Chia seeds have always been one of those weird, elusive ingredients I couldn’t fathom how to use. Commonly associated with frogspawn-esque chia puddings, these beloved-by-health-blogger seeds seemed to be something I could happily live my life without.

That is, until chia seed brand Chia Bia got in touch to see if I’d be interested in giving the #ChiaBiaChallenge a go. All you have to do is try chia seeds everyday for two weeks, and see how they make you feel. Studies show that chia is the best plant-based source of omega-3, helps aid digestion, balances blood sugar level and even benefits the immune system, and given that I’ve been living off pasta and wine for the last month, it seemed only right to give it a go.

To help get me started, Chia Bia sent over a box of ingredients to put the seeds to the test by creating some new chia seed-based recipes.  For the first recipe, I decided to bring together some of my favourite healthy ingredients such as date syrup and coconut oil to create a luxurious chia seed and date granola. Not only does it have much less sugar than store-bought granola varieties, you can add or exchange any ingredients for something you prefer.

Give it a go and let me know how you get on!

Makes one large jar

Ingredients:

  • 150g porridge oats
  • 100g chopped nuts (I used a mix of pecans, walnuts and shaved almonds)
  • 40g desiccated coconut
  • 50g dried fruits(I used banana chips, raisins and chopped dates)
  • 50g whole chia seeds
  • 50g mixed seeds (I used sunflower seeds and pumpkin seeds)
  • 80g coconut oil
  • 4 tbs date syrup
  • 4 tbs honey

Melt the coconut oil, honey and date syrup in a pan, mix until blended, and set aside.

In a large bowl combine all the ingredients bar the dried fruits, then bind together by pouring in the melted coconut liquid and blending until everything is coated. Taste for sweetness, and add a little more date syrup if desired.

Spread the granola mix over baking parchment on a baking sheet and cook in the oven at 180C (fan-assisted) for around 30 minutes, until golden and toasted. Make sure to mix the granola on the sheet every 10 minutes, to ensure it cooks evenly.

Once cooked, let the granola cool on the baking sheet. Once cool, store in an airtight jar for up to two weeks. Serve with Greek yogurt and fresh berries.

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