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.
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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)
Chia seeds are my new favorite!
Angela, Your apple pie chia seed jam and breakfast parfait sounds absolutely divine! I adore chia seeds and I’m always looking for ways to use them in recipes. I will be making your recipe next week after a visit to the farmer’s market for some local, organic apples. YUM!
I made this and ate it for lunch for a few days- AWESOME. Thank you so much. I so enjoy your blog and all the nutritious and delicious inspiration.
I made this to prep for breakfast tomorrow for me and my pregnant wife (she is trying to eat healthy so I’ve been sharing your recipes) and I gave my first attempt at canning the excess jam since I made a double patch. It looks good so far! I’m thinking this will make a wonderful winter treat Christmas gift this year! For fellow readers that can: do you think I can can the oats layered with the jam???
Pregnant boss*** oops! Typo!
Would this recipe work without the apple juice?
I am not too sure – I think you could sub with applesauce though? or maybe even water + a bit of sweetener?
I’ve been enjoying overnight oats all summer so I was super excited to see this “fall” version. I made it earlier this week and to say I enjoyed it would be an understatement – so yummy! I felt like I was having apple pie for breakfast. On day two I just ate the leftovers out of the jar with a spoon – it was like deluxe apple sauce. Thank-you and LOVE your blog!
This recipe looks wonderful! Would this work to just “pulse” in a blender or does it have to be cooked in order for the flavors to blend?
Do you think that you could use apple cider instead of the juice?
Looks so yummy! I love all your recipes :) Just wondering, where do you buy your gluten free oats? I can only ever find wheat free and I’m always nervous that they’ll still be contaminated with gluten…
Hey Jessica, I buy Bob’s red mill – I believe they are certified Gluten-free. Also, I think there is a labeling law in Canada that prohibits companies from putting GF on oats – so they can only put wheat free even if it’s GF sometimes. I’m not sure if that rule still exists though, but it’s worth contacting the company to find out!
awesome – i never knew that! thanks :)
This does look delish! Do you eat it cold? Or warm it up?
Ok.. I want to make these in smaller, individual servings (like the mini jars) for a gathering.. will these keep overnight or should I make the apple part and the oats and then assemble right before leave for the event?
I’ve been drooling over this recipe since you posted it, and I’m literally make it as I type this comment! I’m nearing the end of a three-day juice cleanse, and am breaking my juicing fast with this amazing parfait at the crack of dawn tomorrow! Your recipes are always so inspirational and delicious. Thank you!
I just made this apple jam tonight, but I used my microwave (college life–no oven). It still turned out well, though!
I loved this!!!!! I made the overnight oats last night and the apple jam this morning. It was delicous. Thank you so much for creating this wonderful recipe. I recently became vegan and I really missed having greek yogurt parfaits for breakfast, but this is soooooo much better! I love all of you recipes and I can’t wait to make something from your website for dinner. :)
I just quadrupled the apple part of the recipe so as to use up some apples. It is a very yummy, chunky apple sauce. We are having to freeze some so I hope that works out!.
This looks awesome. Have you tried cooking the peel with it as well? (and removing it) Just wondering if it made a difference, cos that’s where the pectin is in apples. (disclaimer: i do’t know enough about making jams to know whether cooking for 15 mins is enough to get the pectin benefit!)
Yummy!!
Delicious! Thanks for sharing! I enjoyed his for breakfast and as a snack.
I love your recipes and your blog so much! Just finished prepping my ingredients for breakfast! All your recipes are amazing,tasty,and creative! Keep being amazing Angela!
Just tried this today and have now recommended it on my webpage as well as sharing on a Hannaford nutrition chat!