- Dish type
Makes a lovely change from porridge and with the addition of chia seed - it's more nutritious! All made in the slow cooker so you can wake up to a cosy hot breakfast. Instead of blueberries, you can add whatever fresh or dired fruit you happen to have or like!
20 people made this
- 1 litre soya milk
- 1 litre water
- 350g quinoa
- 300g blueberries
- 80g chia seeds
- 80ml honey
MethodPrep:5min ›Cook:6hr ›Ready in:6hr5min
- Stir soy milk, water, quinoa, blueberries, chia seeds, and honey together in a slow cooker.
- Cook on Low 6 to 8 hours.
Chia seeds are extremly nutritious. They are available at Holland & Barrett online, sold under bread ingredient.
Reviews & ratingsAverage global rating:(18)
Reviews in English (13)
easy to make and it made a nice change from porridge - I replaced the soya with cows milk and used frozen summer berries instead of blueberries.(handy tip! I got the chia seeds from www.beyond-human.co.uk at less than half Holland-15 Jan 2013
LOTS of potential with this one. I'll do it again with other berries, other added ingredients, nuts, etc. Needed a bit more sweet for my taste.-18 Nov 2012
by Marcia W
Everyone complains of lack of flavor. The one essential missing ingredient....salt! And salt is NOT something I like. Nothing tastes good without an appropriate amount of salt.-15 Dec 2013
Blueberry Chia Seed Pancakes
Well, I’ve done it. I went ahead and put CHIA SEEDS in my pancakes. Chia seed pancakes are now a thing. Truth be told, I don’t know why it’s taken me so long to do so. No seriously, there’s nothing special about these pancakes except for the fact that, thanks to the addition of chia seeds, we can call them chia seed pancakes. THAT’S BASICALLY IT. But they're fluffy and topped with lemon yogurt and blueberries.
How to Make Blueberry Chia Seed Jam
Now tell me I’m not alone here. I am 35 (almost 36), and I still get a craving for a good old fashion PB&J. Something about it takes me back to my childhood and makes me feel all warm inside. But let’s face it. Back in the day, my PB&J was served on white bread with peanut butter and jelly that I am sure was loaded full of sugar. So what do we do here? We switch it up for healthier options, like whole wheat gluten-free bread, organic peanut butter, and some homemade chia seed jam. Now I can venture back into my childhood memories without sending my hormones into a complete tizzy.
So this jam is literally “my jam.” Besides my occasional PB&Js, I add it to my morning oats, slap it on a rice cake, or mix it into some dairy-free yogurt. The best part is you can personalize it any way you would like. You are into strawberries. Make that your jam. How about peaches? That could be your jam. But for today, I will be showing you how to make Blueberry Chia Seed Jam.
This recipe will yield about two 8oz mason jars of jam. So, if 16 ounces of jam sounds like too much for you, just cut the recipe in half. The blueberry chia seed jam will last about 2-3 weeks in your fridge.
Lemon Chia Seed Blueberry Superhero Muffins
For quarantine baking you can feel good about
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats (gluten-free if sensitive)
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 3 eggs
- 1 cup grated yellow or white carrots (about 2 carrots), peeled
- 1⁄2 cup honey
- zest of 1 lemon
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup virgin coconut oil, melted
- 1 cup blueberries (fresh or frozen)
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond flour, oats, chia seeds, baking soda, and salt.
In a separate bowl, whisk together the eggs, carrot, honey, lemon zest, lemon juice, and melted coconut oil. Add to the dry ingredients, mixing until just combined. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
GLUTEN-FREE: Use certified gluten-free oats. DAIRY-FREE. VEGETARIAN.
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Blueberry Breakfast Quinoa
I’ve become a bit obsessed with quinoa – I’m so obsessed that I actually counted 5 bags of Bob’s Red Mill quinoa in my pantry. Plus a bag of TJ’s red quinoa. I think I might have a Costco-stash of quinoa somewhere around the house too.
Yeah, like I said. I’m obsessed.
Jason won’t actually touch quinoa with a 10-ft pole so all this quinoa is actually just for me.
So in an effort to use some of it up, I decided to make a simple breakfast quinoa. It’s more like a quinoa-type-cereal, except it’s packed with protein, fresh blueberries , drizzle of honey for a touch of sweetness, and sliced almonds for that added crunch. It’s the perfect way to start off your morning, or even fulfill your hungry cravings during the midnight hour!
Blueberry quinoa breakfast bake
Before we talk about this delicious blueberry quinoa breakfast bake I wanted to let my low histamine friends know about my Pinterest account – Through the Fibro Fog. I’ve been working hard lately to update my boards and pins with my content and that of others so there is lots (and lots!) of low histamine recipe content on there for you to enjoy. I’ve got dedicated boards to meat and poultry, vegetarian, vegan, gluten-free and dairy-free meals, as well as sides, desserts, snacks and many more! So come over to find lots of content to make cooking breakfast, lunch and dinner easy, fun and super tasty!
Now on to this fruity breakfast recipe . . .
Full of sweet blueberries, maple syrup and healthy quinoa, this blueberry quinoa breakfast bake makes a great change from oat-based breakfasts which are usually my go-to. Inspired by a similar dish on the Simply Quinoa website, I’ve made some changes to make it low histamine-friendly in line with the SIGHI food list for histamine. Instead of fruits that are restricted on this diet, the focus is on the deliciousness (is that a word?!) of blueberries, and a hint of maple syrup. The toppings of coconut cream and ‘allowed’ nuts and seeds really make this dish, so I would advise not skipping on these. It’s such a lovely warming breakfast or brunch option and great for lazy weekend mornings.
And yes, this dish isn’t the most photogenic I know – promise it tastes better than it looks!
Quinoa for breakfast?!
Quinoa makes a great change from oats in breakfast dishes, but I admit I was a bit skeptical about using this seed in a sweeter dish. I’m very used to eating quinoa as a savoury meal, such as in my coconut turmeric quinoa risotto, but haven’t tried it sweet before. Well, I wish I had tried it sooner! In this recipe the quinoa really takes up the flavours of the blueberries, coconut and maple syrup and is delicious!
As well as being very filling, quinoa is also full of wholesome nutrients. A good source of plant-based protein, and a ‘complete’ protein’, quinoa is perfect for when you prefer to have a less carb-heavy breakfast and it is also a good source of fibre, iron, magnesium and zinc, amongst other vitamins and minerals. This recipe uses white quinoa, but for savoury dishes a quinoa blend makes a nice change.
One of my most-used kitchen appliances is my nutribullet. This recipe uses it to make the ground flaxseed for the flax egg, but I also use it to make smoothies, soups, salad dressings and whizz up nuts or seeds. There probably isn’t a day that I don’t use it, so it was well worth the purchase. If you prefer to buy ground flaxseed, then Bob’s Red Mill does a golden linseed meal that would be great for this recipe.
Maple syrup is a great low histamine option for adding sweetness to dishes, whether in this breakfast recipe or in others on this blog such as the maple coconut granola or the maple chia pudding. My favourite brand is the Clarks maple syrup as it has a good taste and is affordable too.
Don’t forget to pin the post and sign up to my newsletter for more low histamine recipes!
Chia Seed Quinoa Muffins
Start your morning off right with these healthy chia seed quinoa muffins!
- 2 cups Cooked Quinoa
- 1 cup Whole Wheat Flour
- 1 cup All-purpose Flour
- ¾ cups Brown Sugar
- 1-½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Chia Seeds
- ¾ cups Fat Free Milk
- 1 whole Egg
- ¼ cups Plain Greek Yogurt
- 1 teaspoon Vanilla Extract
Cook quinoa according to package directions and let cool for about 5 minutes.
In medium bowl, combine quinoa, flours, sugar, baking powder, salt and chia seeds.
In a smaller bowl, whisk together milk, egg, yogurt and vanilla extract. Slowly add to quinoa mixture and stir until just combined.
Divide mixture evenly among greased muffin tins and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for about 5 minutes and enjoy!
Blueberry Chia Pudding with Figs, Hazelnuts and Maple Syrup
As a health coach, one of the things I hear frequently from clients is that breakfast is one of the most difficult meals to eat “clean.” I’ll hear comments like, “…but Lisa, how do I eat breakfast without cereal, bread and oatmeal?!” As if those are the ONLY three options for breakfast.
It’s funny how we have it ingrained in our brains that cereal grains are the way to go (and the only “healthy” thing to eat) for breakfast. But I’m hear to burst your bubble…in the most loving way possible. Because it’s totally possible to eat a healthy, nourishing, vibrant breakfast that doesn’t include any cereal grains – that’s 100% gluten and grain-free – and packed with more vitamins, minerals and nutrients than you’d ever get from your former breakfast options (see, I’m already assuming you’re gonna convert!).
In fact, as I was writing this post I went back through my recipes and realized something – that the “breakfast” category is the most popular recipe category on my website. That means there’s oodles of healthy breakfast options for you (and I’ve linked several below).
But today, let’s chat about this crazy delicious recipe for blueberry chia pudding. You’re pureeing high antioxidant blueberries and mixing with chia, which are also high in antioxidants and loaded with fiber, protein and heart healthy Omega 3’s. Then, you’re topping with figs (one of my favorite fruits!) which help to lower cholesterol, reduce the risk of heart disease and prevent constipation, all thanks to the numerous vitamins, minerals and nutrients packed in these mini fruits. On top of that, you’re adding crunch and flavor with hazelnuts and sweetness with maple.
After you eat this breakfast, I promise you won’t be missing a bowl of cereal. Ever.
PS – watch my video for a step-by-step tutorial on How to Make Chia Seed Pudding