Apple Pie Chia Pudding

The natural sweetness from the dates, mixed in with the tart green apple, makes this a perfectly balanced chia pudding for a mid day snack or fulfilling breakfast!

Ingredients:

1 green apple, peeled, cored and chopped
2 pitted dates
3 Tbs. chia seeds
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. almond milk

Add the milk, apple, dates, cinnamon, ginger and vanilla to a blender, cover, and liquefy.

Stir in the chia seeds by hand. Pour into 4 serving dishes. Refrigerate overnight. I topped mine with extra chia seeds and some chopped date.

Strawberry Overnight Oats

This recipe is almost as easy as 1, 2, 3. Measure, mix and pour is almost all of the work that you need to do, minus chopping up the strawberries! This is a really easy recipe that is a very refreshing breakfast ready to go for the next day!

Ingredients:

1 c. Oats

2/3 c. milk, 1 %

1/2 c. fat free plain yogurt

4 tsp. chia seeds

1/2 tsp. vanilla

1/4 tsp. salt

1/2 c. fresh chopped strawberries

In a large bowl, combine the above ingredients, minus the strawberries. If you want your overnight oats to be on the sweeter side, you can use vanilla yogurt or add a small amount of sugar. 

Fill 2 small mason jars with 1/4 of the oatmeal mixture. Add 1/2 of the strawberries to each jar. Fill the rest of the way and top with the oatmeal. Place the lid back on and refrigerate overnight (or at least 4 hours) before diving in!

Raspberry Almond Chia Muffins

This past Friday I went raspberry picking with one of my good friends out in the subdivision that I live in. The rain has been so sparse lately that I didn't expect a lot to be out but there was quite a bit, and definitely enough to make some baked goods with. I love wild raspberries and blueberries for that matter because they may be tiny, but they have SO much more flavor. This is definitely in the top 10 muffin recipes that I have made so far!

Ingredients:

1 stick margarine, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. baking soda
1 1/2 c. flour
1/2 c. sour cream, light
3 tsp. chia seeds
1 c. wild raspberries (or store-bought big ones)
1/4 c. slivered almonds (plus a few for the top)

Preheat the oven to 350 degrees. In an electric mixer, combine the margarine and sugar until creamy. Add in the eggs and vanilla. Slowly add the dry ingredients until the combination is mixed well. Stir in the sour cream, raspberries, almonds and chia seeds with a spatula. Line a muffin tin with 12 paper liners. Divide the batter evenly among the 12 cups. Add a few slivered almonds on top. I also added some coarse sugar (sugar crystals). Bake in the oven for 23-25 minutes until the tops are golden brown and the batter is fully cooked. Transfer out of the pans and let cool fully on a wire rack.

(Makes 12 muffins, 6 WW points per muffin.)

Blueberry Chia Muffin Bread

 

Blueberry bread and banana are my two favorite kinda of bread in the entire world. I have just recently in the last year started to love chia seeds, in both pudding form, and crunchy form, and thrown into random breads and cookies. This blueberry bread with chia seeds on the inside and out, is a great combination. It also has the texture of a muffin, rather than a soft bread, so one slice is very filling for breakfast!

Ingredients:

1 c. sugar
1 stick salted butter, softened
2 eggs
1 c. milk, 1% or almond
2 c. flour
2 tsp. baking powder
2 1/2 c. blueberries
2 Tbs. chia seeds (plus more for top)

Preheat the oven to 350 degrees. Grease a 9 inch glass loaf pan and set aside. In an electric mixer, cream the butter and sugar together. Add in the eggs and milk and mix until you reach a smooth consistency. Add the dry ingredients in and mix until just combined. Stir in the blueberries and chia seeds with a spatula.

Pour the batter into the prepared pan and smooth out the top. Sprinkle the top with about a tablespoon or so of chia seeds. bake for 55-60 minutes or until the top is firm golden brown. Cool 10 minutes in the pan, then transfer to a wire rack to cool fully.

White Chia Coconut Pineapple Pudding

Ingredients:

2/3 c. white chia seeds (can use regular)
1 1/3 c. coconut milk, light
1 1/2 c. chopped pineapple
1/4 c. toasted coconut flakes (unsweetened)

Combine the chia seeds and the coconut milk in a small bowl and stir together. Let sit for 5 minutes and stir together again (should be a pudding consistency). Divide into two serving dishes. Top with 1 c. chopped pineapple and approximately 2 Tbs. of toasted coconut. Refrigerate until ready to serve.

(Makes 2 decent sized mason jar servings, 12 WW points per serving. It seems like a LOT of points, but this recipe is VERY filling.)

Blueberry Pie Chia Pudding

Ingredients:

2/3 c. chia seeds
1 1/3 c. vanilla soy milk
1 Tbs. dark brown sugar
1 tsp. pumpkin pie spice
1 c. blueberries, divided

Mix the above ingredients together in a medium size bowl, stirring every minute or so for 10 minutes to let the milk soak in. Divide evenly among 4 bowls or jars. Top each with 1/4 c. more soy milk, a sprinkle of brown sugar, and a few raw chia seeds. Refrigerate for a few hours or overnight.

PB Chia Breakfast Pudding

Ingredients:

3 c. milk, 1%
1 c. chia seeds
1 1/2 Tbs. PB2
1 tsp. cinnamon
4 tsp. honey
1 tsp. brown sugar
Melted peanut butter on top

Combine all of the above ingredients minus the melted peanut butter. Stir occasionally for 10 minutes until the chia seeds start to expand. Divide into four mason jars or containers and drizzle with melted peanut butter. Refrigerate for at least 6 hours or over night.

(Makes 4 servings, 8 WW points per serving. This serving is a huge amount, so to cut WW points in half, you can make 8 servings for 4 points each, and eat with fresh fruit on the side.)

Overnight Chia Refresher

This combination is very refreshing when you first wake up in the morning! You get a slight hint of cinnamon, with a pop of honey!  Not to mention all of the nutrients and vitamins from the chia seeds.

Ingredients:
2 c. milk, 1% (or you can use soy or almond milk)
4 Tbs. chia seeds
1 tsp. cinnamon
4 tsp. honey

In a bowl, mix the above ingredients together,  minus 2 tsp. of the honey. Let sit on the counter for 10-15 minutes, stirring occasionally. If you need them "on-the-go" the next morning, divide the mixture into two mason jars. Cover and refrigerate for at least 6 hours. Before eating in the morning, drizzle 1 tsp. on top for each jar.

(This recipe makes 2 servings, 6 WW points per serving.)