Chia Bia never fails to deliver the most nutritious, healthy recipes, without having to sacrifice taste! These quick, easy and convenient recipes will give you the health kick you need, from fruity Oat health bars to refreshing mouthfuls of flavour with their Raspberry Smoothie Bowl,  or whether your simply craving a crunchy sweet treat, Chia Bia have got you covered!

 

 

We know, trying to whip up a quick, easy and healthy meal can sometimes feel like and impossible task, however, Chia Bia are here to prove you wrong with their yummy range of gorgeous recipes, made using their brand new range of Chia Seeds which include the new Immune supporting range and their new Gut Health range. Want a way to optimise your health? Start with Chia Bia!

 

 

Blueberry Oat Breakfast Bars 

 

Prep Time: 10 mins 

Cook Time: 30 mins 

Total time: 40 mins 

Servings: 9

Ingredients: 

Base Layer

1 ripe banana mashed

1/4 cup maple syrup

1 tablespoon applesauce unsweetened

1 tablespoon coconut oil

1 1/2 teaspoons vanilla extract

2 cups rolled oats gluten-free if required

1 teaspoon ground cinnamon

1/2 teaspoon sea salt

Topping

1/2 cup rolled oats gluten-free

2 tablespoons Chia Bia Whole Chia Seed

2 tablespoons hemp seeds

1/4 teaspoon ground cinnamon

2 tablespoons maple syrup

2 tablespoons fresh lemon juice about 1/2 lemon

1 cup blueberries

1/4 cup pecan nuts or any kind of nut, crushed

Preparation

  • Preheat oven to 350 °F/175 °C.
  • Line a 9x9in square pan with parchment paper.
  • Mash the banana in a mixing bowl and add maple syrup, applesauce, coconut oil and vanilla extract.
  • Mix well using a hand mixer.
  • Add the oats, cinnamon and salt, mix until well combined. The mixture will be quite moist.
  • Transfer the base layer into the square pan. Smooth it out with a spatula until nice and even. Bake for 11 minutes.
  • In the same mixing bowl, combine all the ingredients for the topping until well combined. Remove the pan from oven.
  • Pour topping mixture over the base and spread it out evenly.
  • Press it down into the base layer with a spatula or cover it with parchment paper while you are pressing it down with your hands. If using the method with the parchment paper remove the paper before putting the tin into the oven again.
  • Bake for an additional 20 minutes.
  • Allow the bars to cool and set before slicing the squares.
  • Enjoy!

Notes

  • The bars can be stored in the refrigerator for up to a week.

Raspberry Smoothie Bowl with Chia Seeds

Prep time: 10 mins

Total time: 10 mins 

Servings: 2 portions 

Ingredients:

50 g cashews, finely chopped

200 g frozen raspberries

150 g natural yoghurt

70 g milk

1 avocado, ripe, flesh only, cut into cubes (2 cm)

40 g pure maple syrup

20 g LSA (optional)

10 g lime juice

2 tsp rolled oats

2 tsp chocolate shavings

½ tbsp Chia Bia Gut Health chia seeds

50 g fresh raspberries


Preparation:

  • Add frozen raspberries, yoghurt, milk, half of the avocado, syrup, LSA (optional) and lime juice, to a blender then blend on highspeed until smooth.
  • Divide smoothie between 2 bowls and garnish with oats, chocolate, chia, avocado, fresh raspberries and chopped cashews to serve.

Banana Oat Pancakes 

Preparation time: 10mins 

Total time: 30mins

Serving size: 6 portions 

Ingredients: 

65 g rolled oats

1 banana (approx. 90 g), cut into pieces

4 eggs

160 g milk of choice

40 g butter, softened, plus extra to serve

1 tbsp Chia Bia Milled Chia Seed

150 g spelt flour

2 tsp baking powder

Preparation: 

  • Place oats into a blender or food processor and blend until they are very finely milled.
  • Add banana (approx. 90 g), eggs, milk, butter and chia seeds and blend until smooth.
  • Add flour and baking powder and blend until combined.
  • Place a non-stick frying pan over medium heat. Working in batches, place tablespoonfuls of batter into pan and fry for 2-3 minutes on each side or until golden and cooked through (makes approx. 24 pancakes). Transfer onto a plate and cover with a kitchen towel to keep warm.
  • Serve pancakes warm with butter.

Vanilla and Honey Toasted Muesli

Preparation time: 15 mins

Total time: 35mins 

Serving size: 10 portions 

Ingredients: 

1 heaped teaspoon of cinnamon

100 g almonds, chopped

80 g pecan nuts or walnuts, chopped

60 g dried apricots, chopped

250 g rolled oats

½ tsp ground cardamom

70 g sunflower seeds

70 g pumpkin seeds

20 g sesame seeds

20 g Chia Bia Immune Support chia seeds

100 g raisins

40 g dried blueberries (optional)

60 g dried cranberries

60 g shredded coconut

1 – 2 tsp natural vanilla extract

130 g honey

40 g olive or rapeseed oil

Preparation: 

  • Preheat oven to 150°C. Line 2 baking trays (40 x 35 cm) with baking paper and set aside.
  • Add all ingredients to a big saucepan and heat over low to medium heat for 2 minutes, stirring constantly. Spread mixture evenly across both prepared baking trays, then toast in the oven for 10 minutes (150°C). Stir mixture on baking trays with spatula to ensure it is evenly toasted, then return to the oven for a further 10-15 minutes (150°C), until golden brown. Allow mix to cool, then transfer into a sealable container to store or serve immediately.