To make the raspberry chia jam, heat the maple syrup in
a saucepan over a medium heat until it begins to gently
bubble. Add the frozen raspberries and lemon juice, stirring
well, and simmer until the berries begin to break down and
liquefy. Taste at this point and add a little more maple syrup
if you prefer it sweeter, though I like it quite tart. Add the
chia seeds and stir well for 60 seconds. Turn off the heat
and continue to stir until the chia seeds begin to absorb the
liquid from the raspberries and swell up. Pour the jam into a
container or jar and set in the fridge for 1 hour.
To make the parfait, mix together the oats, chia seeds,
cinnamon, vanilla extract and plant milk in a bowl.
Now for the fun part! Layer up the parfait in a glass jar,
starting with a layer of the oats, followed by a layer of
raspberry chia jam, until you have filled the jar almost to the
top. Screw the lid on top and leave in the fridge overnight to
let the flavours blend together.
In the morning, add your fresh fruit to the top of the jar, grab
a spoon and enjoy! It’s as simple as that.