Type what you have

Ingredients

• ✓ chia seed
• banana
• peanut butter

Instructions

1. 1 Mash bananas and peanut butter together in a bowl until desired consistency is reached; stir in chia seeds. Cover bowl with plastic wrap and refrigerate.

By Cee Bat

Ingredients

• ✓ chia seed
• rolled oat
• almond butter
• semisweet chocolate chip
• honey
• flax seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ chia seed
• rolled oat
• almond butter
• quinoa
• flax seed
• vanilla protein powder
• cocoa nib
• honey

Instructions

1. 1 Mix oats, almond butter, quinoa, chia seeds, flax seeds, protein powder, cocoa nibs, and honey together in a bowl by hand.
2. 2 Roll into bite-sized balls and place on parchment paper.
3. 3 Refrigerate for at least 20 minutes before serving.

By Shannan Labrador

Ingredients

• ✓ chia seed
• rolled oat
• almond flour
• dark chocolate chip
• flax seed
• cranberry
• pecan
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
2. 2 Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

By Linda Nofsinger

Ingredients

• ✓ chia seed
• brown rice
• quinoa
• tamari
• water
• sesame seed
• flax seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

Ingredients

• ✓ chia seed
• rolled oat
• flax seed meal
• almond
• coconut
• honey
• brown sugar
• coconut oil
• vanilla extract
• coconut extract
• cinnamon
• salt
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

Ingredients

• ✓ chia seed
• rolled oat
• peanut butter
• honey
• dark chocolate chip
• flax seed
• protein powder
• coconut
• coconut extract
• coffee bean
• cocoa powder

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ chia seed
• buckwheat
• hemp seed heart
• almond
• coconut flakes
• cacao nib
• almond butter
• sugar
• honey
• salt
• dark chocolate chip
• almond butter

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper.
2. 2 Combine buckwheat, hemp seed hearts, almonds, coconut flakes, chia seeds, and cacao nibs in a large bowl.
3. 3 Mix 1 1/2 cup almond butter, sugar, honey, and salt together in a large saucepan over low heat. Cook, stirring frequently, until sugar dissolves, about 5 minutes. Pour in buckwheat mixture; stir until completely coated. Press mixture into the prepared pan.
4. 4 Place chocolate chips and 1 tablespoon almond butter in a small saucepan over low heat; stir until melted, about 5 minutes. Spread melted chocolate over the mixture in the pan with a spatula.
5. 5 Refrigerate until firm, about 1 hour. Cut into bars.

By my2peaches

Ingredients

• ✓ chia seed
• oat bran
• vanilla extract
• vegetable oil
• coconut milk
• honey
• peanut butter
• almond butter
• coconut
• sesame seed
• protein powder
• cranberry
• milk powder
• puffed rice
• pumpkin seed
• almond
• flax seed
• rolled oat

Instructions

1. 1 Cover a large cookie sheet with parchment paper.
2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
5. 5 Place in the freezer until solid, about 1 hour.
6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Ingredients

• ✓ chia seed
• water

Instructions

1. 1 Combine water and chia seeds in a small, sealable jar. Shake 5 seconds; rest 1 minute. Shake 15 seconds more; refrigerate until gelatinous, about 10 minutes.

By OBCook

Ingredients

• ✓ chia seed
• ✓ chia seed
• strawberry
• agave nectar
• lime juice

Instructions

1. 1 Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
2. 2 Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

By Buckwheat Queen

Ingredients

• ✓ chia seed
• milk
• vanilla extract
• sugar

Instructions

1. 1 Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.

By Fiona Taylor

Ingredients

• ✓ chia seed
• water
• lemon juice
• white sugar

Instructions

1. 1 Stir water, lemon juice, and sugar together in a glass until sugar is completely dissolved; add chia seeds. Let stand until a gel forms around the chia seeds, about 10 minutes; stir.

By Booksie B

Ingredients

• ✓ chia seed
• almond milk
• strawberry
• honey
• vanilla extract

Instructions

1. 1 Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
2. 2 Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

By lucky

Ingredients

• ✓ chia seed
• rhubarb
• water
• maple syrup
• vanilla extract

Instructions

1. 1 Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
2. 2 Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.

By France Cevallos

Ingredients

• ✓ chia seed
• almondmilk
• rolled oat
• banana

Instructions

1. 1 Combine almond milk, oats, mashed banana, and chia seeds in a 1-pint jar. Top with a lid: shake until well combined.
2. 2 Refrigerate until chia seeds have swelled and oats mixture is thick and gel-like, 8 hours to overnight.

By Almond Breeze

Ingredients

• ✓ chia seed
• protein chocolate pea almond cashewmilk
• rolled oat
• powdered peanut butter

Instructions

1. 1 Combine chocolate protein milk, oats, peanut butter powder, and chia seeds in a 1/2 pint jar with lid. Cover jar with lid.
2. 2 Refrigerate oatmeal for 8 hours or overnight.

By Chef Mo

Ingredients

• ✓ chia seed
• greek yogurt
• rolled oat
• strawberry jam

Instructions

1. 1 Stir together yogurt, oats, jam, and chia seeds in a jar or container. Cover and refrigerate, 8 hours to overnight.

By sweettooth

Ingredients

• ✓ chia seed
• vanilla greek-style yogurt
• peanut butter
• honey
• cinnamon

Instructions

1. 1 Mix yogurt, peanut butter, honey, and cinnamon in a bowl until well blended; fold in chia seeds.

By sonispencer

Ingredients

• ✓ chia seed
• flax milk
• banana
• honey
• vanilla extract
• salt

Instructions

1. 1 Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

By Sloan4

Ingredients

• ✓ chia seed
• apple
• spinach
• almond milk
• cinnamon
• blueberry

Instructions

1. 1 Place apple, spinach, and chia seeds into a blender. Add almond milk and cinnamon and blend until smooth. Pour into a glass and top with blueberries.

By Ava

Ingredients

• ✓ chia seed
• almond milk
• earl grey tea
• vanilla extract
• brown sugar
• maple syrup

Instructions

1. 1 Bring almond milk to a boil in a saucepan; add tea bag. Remove saucepan from heat and allow tea to steep, about 5 minutes. Remove and discard tea bag.
2. 2 Mix chia seeds, vanilla extract, and brown sugar together in a bowl; stir into the almond milk mixture. Pour almond milk mixture into small bowls and top each with maple syrup. Cover and refrigerate until set, 8 hours to overnight.

By Leda F

Ingredients

• ✓ chia seed
• pineapple
• baby spinach
• coconut yogurt
• oat milk

Instructions

1. 1 Thaw frozen pineapple chunks for 5 minutes.
2. 2 Combine pineapple chunks, spinach, yogurt, milk, and chia seeds in an electric blender and process until smooth, about 2 minutes.

By Sharon Dyson-Demers

Ingredients

• ✓ chia seed
• banana
• flax seed
• vanilla protein powder
• powdered peanut butter
• mini chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mash banana in a bowl with an electric mixer until creamy. Blend in flax seeds and chia seeds. Mix in protein powder and powdered peanut butter. Fold in chocolate chips using a spatula.
3. 3 Drop 6 cookies onto the baking sheet using an ice cream scoop. Flatten each cookie with the palm of your hand.
4. 4 Bake in the preheated oven until cookies are firm in the center and edges are browned, 8 to 9 minutes. Transfer to a wire rack; cool for 10 minutes.

By Megan Olson

Ingredients

• ✓ chia seed
• berry
• banana
• strawberry
• coconut
• orange juice

Instructions

1. 1 Place frozen berries, banana, strawberries, coconut, and chia seeds in a blender; pulse briefly to combine. Pour in orange juice; blend until smooth.

By TheBestOfTheBest

Ingredients

• ✓ chia seed
• almond milk
• raspberry
• rolled oat
• powdered peanut butter
• sugar

Instructions

1. 1 Mix almond milk, raspberries, rolled oats, powdered peanut butter, chia seeds, and sugar together in a container. Cover and refrigerate until oats are soft, 8 hours to overnight.

By BathtubNinja

Ingredients

• ✓ chia seed
• rolled oat
• almond milk
• greek yogurt
• strawberry
• honey

Instructions

1. 1 Stir together oats, almond milk, and Greek yogurt in a bowl. Mix in strawberries, honey, and chia seeds until well combined. Spoon mixture into 3 glass jars with lids.
2. 2 Refrigerate the jars overnight to allow the oats to soften. Serve cold in the morning.

By World of Chia DM

Ingredients

• ✓ chia seed
• almond milk
• avocado
• blueberry
• banana
• ice

Instructions

1. 1 Combine almond milk, avocado, blueberries, banana, ice, and chia seeds in a blender; blend until smooth.

By ViCtOrIa

Ingredients

• ✓ chia seed
• water
• sucanat
• agave nectar
• cornmeal
• spelt flour
• baking powder
• salt
• corn kernel

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan.
2. 2 Soak chia seeds in warm water in a bowl for 5 minutes; drain.
3. 3 Blend chia seeds in a blender until smooth; add sucanat and agave nectar. Blend the mixture again until smooth.
4. 4 Sift cornmeal, spelt flour, baking powder, and salt into a large mixing bowl. Add frozen corn kernels and chia seed mixture to the cornmeal mixture; stir and pour into prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ChrissyintheKitchen

Ingredients

• ✓ chia seed
• banana
• almond butter
• rolled oat
• almond milk
• maple syrup
• vanilla extract

Instructions

1. 1 Place 3 to 4 slices of banana in the bottom of a jar. Layer 1 1/2 teaspoon of almond butter, 1/2 teaspoon chia seeds, and 1/2 cup oats on top. Repeat layering remaining almond butter, chia seeds, and oats, leaving a 1-inch gap at the top.
2. 2 Mix almond milk, maple syrup, and vanilla extract in a bowl. Pour over oats, leaving a 1/2-inch gap at the top to allow oats to expands as they soak. Push a knife or fork vertically through the jar to make sure milk mixture soaks all the way through.
3. 3 Cover jar tightly and refrigerate until oats are moist, 4 hours to overnight.

By HurdBird