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Chia Milk
Breakfast American

Chia Milk

4.5

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine 3 cups water, chia seeds, and walnuts in a bowl; stir to prevent clumps from forming. Let soak for 8 hours to overnight.
  2. 2 Pour chia seed mixture into a blender; add 1 cup water, tahini, honey, and vanilla extract. Cover and blend until smooth; add reminding water.

By LivingWithTheEssentials

Strawberry-Orange Chia Jam
Breakfast American

Strawberry-Orange Chia Jam

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place strawberries in a medium saucepan over medium heat. Add orange juice, sugar, and orange zest. Stir to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
  2. 2 Add chia seeds and stir to combine. Simmer until jam starts to thicken, about 5 minutes more. Use a potato masher to break up large pieces for a smoother texture. Cool completely; jam will continue to thicken as it cools. Pour into the jar and refrigerate.

By France Cevallos

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Banana Blueberry Almond Flour Muffins (Gluten-Free)
Breakfast American

Banana Blueberry Almond Flour Muffins (Gluten-Free)

4.4

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. 2 Combine almond meal, flax seed, chia seeds, and baking soda in a medium bowl. Whisk eggs, honey, and vinegar together in a separate bowl; stir in almond meal mixture until batter is just combined. Mash banana into batter; fold in blueberries. Scoop batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in the tin for 30 minutes.

By jessafries

Vegan Overnight Oats with Chia Seeds and Fruit
Breakfast American

Vegan Overnight Oats with Chia Seeds and Fruit

4.5

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight.
  2. 2 Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine.

By Jet

Backpacking Oatmeal
Breakfast American

Backpacking Oatmeal

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
  2. 2 When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.

By opequan

Made from Scratch Blueberry Flapjacks
Breakfast American

Made from Scratch Blueberry Flapjacks

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk flour, baking powder, and salt together in a bowl. Make a well in the center; add milk and egg to the well. Whisk batter until combined; gently fold in blueberries and chia seeds.
  2. 2 Heat a nonstick skillet over medium-high heat; lightly coat with cooking spray. Drop ¼ cupfuls batter per pancake into the skillet; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip; cook 1 minute more. Repeat with remaining batter.

By Simple Savoury

Overnight Oats Blueberry Smoothie Bowl
Breakfast American

Overnight Oats Blueberry Smoothie Bowl

4.7

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats and 2/3 cup almond milk in a bowl; cover and refrigerate until milk is absorbed by oats, 8 hours to overnight.
  2. 2 Combine oats-almond milk mixture, remaining almond milk, banana, blueberries, vanilla, and maple syrup in a blender; blend until smooth.
  3. 3 Pour smoothie into 2 bowls, then top with coconut, blueberries, and chia seeds.

By Barbara Sauermann

Coconut Granola
Breakfast American

Coconut Granola

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
  2. 2 Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
  3. 3 Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
  4. 4 Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

By Maren Ellingboe King

Bread Pudding Muffins
Breakfast American

Bread Pudding Muffins

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. 2 Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter. Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
  3. 3 Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

By Jonathan Butt

Easy High-Fiber Pancakes
Breakfast American

Easy High-Fiber Pancakes

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk together milk, eggs, oil, and vanilla together in a medium bowl.
  2. 2 Whisk together baking mix, bran meal, sugar, ground flax seeds, chia seeds, and baking powder together in a large bowl. Make a well in the center; add 1 tablespoon egg mixture into the well and whisk until well combined. Continue adding and whisking in egg mixture, 1 tablespoon at a time, until batter has thickened and takes 1 to 2 seconds to fall off the whisk.
  3. 3 Heat a griddle over medium-high heat; grease with butter.
  4. 4 Working in batches, drop 1/3 cup batter onto the griddle about 4 inches apart; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip gently and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, greasing the griddle with more butter if needed.

By Teacher Creature

Multigrain Chia Waffles
Breakfast American

Multigrain Chia Waffles

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat a waffle iron according to the manufacturer's instructions; spray the inside with cooking spray.
  2. 2 Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken mixture, about 2 minutes.
  3. 3 Whisk flour, oats, flax seed meal, baking powder, sugar, and salt into almond milk mixture until batter is smooth.
  4. 4 Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.

By TNCook