OATMEAL CHIA SEED COOKIES
An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely.
Provided by Island Girl
Categories Everyday Cooking Vegan Desserts
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 47.4 g, Fat 8.2 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 230.4 mg, Sugar 29.8 g
OVERNIGHT CHIA OATS
Nutritious and easy, these overnight chia oats can help jumpstart your day. Customize by adding your favorite toppings and almondmilk flavor.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 8h5m
Yield 1
Number Of Ingredients 4
Steps:
- In pint jar with lid, place all ingredients and shake. Cover; refrigerate at least 8 hours or overnight.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 59.5 g, Fat 8.6 g, Fiber 9.6 g, Protein 8.6 g, SaturatedFat 0.8 g, Sodium 155 mg, Sugar 20.6 g
HEALTHY OVERNIGHT OATS WITH CHIA
Make breakfast a breeze with quick and easy overnight oats with chia, then top with fresh fruit or your favorite toppings.
Provided by Kelly Senyei
Categories main-dish
Time 12h10m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the overnight oats: Combine the rolled oats, milk, chia seeds and honey in a mason jar or small bowl. Stir to combine and cover with a lid or plastic wrap. Cover and refrigerate at least 12 hours or overnight. When ready to enjoy, stir the oats, add the toppings of your choice if desired and serve.
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