The blogosphere is full of chia seed recipes and uses. I first decided to try the chia seed in my oatmeal after reading many posts from Kath Eats and seeing them in just about everything she makes. What makes these little specs super seeds? The chia seed is rich in omega 3-fatty acids, high in antioxidants and fiber, and also a source of protein. Unlike flaxseed, the chia seed does not have to be ground to release its nutrients into your body. For more benefits of the chia seed check out Dr. Andrew Weil’s article.
Because you can eat chia seeds whole, you can put them on pretty much anything. Sprinkle on your salad and yogurt, top pancakes and waffles, and –even better– put them in oatmeal! With all those added benefits, I couldn’t resist at least trying it. To be honest, I can’t really taste them when I add them to oatmeal.
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| Chia and oats before cooking |
My favorite way to eat oatmeal with chia seeds is to put them in before cooking. When the seeds sit in liquid, they form kind of a gel sphere around the seed and expand. It’s a great trick for adding volume to your food and more fiber to oatmeal. Fiber = fullness, lower cholesterol and reduced risks for heart disease and diabetes. That’s a combination for one super breakfast.
Below is an example of my typical morning bowl with chia seeds. I use ¼ cup oats, ½ Tbsp. of chia seeds and ¾ cup of water. Microwave for 4 minutes at 70% power (tip: remember to use at least a 1-quart size bowl in the microwave. Coach’s Oats® expand already, and they grow a little more with chia seeds). Then I top with any desired flavors; today was frozen blueberries, dried cherries, cinnamon, walnuts and a drizzle of maple syrup. Ch-ch-ch-chow down!
What’s your favorite way to use chia seeds?
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