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Mar 25, 2013 03:11 PM

Chia Seeds - How to use?

I was given a big bag of chia seed but have not idea what to do with them. Anyone used them before and have good recommendations? Thanks!

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  1. You can put them in smoothies, but I like to make a pudding with them. I sort of made up my own recipe, getting insight from some blogs. I mix together a big can of pumpkin (the 15 oz can), 3-4 tablespoons of chia seeds, a carton of unsweetened almond milk, a dash of vanilla extract and cinnamon, and raw almonds. Mix it all together and let it set in the fridge for an hour, then seperate into small tupperwares. This makes a huge portion.

    1 Reply
    1. re: gator28

      I agree.

      Put in smoothies the seeds disappear.

      If you put some seeds in water or juice in the fridge, in a few hours you have something similar to tapioca balls in bubble tea. This is what people use to create chia pudding. I will sometimes create a chia bubble drink with this mixture stirred into more juice or tea.

      You can also grind into a powder and sprinkle on yogurt or oatmeal or salad.

      Chia seeds contain quite a bit of protein and fiber and omega-3 fats (more than flaxseed).

    2. I add some to my homemade granola mix. it's originally based on a Bill Granger recipe but I now do it by eye, I mix rolled oats, sesame, pumpkin, flax, chia and sesame seeds, chopped nuts (current favourites are pecans and almonds) add a teaspoon of flavourless oil (sunflower, almond) and some apple juice, a sprinkle of cinnamon and toast in the oven until it's golden brown. I add dried fruit (unsweetened cranberries usually) and then keep it in a jar ready for a super healthy breakfast.

      1. I have tried to like them as I was given a bag too from an extremely health conscious person (read fad diet/fad food guru).

        The texture turns weird in yogurt. They absorb moisture so were a complete fail in my pancake batter and muffins. I found them distasteful when sprinkled over my eggs and over my granola. Granted these are the whole seeds, not ground so maybe that would make a difference.

        The gal who gave them to me swore by some jello type thing she saw on the Doctors show (or maybe Dr oz?) that was called a "miracle weight loss pudding". You mix the seed with a "power juice" like acai or pomegranate and it forms into some kind of gelatinous mixture. I admit to not having the fortitude to try that yet but I might have to just to see what its all about.

        1. I routinely add a tablespoon to my cereal in the morning. They don't get gelatinous in the time it takes me to eat my breakfast (I am not a big fan of gelatinous foods). We also add a few tablespoons to pancake or waffle batter with no discernible effect (negative or positive). They are a great source of fiber, and I find them innocuous enough. We use white chia seeds, so maybe they are more bland?

          1 Reply
          1. re: dkenworthy

            Interesting as they were a disaster in my pancake batter! Maybe mine has more liquid or I waited too long between batches? The seeds started swelling up so the batter turned this bizarre texture.

          2. The only place I've found the gelatinous quality to be an asset is in overnight oats or Bircher Muesli.