Breakfast is a very important meal as it provides the nutrition you need to stay alert during the day. Including chia seeds in breakfast is one way to gain some fantastic superfood nutrition. Here are four of our favorite breakfast chia seed recipes:



Chia pancakes

These grain free pancakes are packed full of nutrition and are guaranteed to be a hit even with the fussiest of children. For this recipe we have used blueberries but you could also substitute with apples, bananas or any other fruit of your choice. Serve with plain Greek yoghurt with a little maple syrup or honey. This recipe makes approximately 9 pancakes.


You will need:         2 large eggs

                              15ml flaxseed

                              15 ml chia seeds

                              15ml psyllium husk

                              125ml fresh or frozen blueberries

                              2ml cinnamon

                              Coconut oil  



Beat the eggs together and add the flaxseed, chia seeds and psyllium husk. Mix well making sure there are no clumps. Allow to stand for 5 minutes. Add the blueberries and cinnamon. Melt half a teaspoon of coconut oil in a pan over medium heat. Test the pan by dropping a tiny drop of mixture into the pan. If it sizzles the pan is hot enough. Spoon the batter in to the pan to make small pancakes approximately 6cm in diameter. When they start to crisp on the side flip them over and cook until golden brown. Store the cooked pancakes in the oven until all the batter is used up and you are ready to enjoy breakfast.         


Almond Chia Seed Breakfast Bars

If you are always rushed in the morning and don’t have time to sit down to breakfast, these breakfast bars give you an easy to make and healthy to eat seed snack bar that you can enjoy on the go. Make a batch and store in an airtight container.


You will need:        30ml raw honey

                              60ml marple syrup

                              250ml rolled oats

                              125ml chopped almonds

                              125ml raw almond butter

                              125ml chia seeds

                              125ml quinoa

                              30 ml ground flaxseeds

                              5ml ground cardamom

                              5 ml ground cinnamon

                              2ml Sea salt



Preheat the oven to 180 degrees centigrade. Line a baking sheet with grease proof paper that has been oiled with coconut oil. Mix together all the dry ingredients in a bowl. Place the almond butter honey and maple syrup in a saucepan over low heat to melt and combine. Stir the liquid into the dry ingredients and mix well.  Pour the mixture into the baking sheet and press down firmly. Bake for +/- 15 minutes then remove from the oven and allow to cool for 5 minutes. Cut into bars and remove from the pan to finish cooling on a wire rack. Wrap each bar in greaseproof paper and place in a sealed contain in the fridge.                          



Quick apple breakfast muffins

This recipe has been adapted from a microwave mug muffin recipe and is baked in the oven. The recipe makes 2 medium sized muffins that can still be baked in ovenproof ramekins or small coffee mugs.



You will need:            4 tblsp unsweetened applesauce

                              2 tblsp coconut oil

                              50ml ground flax seeds

                              50ml ground chia seeds

                              6 tblsp water

                              2 tsp green stevia

                              6 tblsp almond flour

                              5ml ground cinnamon

                              5ml bicarbonate of soda

                              Chopped nuts



Preheat the oven to 180 degrees centigrade. Grease ramekins or mugs with a little coconut oil.

Mix together the applesauce, warmed coconut oil, flax seeds, chia seeds and water. Mix together and set aside for 5 minutes to thicken. Mix together the dry ingredients in a separate bowl and add to the liquid once thickened. Stir well until mixed, bake for 10 minutes until golden brown.



Pumpkin pie oatmeal

Think pumpkin pie for breakfast with a healthy twist. This is a delicious alternative to plain breakfast oats, serves two people and will have you coming back for more.


You will need:         150ml oats

                              500ml coconut milk

                              125ml pumpkin puree

                              10ml chia seeds

                              4ml ground cinnamon

                              2ml ground ginger

                              1ml ground nutmeg

                              Honey to taste



Place the oats and coconut milk in a saucepan and cook over medium heat for 5 minutes until thick. Add the pumpkin puree, chia seeds and spices and allow to simmer for 5 minutes more on low heat. Be sure to stir regularly so that it doesn’t burn on the bottom. For some sweetness you can drizzle over a spoonful of raw honey when you serve the oats.

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