20 Healthy Chia Seed Recipes for Everyday Meals

Looking for an easy way to pack more nutrition into your meals? Chia seeds are the tiny but mighty superfood you need! Whether you’re whipping up a quick breakfast, a hearty lunch, or a satisfying snack, these little powerhouses add a boost of fiber, protein, and omega-3s. From creamy puddings to crunchy toppings, here are 20 healthy chia seed recipes to keep your everyday meals deliciously nourishing!

Chia Seed Pudding with Fresh Berries

This creamy, no-cook chia pudding is like dessert for breakfast—packed with protein, fiber, and a burst of juicy berries.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (optional)

Instructions:

1. In a jar or bowl, whisk together chia seeds, almond milk, maple syrup, vanilla extract, and salt until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once after 30 minutes to prevent clumping. The pudding is ready when thick and spoonable.
3. Top with fresh berries and sliced almonds just before serving.

The magic? Chia seeds plump up into a luscious, tapioca-like texture while you sleep—no cooking required!

Tip: For extra creaminess, swap half the almond milk with coconut milk.

Chia Seed Smoothie Bowl

This creamy, nutrient-packed smoothie bowl is like sunshine in a bowl—perfect for a quick breakfast or a refreshing snack.

Ingredients:

• 1 frozen banana, sliced
• 1/2 cup frozen mango chunks
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tsp honey (or maple syrup for vegan option)
• 1/4 tsp vanilla extract
• Toppings: 1 tbsp granola, 1 tbsp shredded coconut, and 5 fresh blueberries

Instructions:

1. In a blender, combine the frozen banana, frozen mango, almond milk, chia seeds, honey, and vanilla extract. Blend on high until completely smooth, about 1 minute.
2. Pour the mixture into a bowl and let it sit for 2 minutes to thicken slightly (the chia seeds will absorb some liquid).
3. Top with granola, shredded coconut, and fresh blueberries.

The chia seeds add a fun, gel-like texture while keeping the bowl satisfyingly thick—no ice cream required!

Tip: For extra creaminess, swap half the almond milk with Greek yogurt.

Lemon Chia Seed Muffins

These bright, tender muffins pack a zesty punch and a delightful crunch from chia seeds—perfect for a sunny breakfast or an afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tbsp chia seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 3/4 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, 2 tbsp chia seeds, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix melted butter, eggs, 3/4 cup milk, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir just until combined (don’t overmix—a few lumps are fine!).
5. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.

The chia seeds add a subtle crunch while keeping these muffins moist for days—if they last that long! The lemon zest brightens every bite without being overly tart.

Tip: For extra tang, drizzle cooled muffins with a simple glaze of 1 cup powdered sugar + 2 tbsp lemon juice.

Chia Seed Energy Bars

These chewy, nutrient-packed bars are the perfect grab-and-go snack—no oven required, just wholesome ingredients and 10 minutes of hands-on time!

Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup chia seeds
• 1/2 cup creamy almond butter
• 1/3 cup honey
• 1/4 cup mini dark chocolate chips
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Mix dry ingredients: In a large bowl, stir together 1 cup rolled oats, 1/2 cup chia seeds, and 1/4 tsp sea salt.
2. Bind with wet ingredients: Microwave 1/2 cup almond butter and 1/3 cup honey for 30 seconds until runny. Stir in 1 tsp vanilla extract, then pour over oat mixture. Fold until fully combined.
3. Add chocolate: Gently mix in 1/4 cup mini chocolate chips (they’ll melt slightly for pockets of sweetness).
4. Press and chill: Line an 8×8″ pan with parchment. Firmly press mixture into pan. Refrigerate for 2 hours until set, then slice into 10 bars.

The chia seeds plump up slightly for a satisfying texture that’s both crunchy and tender—like a cross between granola and a soft-baked cookie.

Tip: For cleaner slices, warm your knife under hot water before cutting chilled bars.

Chia Seed Jam with Mixed Fruits

This vibrant, no-cook chia jam comes together in minutes and lets summer berries shine—without the fuss of traditional canning!

Ingredients

• 2 cups mixed fresh or frozen berries (strawberries, raspberries, blueberries)
• 2 tbsp pure maple syrup or honey
• 1 tbsp fresh lemon juice
• 2 tbsp chia seeds
• 1/4 tsp vanilla extract

Instructions

1. In a medium bowl, mash berries with a fork until broken down but slightly chunky (or pulse in a food processor 2–3 times for a smoother texture).
2. Stir in 2 tbsp maple syrup, 1 tbsp lemon juice, and 1/4 tsp vanilla until combined.
3. Add 2 tbsp chia seeds and mix thoroughly. Let sit for 10 minutes, then stir again to prevent clumping.
4. Cover and refrigerate for at least 2 hours (or overnight) until thickened to a spreadable consistency.

The chia seeds work magic here, creating a glossy, jammy texture while keeping the fruit’s bright flavor front and center.

Tip: Swirl this into yogurt or oatmeal for a fiber-packed breakfast—it keeps for up to 1 week in the fridge!

Chia Seed Overnight Oats

Wake up to a creamy, no-cook breakfast that’s packed with protein and fiber—just grab your jar and go!

Ingredients:

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/2 cup plain Greek yogurt
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Pinch of salt
• Fresh berries or sliced banana (for topping)

Instructions:

1. In a mason jar or airtight container, combine rolled oats, chia seeds, almond milk, Greek yogurt, honey, vanilla extract, and salt. Stir well until fully mixed.
2. Seal the jar and refrigerate overnight (or at least 4 hours) to thicken.
3. Before serving, stir the mixture and add a splash of milk if needed to loosen. Top with fresh berries or banana.

The chia seeds work magic here, creating a pudding-like texture that’s satisfying but never gloppy. Perfect for meal prep—just stash a few jars in your fridge!

Tip: For extra crunch, sprinkle with granola or chopped nuts right before eating.

Chia Seed Crackers with Herbs

These crispy, nutrient-packed crackers are a breeze to make and perfect for pairing with dips or enjoying solo as a wholesome snack.

Ingredients:

• 1/2 cup chia seeds
• 1/2 cup water
• 1/2 cup almond flour
• 2 tbsp olive oil
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp sea salt

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup chia seeds with 1/2 cup water; let sit for 10 minutes until gel-like.
3. Stir in 1/2 cup almond flour, 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1/2 tsp garlic powder, and 1/2 tsp sea salt until a thick dough forms.
4. Spread dough onto the baking sheet, pressing into a thin, even rectangle (about 1/8-inch thick). Score into squares with a knife.
5. Bake for 30 minutes, flip the entire sheet of crackers, then bake another 15–20 minutes until golden and crisp.

The chia seeds give these crackers a satisfying crunch, while the rosemary and thyme add a fragrant, savory depth. They’re gluten-free but sturdy enough to hold hummus or cheese!

Tip: For extra flavor, sprinkle with flaky salt right after baking.

Chia Seed Pancakes with Maple Syrup

These chia seed pancakes are a wholesome twist on a classic breakfast—light, fluffy, and packed with a subtle crunch from the chia seeds.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp chia seeds
• 1 cup buttermilk
• 1 large egg
• 1 tbsp melted butter (plus extra for cooking)
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chia seeds.
2. In another bowl, whisk the buttermilk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined (a few lumps are okay). Let the batter rest for 5 minutes.
4. Heat a nonstick skillet or griddle over medium heat and lightly coat with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The chia seeds add a delightful texture while keeping these pancakes irresistibly light—perfect for lazy weekend mornings when you want something special without the fuss.

Tip: For extra-fluffy pancakes, avoid overmixing the batter—it’s okay if it’s a little lumpy!

Chia Seed Salad Dressing

This creamy, nutty chia seed dressing adds a boost of texture and healthy fats to any salad—no fancy blender required!

Ingredients:

• 3 tbsp chia seeds
• 1/4 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water

Instructions:

1. In a small bowl, whisk together 3 tbsp chia seeds, 1/4 cup olive oil, 3 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard until smooth.
2. Stir in 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Add 2 tbsp water and let sit for 10 minutes, stirring once halfway, until the chia seeds plump up slightly (the dressing will thicken but remain pourable).

The chia seeds give this dressing a delightful gel-like consistency that clings perfectly to greens without feeling heavy. It’s like a lighter, more dynamic cousin to tahini dressing!

Tip: For a smoother texture, grind the chia seeds in a spice grinder before mixing—just note they’ll thicken even faster.

Chia Seed Bread with Nuts and Seeds

This wholesome chia seed bread is packed with nuts and seeds for a hearty, nutrient-rich loaf that’s perfect for toasting or slathering with avocado.

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 3 cups bread flour
• ¼ cup chia seeds
• ¼ cup sunflower seeds
• ¼ cup chopped walnuts
• 1 ½ tsp salt
• 2 tbsp olive oil

1. In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together bread flour, chia seeds, sunflower seeds, walnuts, and salt. Pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake the loaf for 35–40 minutes until golden and hollow-sounding when tapped. Cool completely before slicing.

The chia seeds add a subtle crunch while keeping the bread moist for days—ideal for meal prep or busy mornings.

Tip: For extra flavor, toast the walnuts and sunflower seeds before adding them to the dough.

Chia Seed Ice Cream with Coconut Milk

This dreamy, dairy-free ice cream gets its luscious texture from chia seeds—no churning required! It’s a fuss-free dessert that’s packed with wholesome ingredients.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/2 cup fresh berries or chopped mango (for serving, optional)

Instructions

1. In a blender, combine the coconut milk, maple syrup, chia seeds, vanilla extract, and sea salt. Blend on high for 30 seconds until completely smooth.
2. Pour the mixture into a shallow freezer-safe dish (like a loaf pan) and let it sit at room temperature for 10 minutes to allow the chia seeds to begin thickening.
3. Cover with a lid or plastic wrap and freeze for at least 4 hours, or until firm but scoopable. If freezing overnight, let it sit at room temperature for 10 minutes before serving.
4. Scoop into bowls and top with fresh berries or mango, if desired.

The chia seeds create a velvety, gel-like consistency that mimics traditional ice cream—without the fuss of an ice cream maker!

Tip: For a fun twist, swirl in 2 tbsp of peanut butter or cocoa powder before freezing.

Chia Seed Guacamole

This twist on classic guacamole adds chia seeds for a subtle crunch and a boost of nutrition—perfect for scooping with chips or topping tacos!

Ingredients:

• 3 ripe avocados, halved and pitted
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 2 tbsp chia seeds

Instructions:

1. Scoop the avocados into a medium bowl and mash with a fork until slightly chunky.
2. Immediately add the lime juice and stir to combine (this keeps the avocados from browning).
3. Fold in the red onion, cilantro, jalapeño, kosher salt, and cumin until evenly distributed.
4. Sprinkle the chia seeds over the mixture and gently stir to incorporate. Let sit for 5 minutes to allow the chia seeds to soften slightly.
5. Taste and adjust salt if needed. Serve immediately or cover with plastic wrap pressed directly onto the surface to prevent oxidation.

The chia seeds add a fun texture and make this guac extra satisfying—no one will guess the secret ingredient!

Tip: For smoother guacamole, mash the avocados with a potato masher or pulse briefly in a food processor.

Chia Seed Granola with Dried Fruits

This crunchy, nutrient-packed granola is studded with chewy dried fruit and a hint of cinnamon—perfect for sprinkling over yogurt or enjoying by the handful!

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/4 cup chia seeds
• 1/2 cup chopped almonds
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 2/3 cup mixed dried fruit (such as cranberries, apricots, or raisins)

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix oats, chia seeds, and chopped almonds. Pour in maple syrup and melted coconut oil, then sprinkle with cinnamon and salt. Stir until evenly coated.
3. Spread mixture onto the prepared sheet in an even layer. Bake for 25 minutes, stirring halfway, until golden and fragrant.
4. Remove from oven and immediately sprinkle dried fruit over the hot granola (this helps them stick). Let cool completely—it’ll crisp up as it sits!

The chia seeds add a delightful crunch while keeping the granola clumpy, and the warm cinnamon pairs perfectly with tangy dried fruit.

Tip: Store in an airtight container for up to 2 weeks—if it lasts that long!

Chia Seed Stuffed Bell Peppers

These vibrant bell peppers are packed with a hearty chia seed filling that’s both nutritious and satisfying—perfect for a light yet flavorful meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup chia seeds
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them in a baking dish.
2. In a large bowl, mix together the cooked quinoa, 1/2 cup chia seeds, black beans, corn, red onion, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Spoon the filling into the bell peppers, packing it down gently. Top each with 1/4 cup shredded Monterey Jack cheese.
4. Bake for 25–30 minutes, until the peppers are tender and the cheese is bubbly and golden.
5. Garnish with 1/4 cup chopped cilantro before serving.

The chia seeds add a delightful crunch to the filling, while the melted cheese ties everything together in gooey perfection. Serve with a squeeze of lime for a bright finish!

Tip: For extra protein, stir in 1/2 cup crumbled feta or diced avocado after baking.

Chia Seed Yogurt Parfait

This creamy, layered parfait is a dreamy breakfast or snack—packed with protein, fiber, and just the right amount of sweetness.

Ingredients:

• 1 cup plain Greek yogurt
• 2 tbsp chia seeds
• 1 tbsp honey (or maple syrup for vegan)
• 1/2 tsp vanilla extract
• 1/2 cup fresh mixed berries (blueberries, raspberries, or strawberries)
• 2 tbsp granola

Instructions:

1. In a small bowl, stir together the Greek yogurt, chia seeds, 1 tbsp honey, and 1/2 tsp vanilla extract until fully combined. Let sit for 10 minutes to thicken slightly.
2. Layer half the yogurt mixture into a glass or jar, then top with 1/4 cup mixed berries and 1 tbsp granola.
3. Repeat with the remaining yogurt, berries, and granola.
4. Drizzle with extra honey if desired and serve immediately, or refrigerate for up to 2 hours for a thicker texture.

The chia seeds add a delightful pudding-like texture, while the crunch of granola and burst of berries make every bite exciting.

Tip: For meal prep, assemble individual jars the night before—just add granola right before eating to keep it crisp!

Chia Seed Chocolate Mousse

This dreamy, dairy-free mousse is secretly packed with protein and fiber—no one will guess it’s made with chia seeds!

Ingredients

• 1/2 cup chia seeds
• 1 1/2 cups unsweetened almond milk (or any plant-based milk)
• 1/4 cup unsweetened cocoa powder
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• Fresh berries or coconut whipped cream, for serving (optional)

Instructions

1. In a medium bowl, whisk together the almond milk, cocoa powder, maple syrup, vanilla extract, and sea salt until smooth.
2. Add the chia seeds and stir vigorously for 1 minute to prevent clumping. Let the mixture sit for 10 minutes, then stir again.
3. Cover and refrigerate for at least 4 hours (or overnight), until thick and pudding-like. Stir once halfway through if possible.
4. Divide into serving cups and top with fresh berries or coconut whipped cream, if desired.

The magic? Chia seeds plump up into a silky, spoonable texture that feels indulgent but is totally guilt-free.

Tip: For extra-rich flavor, swap 1/4 cup of the almond milk with full-fat coconut milk.

Chia Seed Breakfast Cookies

These wholesome chia seed breakfast cookies are packed with energy-boosting ingredients and just sweet enough to feel like a treat—perfect for busy mornings!

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup almond flour
• 2 tbsp chia seeds
• 1/4 cup honey
• 1/4 cup creamy almond butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup dried cranberries (or raisins)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, almond flour, chia seeds, cinnamon, and salt.
3. In a separate bowl, whisk together the honey, almond butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in the dried cranberries.
5. Scoop 2-tbsp portions of dough onto the baking sheet, flattening slightly into thick discs. Bake for 12–14 minutes until edges are lightly golden.
6. Let cool on the sheet for 5 minutes before transferring to a wire rack.

The chia seeds add a delightful crunch, while the almond butter keeps these cookies soft and chewy—no one will guess they’re secretly good for you!

Tip: For extra protein, stir in 2 tbsp of vanilla protein powder with the dry ingredients.

Chia Seed Veggie Burgers

These hearty chia seed veggie burgers pack a protein punch and hold together beautifully—no mushy patties here!

Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup cooked quinoa
• 1/4 cup chia seeds
• 1/2 cup grated carrot
• 1/4 cup finely diced red onion
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. In a large bowl, mash the black beans with a fork until mostly smooth but with some texture remaining.
2. Add the quinoa, chia seeds, grated carrot, red onion, soy sauce, smoked paprika, garlic powder, and salt. Mix until fully combined. Let sit for 10 minutes—the chia seeds will help bind the mixture.
3. Shape into 4 equal patties (about 1/2-inch thick). Heat olive oil in a skillet over medium heat.
4. Cook patties for 4–5 minutes per side, pressing lightly with a spatula, until crispy and firm.

The chia seeds give these burgers a satisfying crunch while keeping them sturdy enough for grilling or piling high with toppings.

Tip: For extra hold, refrigerate the shaped patties for 30 minutes before cooking.

Chia Seed Soup with Lentils

Chia Seed Soup with Lentils

This hearty, protein-packed soup is a cozy hug in a bowl—chia seeds add a fun texture while lentils keep it satisfyingly thick.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp chia seeds
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the lentils, 4 cups vegetable broth, diced tomatoes, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
3. Stir in the 2 tbsp chia seeds and cook for another 5 minutes until the soup thickens slightly.
4. Ladle into bowls and top with fresh cilantro.

The chia seeds plump up as they cook, giving this soup a subtly playful texture—like tiny flavor bubbles!

Tip: For extra creaminess, swirl in a spoonful of plain yogurt before serving.

Chia Seed Quiche with Spinach

This protein-packed quiche swaps out the traditional crust for a chia seed base, giving it a nutty crunch while keeping it gluten-free and extra satisfying.

Ingredients:

• 1/4 cup chia seeds
• 1/2 cup water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1/2 cup milk (any kind)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix 1/4 cup chia seeds and 1/2 cup water; let sit for 10 minutes until gel-like.
2. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in spinach and cook just until wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk eggs, 1/2 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Fold in chia gel, spinach mixture, and 1/2 cup cheddar cheese.
4. Pour into a greased 9-inch pie dish. Bake for 30–35 minutes until set and lightly golden at the edges.

The chia seeds add a subtle crunch and help bind the quiche without flour, making every slice sturdy enough to hold in your hand—perfect for brunch on the go!

Tip: For a creamier texture, swap the milk for half-and-half or heavy cream.

Conclusion

With 20 delicious and nutritious chia seed recipes, you’re all set to enjoy healthy meals any time of day! Whether you’re blending smoothies, baking treats, or whipping up a quick pudding, these recipes make it easy to add a boost of goodness to your routine. Try them out, share your favorites in the comments, and don’t forget to pin this roundup for later—happy cooking!