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Mamma Chia founder Janie Hoffman ~ presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals, and desserts.

Chia Seed Recipes

Cooking with chia seeds is effortless because they are easily incorporated into healthy breakfasts, snacks, dinners and even sweets!  Adding chia to any dish will not change the taste, but is sure to boost the recipe’s nutritional profile. Get cooking and get creative with these delicious chia seed recipes!

Cooking With Chia Seeds

You can find a full collection of chia seed recipes by the founder of Mamma Chia, Janie Hoffman, in her cookbook “The Chia Cookbook”.  These mouthwatering recipes make eating well an appetizing lifestyle choice with options like Chewy Chia and White Chocolate Granola Bars, Cayenne Chia Lemonade, Green Superfood Smoothies, Sundried Tomato Gluten-Free Chia Crackers, Ancient Grains Salad with Roasted Asparagus, Tart Cherry-Chia Cocktails, and more!  Get The Chia Cookbook!

Chia Hummus with Sun-Dried Tomatoes and Za’atar


Za’atar is a Middle Eastern mixture of herbs, sesame, and salt that gives food a nice, well, herbaceous, sesame, and salty flavor. Once only available in Middle Eastern grocery stores, it’s increasingly available in supermarkets. If you can’t find it, use thyme to give this hummus a kick. Serve hummus with an array of vegetable dippers, including carrots and cucumbers. You can add a handful of pita chips or Gluten-Free Sun-Dried Tomato Chia Crack¬ers (page 66) for the carb-cravers in your crowd, too.

1/4 cup white chia seeds
3/4 cup plus 1/4 cup purified water
3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
8 sun-dried tomatoes (not oil packed)
1 (15-ounce) can chickpeas, drained
1/4 cup tahini
1½ teaspoons dried za’atar or chopped fresh thyme leaves
2 large cloves garlic, peeled and chopped
1/2 teaspoon sea salt
1 tablespoon extra-virgin olive oil

In a liquid measuring cup or small bowl, whisk together the chia seeds, 3/4 cup water, and the lemon juice and let stand for about 20 minutes. (Makes 1 1/8 cups lemon-chia gel.) Bring 1/4 cup water to a simmer. Place the sun-dried tomatoes in a coffee mug or small heatproof bowl and add the water. Let stand for about 20 minutes. Place the lemon-chia gel, sun-dried tomatoes with water, chickpeas, tahini, za’atar, garlic, and salt in a food processor or blender. Cover and puree. Taste and adjust seasonings. Chill until ready to serve. To serve, spoon into a serving bowl and drizzle with olive oil. Or cover and store in the refrigerator for up to 1 week.

Creamy Coconut Ginger-Carrot Soup


1(13.5-ounce) can coconut milk
1 medium yellow onion, chopped
3/4 teaspoon sea salt
2 teaspoons peeled, grated fresh ginger
2 teaspoons Thai yellow or red curry paste
1 clove garlic, peeled and chopped
12 ounces baby carrots, quartered lengthwise
2¾ cups low-sodium vegetable broth, plus more as needed
2 tablespoons freshly squeezed lime juice (from about 1 lime)
15 large cilantro sprigs plus 5 small cilantro sprigs
1/4 cup plus 1 teaspoon black or white chia seeds

Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.

Add the carrots, 2¾ cups of broth, the lime juice, the 15 cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes. Remove the cilantro sprigs and puree soup in batches in a blender, using the hot fill line as a guide.

Transfer the pureed soup to a clean saucepan and place over low heat. Stir in the 1/4 cup of the chia seeds and simmer uncovered until chia seeds are fully hydrated and soup reaches desired consistency, about 20 minutes, stirring occasionally. (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.) Taste and adjust seasonings, garnish with the remaining 1 teaspoon of chia seeds and small cilantro sprigs, and serve.

Honey-Sesame Chia Snack Mix


If you like caramel corn, you’ll delight in this sweet, salty, and slightly spicy souped-up version with chia seeds, sesame seeds, and cashews. Look for non-GMO or organic popcorn in your supermarket—corn is one of the most prevalent GMO crops.

1/3 cup mild honey or agave nectar
1 tablespoon virgin coconut oil
1/2 teaspoon plus 1/8 teaspoon sea salt
1/4 teaspoon ground cayenne pepper
6 cups popped popcorn
3/4 cup raw cashews
1/4 cup black or white chia seeds
1 tablespoon white sesame seeds

Preheat the oven to 325°F. Lightly coat a large rimmed baking sheet or two 9 by 13-inch baking pans with cooking spray.
In a small bowl, whisk together the honey, oil, 1/2 teaspoon of the salt, and cayenne.

In a large bowl, stir together the popped popcorn and cashews. Drizzle with the honey mixture and stir until well coated. Sprinkle with the chia and sesame seeds and stir to evenly coat.

Arrange the popcorn mixture in a single layer on the prepared baking sheet. Bake until the cashews are caramelized, about 15 minutes, stirring once during baking. Remove from the oven, sprinkle with the remaining 1/8 teaspoon of salt, and cool on a wire rack (the popcorn will crisp up as it cools). Serve at room temperature as a snack. The mix will keep in an airtight container at room temperature for up to 10 days.

Raspberry–Chia Dressed Arugula Salad with Mint and Almonds


In recent years, tea has moved out of the teapot and into a host of different dishes. And for good reason: like chia, tea has many antioxidants, so along with adding flavor, it helps up the good-for-you quotient of anything you add it to.

1/2 cup freshly brewed jasmine green or white tea, at room temperature
2 tablespoons freshly squeezed lemon (from about 1 small lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon honey or agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1 (6-ounce) package fresh raspberries
1/4 cup white chia seeds
5 cups firmly packed fresh baby arugula (about 5 ounces)
1/2 large English cucumber, unpeeled, and thinly sliced
1/3 cup extra-thinly sliced red onion
1/4 cup chopped fresh mint
3 tablespoons sliced natural almonds, toasted

Place the tea, lemon juice, oil, honey, pepper, salt, and 1/4 cup of the raspberries in a blender. Cover and puree. Pour into a small bowl, stir in the chia seeds, and let stand for about 20 minutes. (Makes 1 1/8 cups raspberry-chia dressing.)

Toss together the arugula, cucumber, onion, and mint in a large bowl. Transfer salad to individual plates or bowls. Taste the raspberry-chia dressing and adjust seasonings. Sprinkle salad with half of the dressing, the remaining raspberries, and the almonds.

Serve with the remaining dressing on the side.

Thai-Style Sweet-and-Sour Chicken Thighs

The balance of three flavors—sour, sweet, and salty—are what make Thai dishes so irresistible. These succulent chicken thighs get their tang from lime juice, their sweetness from agave nectar (or honey if you prefer), and their saltiness from soy. Red pepper flakes add a touch of heat. Pair them with sautéed broccoli, green beans, or bok choy.

1/4 cup freshly squeezed lime juice (from about 2 limes)
1/4 cup purified water
1/4 cup black or white chia seeds
2 tablespoons agave nectar or honey
1 teaspoon tamari soy sauce
1 teaspoon sea salt
8 chicken thighs on bone with skin
1/2 teaspoon red pepper flakes
2 tablespoons unrefined peanut oil
1/4 cup coarsely chopped fresh cilantro

In a liquid measuring cup or small bowl, whisk together the lime juice, water, chia seeds, agave nectar, soy sauce, and 1/4 teaspoon of the salt and let stand for about 20 minutes. (Makes about 3/4 cup lime-chia dressing.)

Sprinkle the chicken with the remaining 3/4 teaspoon of salt and the red pepper flakes.

Heat the oil in a large nonstick (PFOA-free) skillet over medium-high heat. Place the chicken thighs, skin side down, in the pan and cook until skin is brown, about 10 minutes. Reduce heat to medium and carefully flip over each piece of chicken (skin has a tendency to stick to the skillet so pull gently). Cook, partially covered, until chicken is well done, 8 to 10 minutes.

Transfer thighs to a platter, dress with half of the lime-chia dressing, and sprinkle with cilantro. Serve the remain¬ing lime-chia dressing on the side to dress accompanying vegetables—or enjoy as additional sauce for the chicken.

Amazing Chia Banana Nut Muffins

Makes 12 muffins

1/4 cup plus 2 tablespoons virgin coconut oil, plus more for greasing
1 tablespoon black or white chia seeds
3 tablespoons purified water
2/3 cup coarsely chopped walnuts
2 cups all-purpose gluten-free flour blend
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 medium bananas, coarsely mashed
Whites of 4 large eggs or 1/2 cup liquid 100% egg whites
1 teaspoon pure vanilla extract
1 cup coconut or date palm sugar

Preheat the oven to 350°F. Grease each cup of a nonstick (PFOA-free) muffin pan with coconut oil. Alternatively, line pan with 12 muffin cups.
In a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 1⁄4 cup chia gel.)

Place the walnuts on a sheet pan and toast in the oven for about 10 minutes, until fragrant. Transfer to a plate to cool.
Whisk together the flour, salt, baking soda, baking powder, and cinnamon in a large bowl.

In a separate bowl, combine the bananas, coconut oil, egg whites, chia gel, vanilla, and sugar with a wooden spoon. Add to dry ingredients and mix just until moistened. Fold in the wal¬nuts. Using an ice cream scoop or spoon, divide batter among the muffin cups.

Bake until tops of muffins are lightly brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Remove the muffin pan from oven. Gently run a knife around each muffin and remove from the pan. Place muffins on a wire rack and cool completely. Serve warm or cool, or store well wrapped for later. Muffins keep well for 1 week at room temperature or 1 month in the freezer.

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