chia seed

A salty sweet granola to put on top of your favorite yogurt or oats!

Pumpkin Coconut Granola

oats

pumpkin seeds (or other nuts)

coconut

chia seeds

pumpkin puree

coconut oil

maple syrup

Diamond kosher salt

pumpkin pie spice

Preheat oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with a silicone baking mat or parchment paper.

In a large bowl, whisk together the oats, pumpkin seed, coconut flakes, and chia seeds. In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, salt, and pumpkin spice.

Pour the liquid into the large bowl with the oats and mix and toss together with a spatula.

Spread into an even layer on the prepared baking sheet and bake for 15 minutes. Then remove from oven and stir around then bake for another 15 minutes.

Remove from oven and it will start to harden and crisp up as it cools.

Store in a plastic bag or glass container for up to seven days.

Low Carb Keto Bread - Best European Style "Rye"Bread hands down! Smells and tastes like the real thing  and only 3 main ingredients + salt and baking powder. How amazing is that!

Low Carb Keto Bread - Best European Style "Rye"

Grams

300 Grams - Natural Almond Flour

Grams - Ground Chia Seed

Grams - Baking Powder

Salt

Learn how to make an easy chia seed jam at home with just 4 simple ingredients and about 20 minutes of your time. It a healthier alternative to store bought jam, a great way to pack more berries into your diet and can be used just as you would regular jam!

Easy Chia Seed Jam (Refined Sugar-Free)

berries

water

coconut sugar * (see notes)

lemon

If you are using fresh berries, roughly chop them before using. Add the berries to a small pot over medium heat along with 3 tablespoons of water.  Cook until the berries begin to break down and become syrupy in texture, about 12-14 minutes. Use the back of a spatula or a potato masher to mash the fruit, leaving it as smooth or as lumpy as you like.

Once the berries have broken down, stir in the coconut sugar and cook the mixture for 2 minutes more.

Remove the pot from heat and stir in the chia sees and lemon juice. Mix thoroughly to combine.

Allow the mixture to sit for at least 5 minutes to thicken. The longer it sits, the thicker it will get! Transfer the chia seed jam to an airtight jar or container and store it in the refrigerator for up to 2 weeks.

A healthy sweet treat, this Banana Peanut Butter Chia Seed Pudding comes together in minutes with wholesome ingredients.

Banana Peanut Butter Chia Seed Pudding

bananas

low fat milk (I used 2%)

natural creamy peanut butter

chia seeds (I used Bob's Red Mill)

In a blender, puree the banana, milk and peanut butter.  Transfer the mixture to a medium bowl and stir in the chia seeds.  Cover with plastic wrap and chill in the refrigerator for 4 hours or overnight.

Stir the mixture before serving.  Can be stored in an airtight container refrigerated for up to 1 week.

“My gorgeous vegan banana bread that’s filled with the goodness of oats and omega-3-rich chia seeds," says Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95). It is available from thehealthychef.com.

Banana chia bread with espresso caramel recipe

tbs chia seeds

(125 milliliters) extra virgin olive oil

(60 milliliters) pure maple syrup

tsp vanilla extract

ripe sugar bananas, mashed

rice flour

oat flour

gluten-free baking powder

medjool dates, pitted

(250 milliliters) filter coffee

(125 milliliters) coconut milk

Chocolate chia pudding with cherry topping is a creamy, chocolatey make-ahead breakfast. Everything comes together with just a few pantry staples for a spoonable treat that’s rich + fresh!

Chocolate Chia Seed Pudding (w/ Cherry Topping!)

coconut milk (from a can)

milk of choice

cacao powder (or cocoa powder)

maple syrup,

sea salt

sweet cherries, pitted (fresh or frozen)

arrowroot (or cornstarch)

almond extract (optional)

Make the chia seed pudding: In a large bowl or jar, whisk or shake together the coconut milk, milk, chia seeds, cacao powder, maple syrup, and sea salt.

For a smoother consistency, place the mixture in a blender and blend on high until smooth.

Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally. If the pudding seems thin after 2 hours, add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency. If the mixture is too thick, add a splash more milk.

Meanwhile, make the cherries jubilee: Combine the cherries, maple syrup and water in a medium saucepan. Cover, heat to high, then simmer on medium-low for 8 minutes, stirring occasionally

Turn off the heat. In a small bowl, add the arrowroot and 2 tablespoons of the cherry juice from the pan. Stir until well combined, then add the mixture back to the pan, stirring until well incorporated. Add the almond extract, stir, and allow to cool completely.

Spoon the pudding into individual servings, top with the cherry mixture, sprinkle with cacao nibs if using, and serve or refrigerate until ready to eat.

The Cherry sauce takes this pudding from good to fantastic. 

Cultivated and consumed since ancient times, chia seeds are lauded these days for their high concentrations of beneficial nutrients like omega-3 fatty acids and fiber. The seeds become pleasantly gelatinous and pudding-like when soaked in liquid. A bowl of plumped chia seeds is a blank canvas; the tiny pearls are mildly earthy, which makes sweet and bright additions welcome. Prepare the pudding as written, for four portions, or scale up or down to suit your needs.

Chia Pudding

preferred milk (such as cow’s, oat or soy)

maple syrup or honey

salt

Cherries, granola and peanut butter

Sliced bananas, tahini and chocolate chips

Passion fruit, Greek yogurt and macadamia nuts

NYT Cooking

https://static01.nyt.com/images/2025/10/14/multimedia/AL-Basic-Chia-Seed-Pudding-qvmh/AL-Basic-Chia-Seed-Pudding-qvmh-videoSixteenByNineJumbo1600.jpg

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

https://static01.nyt.com/images/2025/10/14/multimedia/AL-Basic-Chia-Seed-Pudding-qvmh/AL-Basic-Chia-Seed-Pudding-qvmh-googleFourByThree.jpg

https://static01.nyt.com/images/2025/10/14/multimedia/AL-Basic-Chia-Seed-Pudding-qvmh/AL-Basic-Chia-Seed-Pudding-qvmh-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/10/14/multimedia/AL-Basic-Chia-Seed-Pudding-qvmh/AL-Basic-Chia-Seed-Pudding-qvmh-facebookJumbo.jpg

In a large bowl, whisk together the chia seeds, milk, maple syrup and pinch of salt. Cover and soak in the refrigerator for 8 hours or overnight, until thickened and pudding-like.

To serve, stir and add your favorite toppings like fresh fruit, nuts, seeds and yogurt. Store any leftover pudding in an airtight container — or divide into individual portions for to-go breakfasts — and consume within 5 days.

You don't have to wait 8 hours to enjoy this delicious snack. I've been making this for a long time and typically eat it about an hour after the making.

I was introduced to chia seeds via overnite Refridgerator Chiaseed Oatmeal and learned that substitutions work, so for this recipe I used 2% milk, it works and I replace 1/4 cup of the milk with plain Greek yogurt. 1 tsp of a good maple syrup Habs nice flavor as well as 1/2 tsp vanilla. Overnight in the fridge really plumps this up nicely. Any in season fruit makes a good topping.  I’m really liking this chia seed thing.

I whisk every five minutes or so for a half hour. I just leave it on the kitchen bench as I go about my other bits, and whisk.

Any tips to avoid separation, beyond shaking it for 2 hours? I end up with a chia brick at the bottom and chia liquid on top.

I go straight to the yogurt instead of using milk. I like to use non Greek yogurt because it has more liquid. I use Kefir or water it it's not creamy enough. I love adding extracts like almond, cinnamon or hazelnut.

I’ve recently discovered the joy of eating chia pudding.  I make it exactly as described here.  My husband and I eat it with our morning oatmeal. A spoonful of the chia pudding is added into the oatmeal, along with fruit, walnuts, small amount of yogurt or whatever else you wish.

@Liz, the NYT recipe for chocolate chia pudding includes nutritional info: 12 g fiber!

Wish they’d print the nutritional values, even just the values of the macro nutrients would be nice. (Protein, carbs -sugars and fiber, calories.)

Mix with plain Greek yogurt and have this in the evening in lieu of ice cream.  Sugar dropped 20 pts in the morning. Thank you for a sugar reduced dessert option.

@James Plus, I appreciate the suggestion of the addition of cacao! Thank you again!

@James I so appreciate your mentioning eating this in the evening, because I don't always have time in the morning for breakfast, and yet this very chia-seed pudding is what my doctor ordered to boost my fiber intake--thank you so very much for the suggestion.

I use one cup of soy, 2 tbs of chia seeds, 1 tbs of cacao powder and a touch of cinnamon and honey or maple syrup.   Just combine in a mason jar and shake up every few hours.  It’s my evening ice cream substitute.

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Top 7 chia seed recipes from across the web

The most viewed chia seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Coconut Granola

Low Carb Keto Bread - Best European...

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Banana Peanut Butter Chia Seed Pudd...

Banana chia bread with espresso car...

Chocolate Chia Seed Pudding (w/ Che...

Chia Pudding

The most viewed chia seed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine