If you’re a child of the ’80s, like me, that’s probably the first thing that comes to mind when you hear people talking about chia. But these tiny, nutrient-packed seeds are much more than the green, grass-like fur growing on those nostalgic clay figurines.
A staple for centuries in the Mayan and Aztec diets, they’re again popular with healthy eaters as a great source of fiber, omega-3 fatty acids, calcium and protein, plus a host of vitamins and minerals.
I’d never had ’em before, so my sister and I decided to experiment over the holidays. Our result was a hit with everyone the next morning!
Blueberry Chia Overnight Oats
- 1 cup oatmeal
- 1 cup Greek yogurt
- 1 1/2 cup of your favorite milk (cow, soy, almond, etc)
- 8-10 tsp chi seeds
- 1 cup blueberries
- 8-10 tsp maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- Combine all ingredients in a medium-sized bowl, stirring well to incorporate.
- Pour into separate cups and cover, or place covered bowl in the refrigerator (overnight, if possible).
- When you’re ready to eat, give it a quick stir. Serve with your favorite toppings.
Some helpful hints: We opted for soy milk, instead of our usual cow’s milk, to add a little more flavor dimension.
You can further adjust the amounts, depending on whether you want it sweeter, thicker or more chia-ey.
Here’s how it looked just before I popped it in the fridge to set overnight; as you can see, it’s pretty runny.
But, by morning, the chia seeds soak up moisture and get plump, so it almost has a tapioca-pudding consistency.
Scoop into individual servings — this recipe makes 4-6, depending on how hungry you are…
…and top with your favorite fresh stuff. We opted for strawberries, which were surprisingly sweet for mid-winter in Michigan, and sliced almonds.