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  • Writer's pictureDanny Joyce | Editor

Celebrate National Chia Seed Day with recipes from Chia Bia!

March 23rd marks National Chia Seed Day.

Did you know Chia is the Aztec word for 'strength‘ and Bia means 'food' in Irish? Harnessing this philosophy, the team at Chia Bia have incorporated the benefits of their nutritious range.

Chia Bia are passionate about Chia, obviously! So much so that they were the first to bring chia seeds not only to Ireland but to Europe and since then they have worked hard to spread the word on how nutritious and versatile these small but mighty seeds are! Eli Brecher, registered nutritionist has shared the benefits of including Chia Seeds in your diet for a happier, healthier life, including that they are:

• High in fibre

• Rich in Omega3

• Packed with Protein

• Loaded with Antioxidants!

Chia Bia have created the below series of delicious recipes to celebrate Chia Bia’s National Chia Seed day!

Blueberry Oat Breakfast Bars

Prep Time: 10 mins

Cook Time: 30 mins

Total time: 40 mins

Servings: 9


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


• 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


1. Preheat oven to 350 °F/175 °C.

2. Line a 9x9in square pan with parchment paper.

3. Mash the banana in a mixing bowl and add maple syrup, applesauce, coconut oil and vanilla extract.

4. Mix well using a hand mixer.

5. Add the oats, cinnamon and salt, mix until well combined. The mixture will be quite moist.

6. Transfer the base layer into the square pan. Smooth it out with a spatula until nice and even. Bake for 11 minutes.

7. In the same mixing bowl, combine all the ingredients for the topping until well combined. Remove the pan from oven.

8. Pour topping mixture over the base and spread it out evenly.

9. 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.

10. Bake for an additional 20 minutes.

11. Allow the bars to cool and set before slicing the squares.

12. Enjoy!

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


• 50g cashews, finely chopped

• 200g frozen raspberries

• 150g natural yoghurt

• 70g milk

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

• 40g pure maple syrup

• 20g LSA (optional)

• 10g lime juice

• 2 tsp rolled oats

• 2 tsp chocolate shavings

• ½ tbsp Chia Bia Gut Health chia seeds

• 50g fresh raspberries


1. Add frozen raspberries, yoghurt, milk, half of the avocado, syrup, LSA (optional) and lime juice, to a blender then blend on highspeed until smooth.

2. 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


• 65g rolled oats

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

• 4 eggs

• 160g milk of choice

• 40g butter, softened, plus extra to serve

• 1 tbsp Chia Bia Milled Chia Seed

• 150g spelt flour

• 2 tsp baking powder


1. Place oats into a blender or food processor and blend until they are very finely milled.

2. Add banana (approx. 90 g), eggs, milk, butter and chia seeds and blend until smooth.

3. Add flour and baking powder and blend until combined.

4. 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.

5. Serve pancakes warm with butter.

Vanilla and Honey Toasted Muesli

Preparation time: 15 mins

Total time: 35mins

Serving size: 10 portions


• 1 heaped teaspoon of cinnamon

• 100g almonds, chopped

• 80g pecan nuts or walnuts, chopped

• 60g dried apricots, chopped

• 250g rolled oats

• ½ tsp ground cardamom

• 70g sunflower seeds

• 70g pumpkin seeds

• 20g sesame seeds

• 20g Chia Bia Immune Support chia seeds

• 100g raisins

• 40g dried blueberries (optional)

• 60g dried cranberries

• 60g shredded coconut

• 1 - 2 tsp natural vanilla extract

• 130g honey

• 40g olive or rapeseed oil


1. Preheat oven to 150°C. Line 2 baking trays (40 x 35 cm) with baking paper and set aside.

2. 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.

Visit for more information and recipe inspiration.

Slán go fóill.


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