This Herbed Chicken Salad Toastini is perfect for a hot summer day. Made with tons of fresh herbs, garden veggies, less mayo, and easy chopped chicken, this recipe is quick to put together and perfect for a high protein meal prep staple.
Why You Will Love This Recipe
Easy: This recipe comes together in under 30min.
Herbal: Summertime is booming with fresh herbs. Use them in everything! From herbal lemony potato salad to herbed tomato salad to herby chicken tostini, herbs make everything better.
Nutritious: High protein, high nutrient
Perfect for Meal Prep: Make a big batch of this recipe and enjoy it for days.
Try this as an open faced sandwich: I love this as an open faced sandwich, a thick slice of sunflower seed rye bread, sliced tomatoes, and a couple scoops of this herbal chicken salad.
Ingredients
Chicken
Dressing
Veggies
Herbs
Walnuts – for some extra crunch!
Crusty Bread – Pick your favorite crust bread and cut thick slices for a delicious toastini to pair with this chicken salad.
Step By Step Instructions
Cook the Chicken
Pressure cook, poach, or roast chicken until fully cooked (165°F internal temp). Let cool slightly, then shred or chop into bite-sized pieces.
Tip: If using leftover or rotisserie chicken, this step is already done — a great shortcut for busy days.
Make the Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until smooth and creamy.
Assemble the Chicken Salad
In a large bowl, combine the chicken, eggs (if using), celery, red onion, green onion tops, and walnuts.
Pour the dressing over and toss until evenly coated.
Add Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, or sage — mix and match what you have).
Tip: Add delicate herbs like basil and mint last so they stay fresh and bright.
Toast the Bread
Lightly brush baguette slices or sandwich bread with olive oil and toast until golden and crisp.
Build the Toastini
Spoon the herb chicken salad generously over each toasted slice. Garnish with extra herbs or a sprinkle of lemon zest if desired.
How To Serve This Recipe
Chicken salad wrap or sandwich
Served wrapped in lettuce cups
Served alone along side potato salad
Chicken Salad tostini
What is your favorite way to enjoy this recipe?
Recipe Variations
Change up the herbs! Use fresh herbs for this recipe.
More veggies. Add veggies like radishes, mild peppers, or even cucumber.
Change up the nuts. Change it to seeds.
Change up the tostini.
Use leftover chicken breast, thigh, or both. Or use a chicken alternative!
Storage Suggestions
Chicken Salad (without bread): Store in an airtight container in the refrigerator for 3–4 days. Stir before serving, as the dressing may settle or thicken slightly.
Meal Prep Tip: Keep the chicken salad and toasted bread separate. Pack the salad in small containers and bring bread or crackers to assemble when ready to eat.
This Herb Chicken Salad Toastini is a fresh twist on a classic — shredded chicken, creamy yogurt-mayo dressing, and plenty of fresh herbs piled onto crisp toasted bread for the perfect snack, lunch, or party bite.
⅓cupfresh herbs such as chives, basil, thyme, tarragon, parsley, mint, oregano, sage
Instructions
Cook Chicken
Place chicken in the pressure cooker with 1 cup of water or broth and a pinch of salt.Seal and cook on High Pressure for 10 minutes (for breasts) or 12 minutes (for thighs).Allow a 5-minute natural release, then quick-release the rest of the steam.Remove chicken, let cool slightly, then chop or shred into bite-sized pieces.
Make Dressing
In a small bowl, whisk together Greek yogurt, mayo, olive oil, lemon juice and zest, Dijon mustard, garlic, salt, and black pepper until creamy and smooth.
Assemble
In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, green onion tops, and walnuts.Pour the dressing over and toss gently until everything is coated.
Fresh Herbs
Fold in about ⅓ cup of chopped fresh herbs (chives, basil, thyme, mint, oregano, tarragon, and sage — using each in the amounts suggested).Taste and adjust seasoning with more lemon, salt, or pepper if needed.
Chill and Serve
Cover and refrigerate for at least 30 minutes for the flavors to meld, or enjoy immediately if you like it warm.Garnish with extra herbs before serving.
Fresh Herb Potato Salad with Lemon Yogurt Dressing
It’s the end of August, and my herb garden is booming! I am trying to make more recipes with all the fresh herbs I have, and this recipe came to mind! I wanted something high fiber, with a boost of protein, tons of fresh flavors, and summery!
So I made my super herby lemon potato salad.
Why You Will Love This Recipe
Seasonal for Spring, Summer, and Fall: Basically, anytime you have a bunch of fresh herbs you want to use in cooking!
Quick and Easy: Minimal clean up and Easy to throw together in 30 minutes or less
OMG, the Flavors: The combination of this creamy lemony sauce, fresh herbs, and creamy potatoes is Magical!
Less Mayo: The yogurt adds tang and creaminess while cutting back on mayo
Boost of Protein: A potato salad with a boost of protein for more protein-packed meals
Boost of fiber: with 3g of fiber per serving to help you feel fuller longer!
Uses whole foods: I love that this recipe uses foods I’ve grown in my garden, plus a couple of additional kitchen staples.
Nutrient power! Lots of nutrients in here from vitamin B12, D, E, K, C, potassium, choline, and antioxidants, this recipe is balanced and nutrient-dense.
Tools Needed
Large pot: to boil the potatoes (and optionally the eggs at the same time).
Medium saucepan or microwave-safe bowl: if cooking eggs separately
Colander: to drain potatoes
Cutting board + sharp knife: for herbs, celery, onions, and eggs
Mixing bowls (2): one for the dressing, one large for tossing the salad
Measuring cups + spoons: for yogurt, mayo, oil, lemon juice, and herbs – optional if you feel comfortable eyeballing
Whisk: for whisking the dressing
Wooden spoon or spatula: for gently folding everything together
Microplane or fine grater: for lemon zest
Fresh Summer Herb Potato Salad with Lemon Yogurt Dressing Ingredients: Ingredients You’ll Need
Baby Dutch Potatoes These are small, creamy, and naturally buttery, which makes them perfect for potato salad. Leave the skins on for extra texture, color, and of course, one of my favorite nutrients, fiber!
Eggs Hard-cooked eggs add richness, protein, and a little extra creaminess when folded in. You can cook them on the stovetop or even in the microwave if you want to save time.
Veggies Celery gives that mush needed and satisfying crunch, while red onion and green onion tops add just the right amount of bite without overpowering the dressing.
I used red and white onions from my garden in this recipe but use what you have. Red onion is just what I recommend, shallots and sweet onions would be delicious too.
I also included some fresh pepperchini peppers from my garden just because! Give it extra vitamin C and peppery flavors.
The Dressing A mix of Greek yogurt and a little mayo keeps this salad creamy but lighter than the all-mayo versions. I use extra olive oil for an extra dose of flavor and healthy fats. Dijon mustard ties it all together.
Fresh Herbs (about ⅓ cup total) This is where the magic happens! I won’t give conversions for dried herbs here, the point is to use fresh herbs! Use from your garden or from the store.
If you only have chives and basil, go with that. If you want to add parsley, toss it in. Use what you have, but keep in mind not all herbs are created equal:
Chives (use 2–4 tbsp): fresh, oniony, light. A safe herb to go heavy on.
Basil (use 1–2 tbsp): sweet and peppery, balances the lemon beautifully.
Thyme (use ½–1 tbsp): earthy and woody, just enough for depth.
Tarragon (use ½–1 tsp): anise/licorice note, delicate but strong — keep it subtle.
Mint (use ½–3 tsp): cooling and refreshing, a fun accent.
Sage (¼–½ tsp, very finely minced): savory and piney, a little goes a long way.
Mix and match, but aim for about a third of a cup total. Remember, chives, basil, and parsley (I didn’t use but go for it) are your backbone herbs; thyme, oregano, mint, and tarragon are accents; and sage is best used sparingly.
Recipe Instructions and Tips
Cook the potatoes: Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry. While potatoes are cooking prep the remaining ingredients.
Cooking Potatoes Tip :
You don’t want to overcook these potatoes. Start the potatoes in cold salted water before boiling for even cooking. Test the form before removing it from the water. The fork should slide in easily.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing: Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble: In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Herbs Tip: Balance the strong herbs. Herbs like sage, tarragon are bold, so use them sparingly. You don’t want their flavor to overpower the other ingredients.
Add eggs: Carefully fold in chopped cooked eggs.
Taste & serve: Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Taste as you go: This recipe is to be made to your liking. I prefer a harder potato, so i stop the cooking process earlier. I also love lots of citrus, so I zest the entire lemon, and I love lots of herb flavors, but the licorice flavor in tarragon can be a bit much for people. Adjust as you seem fit!
And use what you have on hand! I decided to add some mild peppers from my garden last minute to make this an even more personal experience with my kitchen garden.
Storage Recommendations
This recipe keeps for 4-5 days in the fridge. Keep it in an air-tight container. For the best flavor, make it a day in advance and let the flavors meld. I couldnt wait, so i ate mine after a couple of hours of sitting in the fridge. Re-stir before serving. Get all of that dressing and herby goodness in every bite!
Serving Suggestions
As a side with Protein: I love this with a protein side like chicken salad (salad dinner!). Baked chicken, fish, or tofu.
Sharing: This is excellent at BBQ’s and picnics.
Think Breakfast: This makes for a tasty brunch side along side some quiche, smoked salmon, and fresh fruit.
Great for Meal Prep: I also love this for meal prep. Serving it as a lunch side with a sandwich, soup, or salad!
Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry.
Cook the eggs (two options):
Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing:
Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble:
In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Add eggs:
Carefully fold in chopped cooked eggs.
Taste & serve:
Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and will vary based on the exact ingredients and portion sizes you use. For the most accurate results, calculate using your own preferred nutrition calculator.
Easy Peach Bread Recipe Made with Fresh Peaches and Less Sugar
This is a quick bread recipe you will want to add to your rotation! This recipe is easier than making a homemade peach pie and an excellent way to use fresh summer peaches.
I went peach picking and made a bunch of peach recipes! Two bowls no special equipment needed. And is anything better than that sweet aroma of the best peach bread swirling around your house?
U-Pick Peaches
I went peach picking this month!
You’ve gotta be in touch with the farmers to catch it because peach season is short and sweet.
I picked a bucket of Reliance peaches and used them in some of my favorite peach recipes.
Snacked on them fresh (nothing beats that juicy first bite)
Made a small batch of freezer jam
Froze sliced peaches for smoothies, overnight oats, and oatmeal
Baked multiple loaves of this homemade peach bread
Whipped up goat cheese with peaches and tomatoes
Threw one into a batch of backyard salsa
There’s something so satisfying about picking your own food. It gets you outside, supports local farms, and gives you the freshest produce possible.
Ingredients In This Peach Bread Recipe
all-purpose flour (240g)
baking powder
coconut sugar (50g)
salt
ground cinnamon
egg
whole milk (120ml) – another plant based milk is a great alternative
vanilla extract – usually measured with love
butter, melted and slightly cooled (113g) – you can use vegetable oil or coconut oil if you prefer
juicy peach chunks, chopped or mashed (300–320g) – In a pinch you can use canned peaches but I love this recipe during peach season using the freshest peaches possible.
Optional Ingredients:
almond extract
other warming spiced like cardamom or nutmeg, I like cinnamon for this recipe
peel your ripe peaches if you like, I prefer to keep things easy and the peach skin adds extra fiber and nutrients.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined. Tip: If you prefer a sweeter bread, feel free to add an additional 1/4 cup of coconut sugar or brown sugar to the flour mixture.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter. Tip: Make sure the butter is slightly cooled before adding it to avoid curdling the egg.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Tip A: Start checking for doneness 5-10 minutes before you think the bread will finish. Insert a toothpick into the center — it should come out clean or with a few moist crumbs, but no wet batter. For the most reliable results, use an instant-read thermometer. The internal temperature should reach 200°F (93°C) when fully baked. Tip B: If the top starts to brown too quickly before the center is fully cooked, tent the loaf loosely with foil for the final 10 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing. Tip: Allowing it to cool fully helps the structure set and prevents it from becoming gummy inside. I know, it’s so hard to wait!
Storage Suggestions
Let the peach bread cool completely before storing. Wrapping or sealing it while still warm can cause condensation and make the loaf soggy.
• Room temperature: Store the loaf in an airtight container or wrapped tightly in foil for up to 2 days. Keep it in a cool, dry spot away from direct sunlight.
• Refrigerator: For slightly longer storage, refrigerate the bread in an airtight container for up to 5 days. The texture will firm up a bit in the fridge, but it will still be moist when warmed.
• Freezer: Wrap the fully cooled loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
• To thaw, leave the bread at room temperature for a few hours or overnight. For individual slices, you can reheat directly from frozen in the microwave (about 20–30 seconds) or toaster oven.
• For best quality, freeze in slices so you can pull out one serving at a time.
How to Serve
My favorite way to enjoy this recipe or any of my sweet breads is paired with a quiet moment on the porch with my cat and my journal.
• Breakfast: Enjoy a slice with your morning coffee or tea.
• Snack: Serve it chilled or at room temperature with an iced tea or Arnold Palmer on a hot summer day.
• Dessert: Warm up a slice and top it with a scoop of vanilla ice cream
Peach Muffin Option
Want to turn this recipe into peach muffins instead of a loaf? It works great.
• Prepare the batter as directed, then divide it evenly among 12 greased or lined muffin cups. • Bake at 350°F (175°C) for 22 to 26 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allowing the muffins to cool slightly helps them firm up, making it easier to remove the wrappers without tearing.
Optional: Sprinkle a little coconut sugar or cinnamon on top before baking for added flavor and texture, if desired.
Easy Peach Bread Made with Less Sugar
Sarah Harper MS, RD, LDN
This easy peach bread is light, moist, and naturally sweet, made with fresh peaches and less sugar for a wholesome twist on a classic treat.
Preheat oven to 350°F (175°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Easy Homemade Cherry Jam without Pectin (Small Batch)
This is a no Pectin, no canning recipe! I like to call recipes like this homemade freezer jam because I use my freezer to preserve the small jars! I don’t use pectin, water bath, or any canning equipment. Rather, I cook down the fruit, in this case cherries, pick my citrus, this this case lime, and add a touch of sugar. Sometimes I may include other ingredients such as homemade vanilla extract, fresh ground nutmeg, or even some chia seeds!
This recipe could also be seen as a preserves or rather cherry Preserves recipe. But I like the cozy thought of eating a delicious jam, on a toasted peeve of sourdough bread. So, I refer to this as a jam, but call it whatever you wish!
More Reasons Why I Love This Recipe
Got cherry trees? This is one of the easiest way to use up lots of cherries! During cherry season you can take simple ingredients like fresh ripe cherries, citrus and a bit of sugar and make the best jam, better than anything you can get in the store! I love to make batches of fruit freezer jams, such as cherry lime, peach, and strawberry rhubarb, freeze it and enjoy it year round.
So good with sour cherries! This is a great recipe for sour cherries. you can customize the recipe to make it your own by changing the amount of sugar per your taste preferences!
The best for brunches and gatherings. It’s also wonderful to bring to a family gathering! It’s so easy to pick if a fresh loaf of bread from your local bakery, slice it up, and serve it with homemade jam and butter! My sister recently made a batch to bring to the beach, I thought about it but I had precious space in my luggage due to flying across the country. We ate up her jam within days. Such an easy way to bring the coziness of home to your vacation home!
Tools you will need
Cherry pitter – I highly recommend using one of these because it makes removing pits from fresh cherries so much easier.
No cherry pitter? Try household alternatives:
Metal straw or chopstick: push it through the stem end into an empty bottle or your hand-held cherry – Source: The Pioneer Woman
Piping tip: place a small round piping tip (~ 3/16″–¼”) over your finger, then press the cherry’s stem end down to pop the pit out – Source: Food Network
Medium saucepan – For simmering the cherries, sugar, and lime juice
Wooden spoon or heatproof spatula – To stir the jam as it cooks
Potato masher or fork – To gently mash the cherries as they soften
16 oz freezer‑safe mason jar with straight sides (wide mouth) – Such as Ball’s freezer‑safe jam jar; the straight-sided design prevents cracking during freezing.
Funnel (optional) – Helps transfer the jam into the jar with less mess
Clean towel or paper towel – For wiping the jar rim before sealing
Cherry Lime Spoon Jam Ingredients
Cherries: I like using dark red sweet cherries for a rich, jammy flavor or tart cherries for a brighter, tangier result. Both work well, and frozen cherries are fine if thawed first.
White sugar or maple syrup: Sugar helps the jam set and stay safe in the fridge. Use white sugar for a classic result or maple syrup for a softer set and more natural flavor.
Lime juice: Adds acidity for balance and helps preserve the jam. Lemon juice works too if that’s what you have on hand.
Other Possible Ingredient Additions
Natural pectin: Helps the jam set firmer. Chia seeds: Adds fiber and thickens naturally. Vanilla extract: Adds a warm, sweet note.
Almond extract: Just a drop adds a cherry pie vibe. Cinnamon: For a hint of spice. Other fruits: Try mixing in berries or stone fruit.
How To Make This Recipe
1. Prep the Fruit Wash and pit your cherries if you haven’t already. You can roughly chop or halve them to help them break down faster during cooking.
2. Combine and Cook Add the pitted cherries, sugar, and lime juice to a medium saucepan. Stir everything together and set over medium-high heat.
3. Simmer and Mash As the mixture begins to heat, the cherries will release their juices. Simmer gently, stirring often to prevent sticking or burning. Use a potato masher or fork to mash the fruit to your desired texture.
4. Cook Until Thickened Continue simmering until the jam thickens slightly and looks glossy. This usually takes about 15–20 minutes. The hot jam will thicken more as it cools.
5. Jar It Up Remove the pan from heat and let the jam cool slightly. Carefully ladle or pour the jam into a clean, freezer-safe, wide-mouth 16 oz mason jar. Leave about ½ inch of headspace at the top to allow for expansion in the freezer.
6. Wipe and Seal Wipe the rim clean and secure the lid. Let the jar cool completely at room temperature before moving it to the fridge or freezer.
Recommended Storage
Here are some tips to help with storage.
Fridge: Store in the refrigerator for 2-3 weeks. Two weeks is on the safe side. Mine rarely make it to 15 days, I like to keep them in 8oz mason jars. Always use a clean spoon to avoid introducing bacteria, and discard if you notice mold, bubbling, or an off smell.
Freezer: For longer storage, transfer to a freezer-safe, straight-sided mason jar (like Ball’s 8 oz or 16 oz freezer jars). Leave ½ inch of headspace to allow for expansion during freezing. This helps prevent jars from cracking.
Dripping over some cheese atop a delicious cracker: sweet, salty, and perfect for snacking
Recipe Tips
Keep in mind, this recipe is SUPER customizable. There is no exact science to freezer jam, maybe why I love it so much. Most of the time, I go by vibes.
Use more or less sugar to your liking
Taste Your Fruit! The best way to make sure your jam will taste amazing is use amazing tasting fruit! always taste the fruit
Know that fresh fruits or frozen works for this recipe. You can even freeze your fruit then turn it into jam later if you like
Make a small batch for more varieties of freezer jam all year long – blueberry, blackberry, currant, cherry, rhubarb, strawberry. Better than anything you would find at your local grocery store.
Cooking time is not exact. I go by vibes but the time range I provided is about what you need. Feel free to adjust that to your liking much like the other ingredients.
Add pitted, chopped cherries, sugar, and lime juice to a saucepan over medium-high heat. Stir occasionally as it heats.
Simmer and Mash
Once the cherries release their juices, reduce to a simmer. Mash with a fork or potato masher and continue cooking 10–20 minutes, stirring often, until thick and glossy.
Cool and Store
Remove from heat and let cool slightly. Pour into a clean 16 oz freezer-safe jar, leaving ½ inch at the top. Wipe the rim, seal, and let cool completely before refrigerating or freezing.
I make chia pudding a lot, usually by eyeballing the ingredients. It often turns out more liquidy, which I don’t mind since I like drinking it down! It’s a great snack or easy breakfast prep. My go-to combo is 2% Fairlife or Darigold milk (14g protein per cup), chia seeds, and whatever fruit, jam, or nuts I have on hand, sometimes a little cocoa powder too.
This recipe came about when I needed a dairy-, egg-, and gluten-free dish for a summer-themed ladies lunch. It was peak cherry season here in the Gorge, and cherry stands were everywhere! I thought about a salad, but I really wanted to bring a sweet treat. The cherry-lime combo gives cherry limeade vibes. Plus, coconut pairs so well with limes and cherries!
I’m also thrilled to have finally nailed the golden ratio for a pudding-like texture maybe now I’ll eyeball it a little more accurately!
Important Recipe Tip!
When I first made this recipe, I didn’t use a blender, just a whisk to smooth out the coconut milk. None of the recipes I looked at online said to do any other steps.
The chia pudding turned out edible, but there were a tiny chunks of coconut fat throughout, which was kinda weird. If you prefer a creamier texture, like me, try my blender method to fully combine the liquid ingredients before stirring in the chia seeds.
Coconut Chia Pudding Recipe Ingredients
This recipe calls for simple ingredients and with a bit of time will form up in the fridge.
A can full-fat coconut milk: This ingredient aids in the creamy texture.
Coconut milk tip: You can substitute canned coconut milk with 1 part coconut cream and 1–2 parts water. Use less water for a richer, thicker pudding or more water for a lighter texture. Be sure to blend well for a smooth, even mixture before adding chia seeds.
Pure maple syrup or sweetener of choice such as a drizzle of honey, or agave nectar
Pure vanilla extract: I like to use my homemade vanilla extract but whatever you got is fine, or you can omit this ingredient.
A splash of water
Chia seeds: The main ingredient!
Pinch of salt (optional)
Coconut Chia Pudding Instructions
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.
Tip – The Blender Method: Blending the liquid ingredients, especially the coconut milk, helps create a smooth, consistent base. Canned coconut milk often separates, so blending ensures it’s fully emulsified before adding chia seeds.
Pour the blended mixture into a bowl or jar. Stir in the chia seeds until evenly combined.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Serve chilled with cherry lime sauce or your favorite toppings.
Topping Suggestions for Your Homemade Chia Puddings
Strawberry Sauce or homemade “spoon” jams. Spoon jams just mean they are small batch and might not be made with pectin and less sugar. I often freeze these spoon jams and change the name to freezer jam!
Here is my recipe for the Cherry Lime Jam shown in the pictures.
Your favorite storebought jam
Fresh fruit such as fresh berries, tropical fruits like fresh pineapple
Coconut flakes, especially good for us coconut lovers
Nuts and seeds
Chocolate chips for more decadence!
Peanut butter or nut butter. I love this swirled in with the chia for an even more nutty and creamy pudding.
Pair This Pudding for a Healthy Breakfast and Balanced Meal
Here are some of my favorite chia pudding pairings when I want a little more substance with my snack or meal.
Whole grain toast with nut butter or avocado – adds fiber and healthy fats to keep you satisfied longer.
Whole grain toast with a soft- or hard-cooked egg, cottage cheese, or ricotta – for a protein boost alongside complex carbs.
Layer the chia pudding with Greek yogurt – to increase the protein and make it extra creamy. You could use coconut yogurt for a vegan alternative.
Layered or mixed in with overnight oats – adds fiber, vitamins, and minerals.
Top with or serve alongside a handful of fruit – for natural sweetness, fiber, and extra vitamins and minerals.
Meal Prepping & Storage
This is an excellent recipe for make-ahead breakfasts! And I love this recipe because you can change up the recipe per your liking, plus, chia pudding is perfect for meal prep!
Once mixed, let it chill in the fridge for at least 4 hours or overnight to thicken. Portion it into individual jars or containers for easy grab-and-go breakfasts or snacks throughout the week.
Fridge: Store in an airtight container for up to 5 days.
Toppings: Add fresh fruit, spoon jam, granola, or nuts just before serving to keep textures fresh.
Batch Tip: You can double or triple the recipe if you’re prepping for multiple people or days.
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.Tip: Blending helps emulsify the coconut milk for a consistent base.
Pour the mixture into a bowl or jar. Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Assemble and Serve
Spoon the chilled chia pudding into bowls or jars. Top with jam, nuts, granola, or enjoy this on its own.
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
