia Jam will keep for 2 weeks in the fridge.

Enjoy!

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