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

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

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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.

When I make chocolate-chip cookies, I always use a recipe from the pastry chef Sherry Yard, with whom I wrote two cookbooks, as my touchstone. It doesn’t matter whether or not I’m adding ingredients like nuts and seeds, or using different types of flours. I always use a quality dark chocolate (70 percent or higher), and I cut it into chunks the way she does. I don’t skimp on quantity when it comes to the chocolate, but in this adaptation I’ve reduced the sugar by 25 percent and thrown in a good measure of rolled oats, sunflower seeds, chia seeds and pumpkin seeds. I’ve made these cookies using half whole-wheat flour and using all unbleached all-purpose flour, and I prefer the whole-wheat version — and not just because it’s healthier. I love the nutty flavor of the flour, which complements the nutty flavor of the seeds.

You would think that adding wholesome ingredients like oats and seeds to a classic chocolate-chip cookie would result in something weighty, vintage 1970s, but on the contrary, the oats and seeds stretch the dough and make the cookies lighter than all-flour cookies. Bake them until they’re nice and dark on the bottom, and when you rotate the trays halfway through, tap them on the oven racks to get the cookies to flatten a bit. The end result is a crisp cookie with no shortage of melting chocolate chunks.

Seeded Chocolate Chip Cookies

whole-wheat flour

all-purpose flour

baking soda

(1 stick)/ 115 grams unsalted butter,

organic granulated sugar (regular will work also)

80 grams packed light brown sugar

fine sea salt

vanilla/5 milliliters

sunflower seeds

pumpkin seeds

rolled oats

chocolate

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Sift together flours and baking soda and set aside. In bowl of a standing mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of the bowl and paddle. Add organic sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is lump free, about 1 minute. Stop mixer and scrape down sides of the bowl and the paddle.

Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not overbeat. Scrape down sides of the bowl and paddle.

On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add seeds, oats and chocolate chunks and mix in.

Heat oven to 350 degrees with racks adjusted to the lower third and middle of the oven. Line two baking sheets with parchment paper. Spoon dough by heaped teaspoons (or use a 1-inch scoop) 2 inches apart onto prepared baking sheets.

Bake 14 to 15 minutes, until lightly browned, rotating baking sheets from top to bottom and from front to back halfway through the baking. Remove from oven and slide parchment off the baking sheet and onto a work surface. Allow cookies to cool for at least 10 minutes before serving, or for at least 20 minutes before storing in an airtight container. Cookies will keep for three days at room temperature.

These are great breakfast biscuits, and with the additional of yeast would make excellent breastfeeding feeding biscuits. Really loved the seeded flavour although I found the texture to be a little bit gummy?

Excellent way to sneak some nutritionally dense ingredients into my spouse’s diet! I accidentally doubled the pumpkin seeds (super high protein) and will definitely do it again next time. Can’t go wrong.

Tasty cookie, but doesn't make 4 doz unless you make them really tiny.  Dough needs to be thoroughly chilled to prevent them from spreading out and either scooped out w/a scooper or rolled in your hands - to make them bake nice and round.  Would probably try adding pecans next time to add more flavor and texture.

Are the pumpkin seeds supposed to be raw or toasted

I haven’t been very successful in curbing my sweet tooth so I thought a healthier cookie would be wroth a try.  Boy did this one hit the spot!  The family loved them.  I’m making a batch for the freezer so when we get a craving for something sweet I can throw a couple in the oven.

Our new favorite choc chip cookie. Love the fact it contains a bit more nutrition than a regular ccc but that aside the nutty seeds really give it something extra.

Made this many times before.  Fabulous recipe.  Can I sub one of the flours with almond flour. Would appreciate any suggestions

Omitted all the white sugar and the cookies still taste great. Nuttier; chocolate compensates.

This is a great cookie! I baked them for some friends and to my surprise, because I assumed they were not up for something different, they raved! Thanks for a super recipe!

Delicious but very sweet. Will be making these again with half the sugar.

Good texture. My husband even liked them and appreciated the oats and seeds instead of nuts that usually go into our CC cookies.

Sadly, disappointing. Given rave reviews and my love of other recipes by Ms. Shulman, made these EXACTLY as written (only got 36-ish, so presumably hers were slightly smaller). Consistency was almost chalky; the reader who said they taste better v. crispy/crunchy is correct (vs. most other crispy -chewy CCC which should be cooked to slightly underdone/soft in middle to avoid over-cooking). Would do the "tip" to flatten; they rise too much. Make if you like pepperidge farms-type crunchy CCC.

These are my favorite cookies! If you mill your own wheat flour, this is the recipe for you.

Agree that these are great, “different” and that the crispy ones are better than chewy, to my taste anyway. The chia adds fun crunch. I made with 1/4c less sugar, used bittersweet wafers and didn’t chop the wafers smaller. I added 2 T flax. Baked on parchment. No problems sticking. Will make again.

Tasty cookies and healthy. Parchment paper as suggested is much better than Silpat. I also under baked the first batch and they are much gooey-ier. I like the 2nd batch that was done on parchment and a bit browner. I'd also cut the chocolate up a bit smaller. 1-inch pieces were a bit big for my taste.

Fantastic recipe! On my second time of making the cookies, I made the following changes. I used 1/2 stick of butter and 2 tbsp organic coconut oil. Instead of chocolate I used 4tbsp organic cocao powder.  I used a chia-seed egg instead of a regular egg (1 tbsp ground chia seeds+ 3 tbsp water equals 1 egg) and used 75% of the recommended sugar. I also used 1 tbsp of bittersweet chocolate chips. The cookies turned out great.

Yes, that would work. You might want to shape the dough you freeze into a 2-inch wide log, thaw in refrigerator and slice off cookies when ready to bake.

I made this according to the recipe the first time, and it was much too dry. The second time, I reduced the flour by 1/4 and added a mashed banana with much better results.

Love these! I omitted the chia seeds and added sesame seeds instead, and also added about a 1/4 tsp or so of freshly ground cardamom, and 1/8 tsp of fresh nutmeg. The cardamom with the seeds and chocolate is incredible! Next time I might try a few drops of orange blossom water or some orange zest.

Lovely cookies. I browned the butter (adding one ice cube at the end to make up for lost water), substituted walnuts for sunflower seeds and flax for pumpkin. Still turned out great.

This will be our new go-to cookie recipe. Absolutely delicious. I used coconut sugar instead of brown sugar, and a 10 oz bag of chocolate. Didn't change anything else. Really fabulous.

I always add btw 1/4 to 1/2 cup of raisins

The dog ate half my butter so I had to improvise and use 1/4 cup tahini in place of the missing butter.  This was a great replacement and I will make it a permanent change.  I also use only 1/2 cup sugar, and half whole wheat flour, half almond flour.

I reduced the brown sugar to 1/3 cup (what I had) and they were still great

Top 8 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 Engine

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Top 8 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

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Banana chia bread with espresso car...

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