Chia Seeds, how do we love thee? Let us count the ways…the many ways and many yummy recipes below – enjoy!
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Everybody is talking about Chia Seeds! The richest plant based source of Omega 3 will enhance your endurance and keep you satisfied for longer. These glorious little kernels of good health are so easy to incorporate into your daily nutrition. Scatter them in your smoothie, sprinkle them on your salad, bake them in your bread, thicken your gravy with them as an alternative to corn flour … the possibilities are endless so we want to hear your most delishy-mo Chia Seed recipes.
Visit our sister-site, HealthPost.com.au, to order BioBalance Chia Seeds in Australia.
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Power Shot by Sarah F.
- 1tbs Chia Seeds
- 1tbsp Lime Juice
- warm Water
Put the Chia Seeds and Lime Juice into a shot glass. Add some warm water then leave to stand for a few minutes (refrigerate if possible). Top the glass up with water and then drink it like a shot.
Whilst this isn’t a recipe I made up, I came across it whilst researching endurance race nutrition. For a very low weight – you get 9% of your daily protien, 13g of ALA fats, and 42% of your dietary fibre needs as well as tonnes of essential minerals. It really seems to work, and its not hard to take, either before going out on a run, or ride, or during an expedition.
Frosted Orchard Fruits, Bran & Chia Muffins by Veda W.
- 1/4 cup Chia Seeds
- 1/4 cup diced dried apricot
- 1/4 cup diced dried apple (or 1 fresh raw apple diced finely)
- 1tsp cinnamon (optional)
- 1&1/2 cups Baking Bran
- 1Cup flour (white or wholemeal)
- 1tsp baking powder
- 1tsp baking soda
- 1/4 – 1-2 cup of raw sugar (or white)
- 2 eggs
- 4 Tbsp butter
- 1 heaped tbsp golden syrup (or 1&1/2 tsp mollasses)
- 1 &1/4 cups milk.
Mix together the dry ingrediants, (excluding baking soda)
Add the chia seeds and sugar, mix well.
In a bowl, melt the butter and golden syrup together, remove from stove or microwave and add the milk and eggs, beat well, the add the baking soda ensuring it dissolves.
Add to the dry mixture along with the fruit,
Mix gently (do not overmix)
Spoon into Muffin tins. Bake for 15 mins at 180deg.
When cool, top with the apricot Cream cheese frosting, sprinkle with chia seeds
These can be frozen.
- 150g of cream cheese
- 1/2 of a 150g tub of apricot yoghurt
- 3 Tbsp butter
- 1 & 1/2 cups icing sugar (add more if needed)
- 1TBSP Chia seeds to sprinkle.
Mix cream cheese and yoghurt together with the butter until smooth,
add sifted icing sugar and mix well.
Vanilla Pudding by Rachel R.
Mix with almond milk and vanilla, 1 cup of almond milk and 2 tablespoons of chia seeds. stir every 10 mins until the seeds have soaked up all the milk and made and thick paste put in the fridge of eat now, yum.
Super-satisfying Chia tea! by Katie S.
- 1-2 tsp Chia seeds
- 1 tsp coconut oil
- pinch of Himalayan salt
- boiling water
Throw ingredients into a mug and pour in boiling water. It sounds WEIRD, I know – but it’s healthy and delicious!
This has become my late-afternoon staple – the perfect remedy for a salty, oily craving!
Apricot truffles (dairy and gluten free) by Danielle B.
- 200-250 grams of Apricots
- ½ cup Honey
Cut or food process barely cover with water, add sweetner and bring to boil, take off heat and add
- ½-3/4 cup Quinoa flakes
Leave to cool (should be very thick)
- 1/4 C chia seeds,
- ½ cup Almonds (cut)
- ½ cup sunflower seeds,
- ½ sultanas,
- ½ coconut,
- ½ sesame seeds,
- ½ cup orange juice
Roll into balls, roll in coconut, keeps in fridge for 2 weeks, freezes very well.
Chia Banana Smoothie by Melissa B.
- 1/4 cup pineapple Juice
- 1 spoon vanilla flavour
- 1/2-1 banana
- 1 spoon chia seeds
- pinch of cinnamon
- 1 small cup of ice
Mix together and enjoy 🙂
Chia Pikelets by Lisa G.
Adapted usual pikelet recipe to get better nutrition into a fussy eater:
- about a cup of self raising flour.
- 1/2 cup rolled oats.
- pinch of salt.
- 2 eggs.
- 2 tablespoons chia seeds.
- 1/4 cup sugar.
Mix all dry ingredients (except sugar) in a bowl.
Beat eggs & sugar together til thick & fluffy.
Add the eggs/sugar mix with milk into the dry ingredients. Use enough milk to get the thickness of batter you prefer.
Cook spoonfuls in pan greased with olive oil. Flip when bubbles form and cook other side.
We eat them plain, but you can top with whatever you like, eg honey, maple syrup, butter, or any healthy spread/topping you like.
Adams bog standard yoghurt by Adam B.
- 1/2 cup plain yoghurt
- 1/2 cup cottage cheese
- 1tsp cinnamon
- 2tsp CHIA seeds
- 1tsp each of pumpkin and sunflower seeds
- 1/4 mixed nuts
- Fruit of choice, frozen berries works well!!
Mix together and enjoy.
Egg, bacon, cheese chiche with Chia Seed by Jean C.
Good handful of bacon pieces ( bought from the deli).
I cook the bacon in olive oil until tender.
Meanwhile beat four eggs with a little butter.
Don’t need salt.
Add a good desert spoon of chia seed to the beaten eggs.
This could make 2 small pie dishes.
Pour beaten eggs and seed into each pie dish.
Sprinkle the bacon pieces into the top of egg mixture and then grated cheese on the top of all ingredients.
Brown in a moderate oven until the egg mixture is nearly cooked and out of the oven and stand as the cheese gets firm.
I dont use a pastry base as the egg forms the base.
It is a wonderful low carbonate meal. I love it as I am dieting.
Chia Seed Power Brekkie by Sarah A.
- 1/2 cup chia seeds
- 1 1/2 cups of non-dairy milk (I use part rice and part coconut milk)
- 1 tsp of vanilla extract
- 1/2 tsp of cinnamon
- Handful of nuts of seeds (I use pumkinn seeds and sliced almonds)
- Argave to taste
Put chia seeds in a bowl and mix with milk. Make sure you get all the seeds from the side of the bowl and mix well or seeds will go lumpy. Leave for about half an hour and then add the remaining ingredients and mix. Sometimes I add some grated apple with the juice of a lemon. It all depends of what flavours you like. You can use cocoa powder instead of cinnamon if you want to. Serve with plain organic yoghurt and fresh fruit….yummy! Keeps in the fridge for a few days but it will be gone by then coz it’s so good. I sometimes mix a few tablespoons into a smoothie as well.
Chocolate Coconut Chia Pudding (Dairy Free) by Natasha P.
- 1 cup Almond or other non-dairy milk
- 1/2 cup dates or 2 tbsp Maple Syrup
- 3 tbsp chia seeds (black or white)
- 1 1/2 tbsp cocoa powder
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 2 – 3 tbsp shredded coconut
- 2 tbsp mini non-dairy chocolate chips
Blend milk, dates, chia seeds, cocoa powder, salt and vanilla together. Start on a low speed gradually building up to high speed for about a minute or so until seeds are pulverised. Taste and if you like it sweeter add some more dates or maple syrup and reblend. If you would like it thinner add a little extra milk. Pour into a glass jar or dish and refrigerate until thickened, about 30mins or so. It can be eaten straight away if you are too impatient but will thicken as it chills. To serve spoon out required amount and top with more coconut or fresh fruit. This will keep in the fridge for about 3 days, i just spoon out what i need from the jar. Perfect healthy snack throughout the day and perfect for after school!
Gymies Breakfast by Anne E.
- Barley/wheat grass powder
- Protein Powder
- shredded coconut
- chia seed
- crushed pineapple, dried cranberries, or grated apple
I soak quinoa for 5 minutes then rinse.
I cook my quinoa in a rice cooker 1 cup to 2 cups of water, then when ready put into fridge for servings over the week.
I heat a 1/4c portion in micro mixed with either almond milk, coconut water, or just a little plain water, (You can add whatever milk you like)
When just heated I add my tsp barley/wheat grass, half scoop protein powder, tbsp shedded coconut, 1/2 tsp cinnamon, tbsp chia seed, fruit and I sometimes add greek yoghurt,
YUM OH SO YUM 🙂
Chia Jam by Rachel S.
- 1 cup of frozen berries ( I use blueberries)
- 2Tbs of Chia Seeds
- 2Tbs water
Stevia or sugar is optional, but I personally don’t think it’s needed.
Microwave for 1-3 minutes until berries “burst”, mix altogether. You can add more water if it looks like its needed.
Leave refrigerated and it will set similar to a jam depending on how much water was used.
I mix it in with Greek yoghurt for breakfast…super yummy & healthy.
Breakfast Special by Margot R.
- 1/2 pottle of Fresh and Fruity low fat [thick] Greek Yoghurt either natural or honey flavoured
- 1 dstsp-1 tabChia Seeds
- 1 1/2 tab Oat Bran
- A selection of any fruits consisting of seasonal fresh and/or tinned in juice. Current favourite is tinned blueberries with the juice & sliced bananas.
Stir all together and leave for at least 1/2 hour then thoroghly enjoy. after having some major surgery a month ago, returning home to my and being able to eat my “Breakfast Special” has been simply magic.
Stephen’s Raw Chia Seed Breakfast by Stephen M.
- 3 tablespoons of chia seeds
- 300ml – almond milk
- 1- teaspoon kelp powder
- 1- cup date paste or to taste
- 1 ½ – orange and/or tangelo
- 2- handful seedless grapes
- 1½ – tablespoon cocoa or carob powder
- 1- tablespoon of some seeds or nuts
- 1- tablespoons of dried fruit
This is my breakfast every day and my favourite food, the essence of omega 3, omega 6, proteins, vitamins and minerals, carbohydrates, fibres and enough energy to get you through the first half of the day. The perfect balanced dish with Fat (Chia seeds), Acids (Orange), Salt (Kelp powder) and Sweet (Dates)
Most of you know about chia seeds, and many have tried to add it to their diet but only a few regularly consume it. We have to sustain the seed and make it alive, so this recipe is one of the ways.
Into a glass jar (750 ml or 1 L), pour almond milk. With a tablespoon start stirring and adding chia seeds. Keep stirring after adding all chia seeds; do not allow chia seeds to lump together. When you get an even mix, mix in 1 teaspoon kelp powder and than a cup of date’s paste stir in.
Cover glass jar with cling wrap and place in a fridge over night. The next morning, pour into a bowl and add oranges and grapes so your breakfast is ready. It is important for chia seed to stay over night or longer to allow the process of germination to take place but if you feel hungry, you can eat at any time. You can keep in the fridge up to 6 days.
This recipe for chia seed breakfast is only a guide for you to start out with.
- 1cup raw almonds
- 5 cups of spring water
Will make 1.2 l of almond milk or for 4 breakfasts.
Wash almonds until the water appears clear; soak for 18 – 24 hours. Rinse as many times, until water appears clear during soaking time. If you have a juice extractor, just put cone for mincing and mince strained almonds. Add spring water, put juicing cone in juice extractor and you will get almond milk and almond pulp. If you do not have a juice extractor, than put the strained almonds in a blender and add spring water. Blend almonds than pour from blender into nut milk bag (Chinese soup bag, fine cheese bag) over a large bowl. Squeeze the almond pulp to extract raw almond milk. Almond pulp can be used to make raw bread or some raw cakes. Raw almond milk can be stored in a fridge for a few days.
Soak 5 cups of dried pitted dates for 24 hours in clear mineral water (just to cover with water). Best result is mince in a juice extractor. If you do not have a juice extractor, place dates with the soaked water into a blender. Blend to get paste.
Chia Cocount Cream “tapioca” by Kathy C.
- 1/8 cup chia seeds
- 1 tin coconut cream
Pour coconut cream into a jar, add chia seeds. Shake well. Place in fridge over night (or until you eat it). The seeds will release gelatinous substance and mixture will thicken. Shake jar occasionally. Will continue to thicken for 48 hours.
This is lovely eaten by itself, with fruit (particularly feijoa, poached tamarrilos).
Morning Delight by Sally B.
- 1 mashed banana
- 1/3 cup rolled oats
- 2 Tablespoons Chia seeds
- 1/4 tsp natural vanilla pod seeds, scraped out
- 3/4 cup chocolate almond milk (or chocolate milk, or rice milk)
- Can add cooked apple, or dried fruit pieces as desired
- Sweeten if desired with honey (or maple syrup, or Stevia)
Put into fridge overnight to set and ready for a yummy breakfast the next morning.
Honey and Chia Spread by Irene T.
Mix 1 cup of honey with 2 tbsp of Chia seeds and 1 tbsp of cinnamon powder in a jar. Stir well. And use as a spread on toast or crackers.
Green Chia Breakfast Smoothie by Emma S.
This recipe is a staple for breakfast. Don’t be afraid of its green colour- it tastes delicious and the extra greens will give a boost to your morning!
For 1-2 servings:
- 1 banana, chopped and frozen overnight
- handful frozen mixed berries
- 1 tbsp chia seeds
- 1-2 tbsp rolled oats
- 2 generous handfuls of NZ spinach or kale
- 2/3 cup milk (can be dairy, soymilk or other nutmilk)
- 2/3 c filtered water
- 1 tsp spirulina
- 1 tsp vanilla essence
- ~1/4 tsp guar gum (used as a thickener)
- 1-2 drops liquid stevia (to sweeten)
1. THE NIGHT BEFORE: Chop up your banana and place in a sealed container in the freezer. Using frozen banana gives your smoothie a really nice and refreshing consistency.
Recommended: If desired, you can also soak your oats and chia seeds overnight in the 2/3c water. This causes them to swell up and become far more easily digestible, as well as giving a thicker smoothie.
2. THE NEXT DAY: Add the frozen fruit, chia, oats and liquids to a food processor or blender and process until well combined.
3. Then add in the spinach (washed), spirulina and guar gum (if using) and process at high speed for about 30s, or until all of the pieces of spinach have been incorporated into the smoothie. Add vanilla and stevia to taste (if using).
4. Serve up in a big glass, and if you like add optional toppings (a sprinkle of coconut flakes, walnuts or raw buckwheat are my favourites). Enjoy!
- You can use any kind of frozen fruit or green leafy vegetable to substitute in this recipe. Make it with what you have on hand.
- If you leave the smoothie to stand for a couple of minutes after blending it up, it will become a bit thicker because of the swelling action of the chia seeds.
- Leftovers can be stored in the fridge, but its probably better to freeze it if you are not drinking the same day.
Fruit Nibbles by Fione M.
- 1 cup dried pineapple chunks
- 1 cup raisins/sultanas
- 3/4 c cashew nut pieces
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 Tbspn ground chia seeds
- Pinch salt
- Desiccated coconut (or threads that have been slightly toasted in the oven) for coating.Add a few chia seeds.
Put first 7 ingredients in food processor and process for a minute or until the ingredients stick together. (May need a little water, but be careful not to use too much).
Roll teaspoonfulls into a ball and coat with the coconut/chia seed mixture. Chill in the refrigerator until ready to serve.
Chia Savoury Muffins by Carmen W.
- 2 1/2 cups self raising flour
- 1/2 cup rolled oats
- 1/3 cup chia seeds
- 1 red capsicum, finely chopped or 1/4 cup sun-dried tomatoes, finely chopped
- 6 spring onions, finely chopped or 1/2 a small red onion, finely chopped
- 1/2 cup grated cheddar or feta (goats feta is lovely in these muffins)
- 1/2 cup shredded basil or flat-leaf parsley
- 1 1/4 cups milk (non-dairy milk works well too)
- 1 egg, lightly beaten
- 1/4 cup grapeseed, rapeseed, rice bran or light olive oil
- Extra 1 tablespoon chia seeds
Grease or line 12-hole muffin pan.
Combine flour, oats and chia in a large bowl. Add capsicum (or sun-dried tomatoes), onions, cheese and herbs. Make a well in the centre.
Combine milk, egg and oil then stir into flour mixture in 2 batches.
Divide mixture evenly between muffin pan holes. Sprinkle with extra chia seeds.
Cook at 180C for 25-30 minutes or until golden brown and cooked when tested with a skewer. Stand in pan 5 minutes, then remove.
Serve warm. Yum!!
Lin’s Colourful Concoction by Lin L.
Serves 1 (multiply as necessary)
- 1 kiwifruit
- 1 banana
- 2 dried apricots
- cranberries (opt)
- 1T chia seeds
- 1t linseeds
- 3T oatbran
- 1T wheatgerm
- 1-1 ½ T coconut
- 1 punnet yoghurt
- Hot milk + extra to top up
Soak oatbran and linseeds in milk till soft and absorbed (about 5-10 minutes)
Add chia seeds.
Chop all fruit into bite-sized pieces. (The equivalent of 4 servings of fruit for pregnant women).
Top with yoghurt punnet (150 mls). Can be ‘lite’ or Symbiotic
Sprinkle on wheatgerm and coconut.
Stir up to mix.
Add more milk to desired consistency (2 servings dairy for pregnant women)
Nana’s Green Drink by Louise S.
- 5 teaspoons sunflower seeds
- 15 almonds
- 5 pitted dates
- 5 teaspoons chia seeds
Soak in water overnight. Next morning drain off water and place above in liquidiser/blender and add about a cup of unsweetened pineapple juice. Blend together, then add four handfuls of natures green leaves (preferably organic) – any combination of parsley, beet tops, celery leaves, lettuce, watercress, kale, mint, alfalfa, bok choy, dandelion, spinich etc. I tend to use a combination of three/four different green leaves. Whilst adding the greens, also add more unsweetened pineapple juice till you have the consistency you like.
This recipe would do approx four glassfulls for a family. If you wish to have a single glass each day, just proportion it out!
This will keep your body alkaline, boosting the immune system.
Chia Delight by Linda D.
- Banana (1)
- Pear (1)
- 3 Tblsp chia seeds
- 1/2 – 1 cup Almond Milk
Cut up the banana and pear, add chia seeds, pour milk over and let sit for a few minutes. The chia seeds puff up and become a bit gelatinous so you have a pudding-like consistency. Absolutely lovely.
You can also add walnuts for more protein and fat.
Green Chia Pudding by Louise T.
- 1-2 teaspoons of chia seeds, soaked in coconut water to form a gel. (10-15 minutes)
- 1 grated apple
- 1 teaspoon of spirulina powder
- Fresh coconut water from a young Thai coconut
- cinnamon & stevia to taste
Mix up chia seeds with 1/2 – 1 cup of coconut water, and set aside. Once it has formed a gel, slowly add the spirulina powder with a spoon and mix until it is blended in. Add some cinnamon & stevia to taste. Grate one apple and add to the mix. Grab a spoon and enjoy!
Pick Me Up Smoothie Pudding by Debbie L.
- 1 tbls Chia seeds
- 1 frozen banana
- 1tspn spirulina
- 1tsp maca powder
- 1 egg
Put all ingredients into a blender and blend for one minute.
Chia Seed Bars by Helen P.
Chia Seed Bars (an adaption of the recipe from “The Raw Food Diet” by Christine Bailey).
- 1 1/4 cup soaked almonds
- 2 heaped tblsp chia seeds soaked
- 2 cups dried mango
- juice of 1 orange
- 1-2 tbsp maple syrup or honey
- 4 tbsp melted coconut oil
- 1/3 cup ground flaxseeds (linseeds)
- 1 1/3 cups desiccated coconut
In a large bowl mix ground linseeds and 1 cup of the desiccated coconut. In a food processor blend almonds and gelatenous chia seeds. Add the orange juice, honey or maple syrup and melted coconut oil and continue blending. Add mixture to the bowl of linseed and coconut and mix well by hand (unless you have a really big food processor). Put the 2 cups of mango in the food processor and process until well chopped into small pieces then add and mix together in the large bowl.
Put mixture into a baking tin/tray and press down evenly. Sprinkle the remaining desiccated coconut and put in the fridge for 2 hours to harden, then slice into squares.
Makes a good breakfast by adding yogurt and whatever else you like!