This is the sort of recipe that takes away all the end of summer blues, at least temporarily.
I recently discovered that I can make chia seed jam without the need for any sweetener at all. A natural, no added sugar jam recipe? Yes, it’s totally possible!
My little secret? Apples. They are perfectly sweet enough. Unlike berries which can be tart, apples really don’t need anything extra.
If you’ve had my other chia seed jam recipes (see my Magical Blueberry Vanilla Chia Seed Jam and Strawberry Chia Seed Jam), you may know by now that this isn’t your grandma’s jam. Not even by a long shot. It’s always worth repeating this because I always get a comment about it not being an authentic or traditional jam recipe. You would be correct. Sometimes we just have to break the rules!
[Note: I used white chia seeds in this jam recipe because I had a bag to use up, but rest assured you can use white or black chia seeds.]
Apple peel is the new party streamer.
Much like my other chia seed jam recipes, you cook down the fruit along with chia seeds and any desired spices. Instead of using maple syrup to sweeten, I took a note from my Homemade Pumpkin Butter recipe and used 100% apple juice. It worked like a charm. I made a fairly small batch just to see how it would turn out, but next time I would probably double the recipe because it disappeared quickly! And by disappeared quickly I mean that I ate the whole batch in less than 12 hours. Can you blame me?
After about 15-20 minutes of cooking down the apples, they will be nice and soft and the mixture will have thickened up thanks to the chia seeds. I took a potato masher and mashed about 50% of the apple mixture to get a nice, thick consistency. You can mash all of it if you want, but I liked leaving lots of apple chunks for texture.
Next came the building blocks of breakfast – or more specifically, Vegan Overnight Oats.
Then, this parfait happened. It was quite possibly the greatest breakfast moment in a very long time.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Sugar-Free Apple Pie Chia Seed Jam + Parfait
Yield
2 parfaits
Soak time
1-2 hours or overnight
Prep time
Cook time
Total time
This nontraditional jam is thickened with omega-3 fatty acid rich chia seeds and is free from added sugar. Enjoy it on toast, layered in parfaits, or on top of oatmeal.
Ingredients
For the jam (makes 1-1.5 cups)
- 3 large apples, peeled and diced
- 3/4 cup 100% pure apple juice
- 2 tablespoons chia seeds
- 3/4-1 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract (optional)
- pinch of fine grain sea salt (optional)
For the parfait:
- 1/2 cup gluten-free rolled oats
- 1 + 1/4 cups homemade or store-bought almond milk
- 2 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- sweetener, to taste (optional)
- Apple Pie Jam (from above)
- Chopped toasted walnuts (optional)
Directions
- For the jam: Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.
- For the vegan overnight oats: Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.
- To make each parfait: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
- Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.
Tip:
Note: For a homemade milk option, see my Homemade Vanilla Almond Milk Recipe.
Nutrition Information
(click to expand)
What a great recipe for using up all those apples my friends with apple trees will be forcing on me soon! I too have a big jar of chia seeds to use up. Must make this happen!
I love your VOO! Do you think the flavor of this dish would be compromised if I added buckwheat groats to the VOO? I love a recipe for VOO you made with them a while back…wanting to use it in this recipe too!
I really want to try this recipe, it looks so delicious and something different for breakfast. I have been checking in on your blog for the past week and really like your recipes. Best of health to you:)
This is a perfect, healthy fall sweet! Love it!
Delicious Angela! We must think alike, I just made a Peach Chia Jam and a Raspberry Orange Chia Jam a couple weeks ago. Don’t you love how easy these are to make. Apple seems perfect for the fall season around the corner :)
This looks deelish!! I think the sugar-free title might be a little misleading, though? The lack of added sugar doesnt remove the sugar from the apples or apple juice. Not meant to be a nasty-gram, just a thought!
Wow, you are on a roll! I think chia seed jam is a great idea and I’m sure apples are delicious in it. I would have to top a piece of bread with peanut butter and then some of this. Yep, I’d be eating it in less than 12 hours too! ;)
I just made a bit of berry chia jam this morning using thawed from frozen berries, a bit of pure maple syrup and chia seeds. I love how well they naturally thicken it up! It was a dream over pancakes. Totally trying this next!
Yummy! I can’t wait to try this.
I am soo excited you are posting so many recipes again! LOVE your recipes and my teenage boys love your recipes too. I have been following your blog for years now and read it over my lunch break. My kids (and husband) often cheer when I mention a specific dinner or dessert we will be having of yours. Ha! Cracks me up every time. If they saw how pretty you were, I have a feeling they would be even more eager to taste your delicious recipes. ;-)
Thank you for keeping my family healthy. I always come to your site knowing I will produce a tried and true recipe I could serve to non-vegans (and still receive accolades/requests for the recipe). I have gladly sent dozens of friends and family to your site and hope they will consider a more healthy diet. I also love your emphasis on vegetables this month. Trying to do the same myself. So thrilled.
Also, when will your cookbook come out? Any idea? So eager to have these prized recipes in a good binding, rather than printed and in my 3-ring binder. ;-)
I love that you are posting nearly everyday! I was just thinking about how to make an apple jam inspired by your berry recipes! What type of apples did you use?
I used 2 Gala and one Pink Lady, I believe :) enjoy
Oh yum! My mom and I have been getting into chia seeds recently, so this is a lovely little recipe to mix things up a bit. And we love apples!
Ya know how sometimes you might comment on a recipe saying it looks good and you’d love to try it. Well…I not only want to try this, I’m literally making this for breakfast tomorrow. I can’t WAIT. I love apples. Love them. I love there’s no added sugar and you’re using chia seeds to thicken the jam. Awesome. I’m so excited!
Never thought of making apple jam, but this seems simple enough for even me to pull off! It would be amazing over GF waffles!
I think that apple jam would be a killer pancake topping!
This looks unbelievable and I love that you didn’t add any sweetener to the jam. I know I would slather that jam on any and everything.
Holy yum!!!! I cannot get over how delicious that looks! Cannot wait to make!!! Thanks Angela!!!
hey Ange.
would it be better? to cook the apples down and then add chia to thicken….to keep in tact the chia from heat? just a thought..would it work the same…. wanna try this, looks yum!
Divine! I’m so not ready for fall, but your recipe is making me drool :D
I am loving that you are doing Vegan MoFo because it means you’re posting more often! I hope posting this much isn’t stressing you out too much though :-) Like you said, do what you can do. Keep the recipes coming and more importantly can’t wait for the cookbook release!!!