I wasn’t introduced to chia seeds from Instagram or Pinterest, but the plethora of pictures of pretty puddings and overnight oats did spur me into buying a package when I saw them on sale.

When I first was introduced to chia seeds in school, I was fascinated with the way they gel up without any heat and can create puddings, jams, and thickened textures in hardly any time. So when I finally got my hands on some I was pumped to try it!

What are chia seeds?

Though they don’t have much flavour, chia has a lot of nutritional benefit. It is a source of plant protein, and is gluten free and low FODMAP (at 2 tablespoons). It contains iron, calcium, magnesium and zinc, along with essential omega 3 fats, and soluble fibre. 

Unlike other seeds, such as flax seeds, you don’t need to grind chia to get the nutritional benefits. You can simply add it to your food and enjoy the nutritional boost (check out this great seeds comparison)! And like I’ve found, a package can last really long because you only use a few tablespoons at a time.

My chia seed experimentation

First I tried combining chia seeds with some coconut milk, coconut flakes and dates, and it really got a pudding consistency (aka, it “pudded”) and looked really pretty. But it still gives me bad feelings when I remember how it tasted. I’m not sure though if that was the coconut milk or the chia texture… My mom was a big fan though!
Chia coconut and date pudding in a glass dish with ingredients strewn around
Next I tried a cranberry “jam”, and that was a big hit, and so delicious! The chia seeds worked really well in that, and the jam texture was spot on.
Most recently I tried a pudding again (those Instagram pictures got me!). This time I combined pureed strawberries and almond milk with some vanilla sugar. Though significantly tastier than my first try, I still wasn’t a fan (neither was Mom this time; she doesn’t like almond milk). So I combined it with oats to make overnight oats, and that was terrific (Mom was also a big fan).
For now, I’m adding chia seeds to my overnight oats and I’ll definitely make more fruit jams with it because it’s super cool that you can get a jam texture without adding pectin or sugar. As for making a pudding? I’ll probably be convinced to try it again. Maybe a chocolate chia pudding would be good…

Have you tried chia seeds? What’s your go-to way to enjoy them?

Cranberry Chia Jam
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins

Whole cranberries give a delicious tangy burst that pairs well with everything from meat to peanut butter sandwiches. 

Course: Side Dish
Cuisine: dips
Keyword: chia, cranberries, jam
Servings: 1 cup
  • 2 cups whole cranberries
  • 2 Tbsp. water
  • 4 Tbsp. lemon juice
  • 2 Tbsp. chia seeds
  • 2-3 Tbsp. brown sugar
  • 1/8 tsp. cinnamon
  1. Place cranberries and water in a covered saucepan over medium heat.
  2. Cook until cranberries begin to bubble and pop, about 10 minutes.
  3. Remove from heat and mash cranberries with a fork
  4. Stir in remaining ingredients.
  5. Transfer to glass container with airtight lid, and allow to cool before refrigerating.
Recipe Notes

Lasts in fridge up to one week.