Skip to content

Type what you have

Cook with

chia seed ×
Meyer Lemon Avocado Toast
Lunch American

Meyer Lemon Avocado Toast

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
  2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Chia Seed Muffins
Lunch American

Chia Seed Muffins

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
  2. 2 Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

By TBrownCVT

Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Healthy After-School Granola Bars
Lunch

Healthy After-School Granola Bars

4.8

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
  2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
  3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
  4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
  5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

Chia Gel
Snack American

Chia Gel

4.9

Prep
5 min
Cook
Total
15 min

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

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

Chia Seed Jam
Pantry American

Chia Seed Jam

4.8

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Soak chia seeds in water in a small bowl until has a jelly-like texture, about 5 minutes.
  2. 2 Combine raspberries, blackberries, blueberries, honey, and strawberries in a medium saucepan over medium heat; cook, stirring occasionally, until berries are soft, about 15 minutes.
  3. 3 Lightly crush berries in the saucepan with a fork or potato masher; stir in chia seed mixture until well combined. Cool for at least 10 minutes.

By TheGlutenFreeGeek

Baby-Led Weaning Oatmeal Bites
Snack American

Baby-Led Weaning Oatmeal Bites

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Pour milk and oats into a saucepan over medium heat and mix to combine. Stir in chia seeds, flax seeds, and hemp seeds. Bring oatmeal to a low boil; reduce heat and cook until mixture thickens, about 5 minutes.
  2. 2 Pour oatmeal into a rectangular glass dish with an airtight lid. Stir in blueberries; press the mixture down slightly. Refrigerate until completely cooled and set before cutting into bite-sized pieces, about 1 hour.

By Lauren Magenta

Chocolate Chia Seed Pudding
Dessert American

Chocolate Chia Seed Pudding

4.5

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine cocoa powder, brown sugar, and instant coffee powder in a bowl; stir until no lumps remain.
  2. 2 Fold chia seeds into mixture; stir in milk to incorporate. Let mixture sit a few minutes before stirring again. Repeat resting and stirring for about 20 minutes.
  3. 3 Cover the bowl with plastic wrap; refrigerate 2 hours to overnight.
  4. 4 Drizzle honey over pudding; serve.

By Robynowitz

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

Chocolate Protein Balls
Snack American

Chocolate Protein Balls

4.8

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder in a bowl until evenly mixed. Cover the bowl with plastic wrap; refrigerate at least 30 minutes.
  2. 2 Scoop chilled mixture into balls. Keep cold until serving.
  3. 3 Enjoy!

By Sarah Gadacz

Energy Balls
Snack American

Energy Balls

4.9

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.
  3. 3 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

By Kayla Janis

Mary's Gone Crackers Copycat
Appetizer American

Mary's Gone Crackers Copycat

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

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