Ch-ch-ch-chia!

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

Ingredients:

• 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

Directions:

1. Combine all ingredients in a medium-sized bowl, stirring well to incorporate.
2. Pour into separate cups and cover, or place covered bowl in the refrigerator (overnight, if possible).
3. 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.

Have you experimented with chia seeds? Got any good recipes to share?