Tag: Chia Seeds

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

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Overnight Chia Seed Breakfast Pudding Jars

My husband really likes chia seeds. He will even just add them to water and have them that way. As (un)appealing as that sounds, I’ve been trying to incorporate them into some recipes that make the most of chia seeds while being a bit more… tasty, like this recipe for Overnight Chia Seed Breakfast Pudding Jars.

Chia seeds are pretty bland, so they are easy to add to recipes without impacting taste. When soaked in a liquid, they expand and thicken whatever liquid they are added into, making them perfect for pudding or jam.

This recipe for Chia Seed Breakfast Pudding is an easy make ahead recipe for breakfast on the go. My husband and I just grab one of these pre-made jars and bring with us to work to eat.

Note: this recipe makes 4 (16 oz) jars or 8 (8 oz) jars, depending on how large you want your servings

Ingredients:

  • 1 (32 oz) container Vanilla Greek Yogurt
  • 2 (14 oz) cans light coconut milk
  • 1 cup chia seeds
  • pinch of salt

Optional toppings:

  • granola
  • fresh fruit (I used blueberries and strawberries)
  • coconut flakes
  • sliced almonds

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Overnight Chocolate Chia Pudding

I have such a sweet tooth. Seriously, if I could get away with eating ice cream and only ice cream for the rest of my life, I probably would. So, I am constantly looking for ways to satisfy my sweet tooth without, well, eating a pint of ice cream.

Cue this recipe for Overnight Chocolate Chia Pudding — its dairy-free, gluten free, and vegan. And, it tastes amazing!

The Coconut Almond Whipped Cream really puts it over the top. But the pudding is pret-ty darn awesome on its own!

Ingredients:

Chocolate Chia Pudding:

  • 2 cups unsweetened almond milk
  • 1/2 cup dark chocolate chips (check the label to make sure they are vegan)
  • 1/2 cup chia seeds
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup

Coconut Almond Whipped Cream:

  • 1/2 cup coconut milk
  • 2-4 tablespoons powdered sugar
  • 1/4 teaspoon almond extract

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Blueberry Chia Seed Jam

Note: I was sent a case of Ball® Smooth Sided Regular Mouth Half Pint 8 oz., 4 Ball® Collection Elite® Regular Mouth Pint 16 oz. Spiral Mason Jars with lids and bands, and Ball® 4-piece Utensil Set in order to write this post on Blueberry Chia Seed Jam. All opinions are mine alone.

I’m so excited to do a bit of canning this year, starting with this Blueberry Chia Seed Jam! I’m not terribly experienced at canning, but I’m getting the hang of it — it’s surprisingly easy, assuming you can follow directions.

This Blueberry Chia Seed Jam is an awesome “beginners” canning recipe, because it doesn’t use any pectin; the chia seeds add as the thickener.

In fact, you just might have all of the ingredients you need for this recipe already in your house!

Ingredients:

  • 6 cups fresh blueberries
  • the juice and zest of 4 lemons
  • 1/2 cup pure maple syrup
  • 1/2 cup chia seeds

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Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

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