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Chia Jam on Toast

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Serves 1

Two of our favorite (quickie) breakfast options combined into one?! YOU HEARD IT RIGHT. Chia seed pudding is one of our go-to morning fuel options. It’s super easy to make, and can be fancied-up in lots of ways (you gotta try our Coconut Mango Chia Seed Pudding, and Mango Kiwi versions). Our other brekkie favorite? Good ol’ fashioned toast- loaded up with jams, avocado, and all other spreads. This Chia Jam on Toast recipe is quick, and satisfies your sweet + salty cravings, at any hour of the day.

Recipe courtesy of by CHLOE. contributor and in-house nutritionist at PRESS, Lily Soutter.

PS! Don’t miss our Q+A with PRESS founder, Ed Foy. Check out the interview, here!

INGREDIENTS

4 Tbsp chia seeds

1 tsp beetroot powder

1 “Orchard 1” (Strawberry & Mint) PRESS Juice (not in London? make your own juice with strawberry, apple, lemon and mint!)

coconut yogurt (we love brands like Anita’s)

seedy wholegrain bread

CHIA JAM

Add chia seeds, beetroot powder, PRESS “Orchard 1” juice into a bowl and stir for 5 minutes.

For softer chia seeds, transfer into jar and let sit for 2 hours in the refrigerator.

METHOD

Toast seedy, wholegrain bread.

Dollop coconut yoghurt on top of toast.

Top with chia jam, to taste.

NOTES + SERVINGS

Chia Jam leftovers can be stored in an air-tight container, for up to 3 days in the refrigerator.