Chia Seed Oatmeal Wheat Germ Blueberry Muffins

Chia Seed Oatmeal Blueberry

Chia Seeds

My goal this year is to try new foods that will provide health benefits. I’ve picked chia seeds to start with. It’s a food I’ve never purchased before or eaten.

While researching chia seeds, I learned they are a staple in Latin America. This seed is from a flowering plant in the mint family and are either white or black.

Chia seeds have a lot of health benefits. They are full of fibre, which keeps our bodies regular. They also have omega-3 essential fatty acids, which are good for our hearts. Not only that, they are high in antioxidants and stop free radicals from damaging our cells, and also have some protein.

One cool thing I found out is that chia seeds do not need to be refrigerated and can last up to four years in your pantry, when if stored in a sealed container.

Chia seeds are a versatile food with no distinct flavour, so they won’t outshine other ingredients. The seeds should be added to water before eating and will become gelatinous. It’s not wise to eat them straight from the bag because that could cause tummy upsets.

So, throw them into your soups, stews, and your morning porridge. They
are also perfect in puddings and smoothies. Another suggestion is to use them in Overnight oats, chia seed blueberry muffins and chia seed, oatmeal, coconut chocolate chip cookies.

Chia seeds

A delicious healthy blueberry muffin with chia seeds, wheat germ and oats. It's a muffin to serve for breakfast or send in the kid's lunch.

Chia Seed Blueberry Muffins

Chia Seed Oatmeal Wheat Germ Blueberry Muffins

These muffins are a great healthy option for busy mornings or a midday snack. Freeze an extra batch ahead of time to always have some on hand.

Ingredients for chia seed oatmeal wheat germ blueberry muffins

Makes approximately 12 muffins

Ingredients:

1 1/2 cups large oats
1 cup all-purpose flour
2/3 cup white sugar
1/4 cup wheat germ
3 tablespoons chia seeds
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1/4 cup 1% milk
1 egg
1/2 cup vegetable oil such as canola or safflower
1 teaspoon vanilla extract
1 cup plain 2% yogurt

Directions:

Line a muffin tin with paper liners.

Preheat oven to 350° F.

In a large bowl, combine all the dry ingredients along with the blueberries and give everything a good stir.

In a small bowl, combine the remaining ingredients and whisk them all together.

Add the wet mixture to the dry ingredients and stir until just combined.

Spoon into the muffin tin and bake in the oven for 20 to 23 minutes until nicely brown and cooked through.