Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

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In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

Recipe: Easy Peaches & Cream Baked Oatmeal Casserole


This recipe is a great alternative to a bowl of mushy old oatmeal. The oats on the top retain their chewy, nutty consistency, and the fruit makes the flavors bright and fresh.  

The casserole can be prepared the day before (my kids love to do this), so all you have to do is stick it in the oven in the morning.  It also reheats beautifully as leftovers.  I enjoyed the last square this morning, heated up for a minute in the microwave, drizzled with a little milk and sprinkled with just a touch of brown sugar.

Peaches & Cream Baked Oatmeal
  • 1 cup old-fashioned rolled oats
  • 1/3 cup chopped pecans
  • 1/2 tsp. baking powder
  • 3/4 tsp. ground cinnamon
  • Pinch of salt
  • 1/4 cup honey
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 2 Tablespoons unsalted butter, melted and cooled slightly
  • 1 teaspoon real vanilla extract
  • 3-4 ripe bananas, peeled and sliced
  • 2 cups diced peaches or nectarines 
Preheat the oven to 375F.
Lightly grease a 9x13 glass casserole dish. 

Step 1:  In a medium bowl, mix the oats, half of the pecans, baking powder, cinnamon, and salt. Stir to combine.

Step 2:  In a liquid measuring cup, combine the honey, milk, egg, butter, and vanilla.

Step 3:  Spread the sliced bananas in a single layer over the bottom of the casserole dish. Top with half of the peaches. 

Step 4:  Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and peaches over the top. 

At this point, you can cover the pan and refrigerate until ready to bake, or bake right away.

Step 5:  Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

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Credit where credit is due: I adapted this recipe from the Baked Blueberry Oatmeal recipe found at http://pattylkinsella.com/blueberry-baked-oatmeal/

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