chia

A quick and easy egg replacement, featuring freshly ground flax or chia seeds.

How To Make Flax Eggs (or Chia Eggs)

ground flax or chia seeds

water

Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.

Use as you would an egg in many of your favorite baking recipes.

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Here's how to make a chia egg as an egg substitute in vegan baking!

How to make chia egg

If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.

Power Butter

Tbsp. virgin coconut oil

raw pumpkin seeds (pepitas)

sesame seeds

Tbsp. chia seeds

almond butter

Tbsp. maple syrup

kosher salt

Aleppo-style pepper

Bon Appétit

Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds  and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

Say hello to the lightest, crispiest, clumpiest granola around. The secret is buttermilk, which soaks into the grains to tenderize them from the inside out, giving this granola a wonderfully delicate crunch. The oats bake low and slow, picking up notes of caramel and brown butter along the way, with a deep graham flavor from a bit of added wheat germ.

Crisp Homemade Granola Recipe

For the Granola:

wheat germ (about 1/3 cup plus 1 tablespoon; 40 grams)

flax seeds, optional (about 3 tablespoons; 30 grams)

chia seeds (about

buttermilk (about 1 cup; 225 grams)

unsalted butter, melted (about 8 tablespoons; 115 grams)

sugar

For the Mix-Ins:

pumpkin seeds (about 3/4 cup; 120 grams)

almonds (about 1/2 cup; 70 grams)

pecan pieces (about 1/2 cup; 65 grams)

neutral oil,

cherries

blueberries (about 1/3 cup, firmly packed; 55 grams)

For the Granola:  In a medium bowl, combine rolled oats, wheat germ, flax seeds (if using), and chia. Toss with a flexible spatula to combine, then stir in buttermilk and melted butter. Cover with plastic or a kitchen towel and set aside until oats are stiff and dry, about 20 minutes (the chia will look a little fuzzy, but that's normal). Stir in sugar and salt, cover, and let stand until the mixture looks loose and damp from the dissolved sugar, about 30 minutes.

For the Mix-Ins:  Meanwhile, adjust oven rack to middle position and preheat to 350°F. Combine pumpkin seeds, chopped almonds, and pecan pieces on a parchment-lined half-sheet pan and toast until fragrant and just beginning to brown, about 10 minutes. Transfer to a large bowl, toss with oil, then sprinkle with salt; reserve the parchment-lined half-sheet pan. Stir in dried apricots, dried cherries, and dried blueberries too.

To Bake the Granola:  Reduce oven temperature to 300°F. When the sugar has dissolved, scrape oats onto the parchment-lined half-sheet pan and spread into an even layer. Bake until uniformly golden brown and dry to the touch, about 100 minutes, pausing every 25 minutes or so to take the mixture from the oven to stir well with a pair of forks.

When the oats are golden brown and dry to the touch, transfer to the bowl of fruit and nuts. Toss with a flexible spatula until well combined, then return to the baking sheet and spread in an even layer to cool, about 45 minutes. As soon as the granola has cooled, transfer to an airtight container and store up to 6 weeks at room temperature.

This vegan, dairy free pudding is creamy and sweet. You can make it ahead and keep it in the fridge for breakfast all week.

Coconut Almond Chia Seed Pudding Recipe

vanilla almond milk

chia seeds

coconut

almonds

divided,

In a medium bowl, stir together almond milk and chia seeds. Add coconut flakes and slivered almonds and stir well until combined. Cover with plastic wrap and chill in refrigerator for at least 2 hours. Before serving, stir pudding again. Divide between bowls and top each with a 1 teaspoon of sugar if desired. 

This healthy muesli bar is easy to throw together in the Thermomix and is a great nut-free addition to school lunch boxes.

Nut and dairy free muesli slice recipe

quinoa

tbs linseeds

tbs chia seeds

apple

g dates

apricot

g cranberries

oats

70 g Rice Bubbles

g desiccated coconut

coconut sugar

tbs sunflower seeds

avocado oil

eggs

honey

Try to get this in the fridge the night before for the best texture. If you're short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

Chia Pudding with Dried Apricots and Pineapple

almond milk

agave nectar

pineapple

apricots

lime zest (for serving)

Whisk together almond milk, chia seeds, and agave in a medium bowl. Cover and chill overnight. Serve topped with pineapple, apricots, coconut, and lime zest.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.

Chocolate-Cashew Chia Pudding

Medjool dates (about 13), pitted

cashew milk

cashews

cocoa powder

vanilla extract

cinnamon

white chia seeds

whole-milk or coconut yogurt

maple syrup,

Flaky sea salt

cinnamon (for serving)

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.

Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).

To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.

Do Ahead: Maple yogurt can be made 5 days ahead. Chill.

This Yogurt-Chia Pudding is the ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Yogurt-Chia Pudding

yogurt

Cocoa nibs, sunflower seeds, and/or toasted coconut (for serving)

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Mix yogurt, chia seeds, and agave syrup in a large bowl; cover and chill at least 12 hours. Serve, drizzled with more agave, if desired, and topped with cocoa nibs, sunflower seeds, and/or toasted coconut.

DO AHEAD: Pudding can be made 2 days ahead. Keep chilled.

This easy low carb chocolate chia pudding recipe can be made with either regular or dark unsweetened cocoa. It's a simple dessert that's super healthy too!

Chocolate Chia Pudding

almond (or coconut milk)

packets stevia (or stevia drops to desired sweetness)

unsweetened cocoa (I prefer dark)

vanilla extract (optional)

Pour almond milk, sweetener, vanilla extract (optional) and cocoa in a small bowl.

Mix with a fork until well combined.

Stir in chia seeds, then stir every 5 minutes for the next 15 minutes.

Cover and refrigerate for at least an hour.

If desired, beat the pudding with an electric mixer.

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Keto Chocolate Chia Pudding

Blackberry cobbler is one of the best summertime desserts, especially in our home state of Louisiana. This summer I decided to give this classic dessert a twist and make it into chia pudding! Try this healthy blackberry cobbler chia pudding for a refreshing snack, quick breakfast, or delicious dessert. 

Easy and Healthy Blackberry Cobbler Chia Pudding

Cup Chia Seeds

Cup Oat Milk

Tablespoons Maple Syrup

Teaspoon Vanilla Extract

Teaspoon Sea Salt

Cup Raw Cashews (soaked

blackberry preserves

granola

Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined. 

Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).

Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain. 

Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.

Evenly split the chia pudding mixture into thirds.

Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars

Place the jars in the fridge to set for 2 to 3 hours before eating. 

This cake is a light fluffy version of the lemon and poppy seed cake my sister used to bake for me. Chia seeds are one of the richest natural plant source of omega-3 fatty acids and are a great source of vitamins and calcium. Add them to smoothies, cakes and biscuits for an extra boost of nutrients.

Lemon and chia loaf

butter

g Perfect Sweet® xylitol (see Notes)

sour cream

lemon zest

g arrowroot

gluten-free baking powder

g chia seeds

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Have you tried blended chia seed pudding before? Much smoother than traditional chia pudding, this is a great option for those who prefer a silkier texture. Make with your milk of choice and add toppings as desired for a simple, healthy, and fibre-rich breakfast or dessert!

Blended Raspberry Chia Pudding (Vegan)

milk

tsp vanilla extract

tbsp maple syrup

raspberries (thawed, if frozen)

Toppings as desired: muesli, granola, nuts, coconut flakes, dried fruit, etc.

In a large bowl or glass jar, mix all ingredients (EXCEPT raspberries + toppings). Be sure to mix well, so that chia seeds are distributed in milk (you might need to give the jar a few shakes). Place in the fridge for 2 hours or overnight.

Once mixture has reached a thickened, pudding-like consistency, place into a high-speed blender along with the raspberries. Blend well.

Pour blended chia pudding into glasses for serving. Add toppings as desired. Mixture can be kept in the fridge for a few days if needed. Enjoy cold!&nbsp;

These will keep your tummy fuller for longer.

Cacao and Hemp Protein Balls recipe

hemp flour

tbs hemp protein

nut butter

maple syrup

cacao powder

tbs coconut oil

tbs hemp seeds

tbs desiccated coconut

tbs cacao powder

This lemon cream pie chia pudding is quite easy to make and full of creamy lemon flavor! This is a simple and quick no-bake recipe that is naturally vegan, gluten-free, and paleo-friendly. It’s a gut-healthy dessert everyone can enjoy.
&nbsp;
This chia pudding tastes like eating pie filling for dessert, however, it’s quite healthy! I like to enjoy this chia pudding after dinner, but it can also be an easy, gut-healthy breakfast to bring on the go.
There are two layers to this chia pudding. The bottom layer is a vanilla chia pudding with a hint of lemon. The top layer is a cashew-cream mixture, similar to our dairy-free coconut cashew yogurt mixture, that’s loaded with delicious, creamy, lemon flavor.

Lemon Cream Pie Chia Pudding

Lemon

Teaspoon Turmeric (for color)

Place the chia pudding mixture in the fridge and let it set for about 3 hours (or overnight).

Ensure you soaked your cashews for 30 minutes in boiling water (or overnight in room temp water), then drain. 

Combine all of the lemon cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.

Evenly split the chia pudding mixture into three small jars (6-ounce jars are pictured here).

Pour the lemon cream pudding layer on top of the chia pudding layer. 

Place the jars in the fridge to set for 3 hours before eating. 

Top with fresh fruit, if you&#8217;d like, and enjoy! 

I. Made the Lemon Cream Pie Chia Pudding, a lot of work because you have to let one part set overnight then combine the other part and let that set. But when it’s all set and done what a delicious dessert. I will definitely make this again.

Love this dessert.  Thank you. I will be making this again  and again.😁

I made this last night and followed the recipe exactly except that the amount of turmeric seemed high so I cut it by a third. It was still way too much and I had to add more lemon juice and some tofu to tone down the turmeric color and flavor. Next time I will add just a pinch at a time until I get the desired color so that it doesn't taste like golden milk pudding. The flavor of the chia portion was outstanding!

This is the best chia pudding  I've ever  made

Made this lemon chia pudding today. So yummy. I made extra, can I freeze this? Thank you.

I am going to try making it tonight. I see ingredients for Scale 1 however in the description you are sharing it between 3 jars. Is 1 scale enough for 3 jars or I have to scale it to 3?

Chia pudding was delicious. Me nor my guests cared for the cashew pudding part.

I love this chia seed pudding recipe! It is addictive. It takes a little forethought and time chilling in the fridge but it’s not a lot of work. Love the vanilla cream version as well. I might try a chocolate in the future. Thanks for the great recipe!

Love this pudding.  After reading reviews I just used a pinch of turmeric.  Perfect!

Packed with protein, fibre and nourishing fats to keep you feeling fuller for longer, these bars make a great grab-and-go breakfast option.

Breakfast Protein Bars Recipe

gluten-tested oats

dairy-free milk (soy, almond etc)

sunflower seeds

pepitas

tbsp protein powder

tbsp chia seeds

tbsp linseeds

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5348771529001-6082775809001

Tender and full of flavour, these vegan quinoa and kidney bean meatballs make the perfect meat-free 'meatballs' for pasta sauce, as sandwich filling or as part of a bento lunchbox.

Top 39 chia recipes from across the web

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