Here's how to eat chia seeds for breakfast: Bake the superfood into a delightfully fruity, nutrient-dense cake.
Chia seeds offer a host of health benefits courtesy of their omega-3 fatty acids, antioxidants, polyphenols, and fiber. While you can feature this superfood in chia puddings, overnight oats, and quick jams, we decided to switch things up and bake them into a nutrient-dense cake.
Heat oven to 350°F. Spray 8- by 8-inch baking pan with nonstick cooking spray and line with parchment paper, leaving overhang on 2 opposite sides. Lightly spray parchment.In mini blender or mini food processor, working in batches, process oats until finely ground. Transfer to yogurt mixture along with baking powder, cinnamon, and 1/4 teaspoon salt and stir until combined. Fold in 2 cups blueberries.Transfer mixture to prepared baking pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 20 minutes before slicing.Meanwhile, in small saucepan, heat remaining 2 cups blueberries and tablespoon maple syrup with a pinch of salt on medium. Cook and lightly mash, stirring occasionally, until blueberries start to soften, 3 to 4 minutes. Remove from heat and stir in chia seeds and lemon juice. Serve spooned over oat cake.About 425 calories, 13 g fat , 8 mg cholesterol, 607 mg sodium, 68 g carbohydrates, 11 g fiber, 28 g sugar , 14 g protein
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