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It’s a brand-new year, and one of our resolutions is to eat more! More breakfast, that is. A cup of coffee and a newspaper just won’t cut it in 2017, so we’re looking for a little extra sweet incentive to convince us to get in our morning meals. Enter this Raspberry-Vanilla Chia Jam from Melissa King’s recently released cookbook, Easy. Whole. Vegan. Super simple to make and loaded with omega-3 fatty acids from the chia seeds, this two-step recipe is perfect for slathering on whole-grain toast as you dash out the door, topping weekend brunch waffles, and even sneaking into chocolate brownies. And if you’re looking for more jam-spiration, catch our recipes for Strawberry-Jalapeño Chia Jam and Blueberry-Sangria Chia Jam in the January+February issue of VegNews Magazine, on newsstands now!

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