A cozy, nutrient-packed way to start your day that’s as easy as it is satisfying.
For me, oatmeal has always been a go-to: quick to whip up, endlessly customizable, and hearty enough to power me through a busy morning. This version takes your classic oats and gives them a boost with the addition of chia seeds—those tiny powerhouses that seem to show up in every “superfood” list. But don’t worry, this isn’t one of those trendy recipes that overpromises and underdelivers. It’s just simple, good food, delicious and easy as can be.
The whole family got on the oatmeal wagon after a vacation where we stayed at a hotel that offered an “oatmeal bar” every morning. There was warm oatmeal ready to go, plus an array of delicious toppings—from fresh fruit to chopped nuts and maple syrup—that let everyone build their perfect bowl. Since then, oatmeal’s become a staple in our kitchen, and we’ve had a lot of fun creating our own versions at home.
What makes this chia seed oatmeal special is its balance of texture and flavor. The oats turn creamy as they cook, while the chia seeds add a subtle crunch. Cinnamon brings warmth, vanilla adds fragrance, and a drizzle of honey adds just enough sweetness. And with just a handful of pantry staples, you’re minutes away from a breakfast that feels indulgent without weighing you down.
Is Chia Seed Oatmeal Healthy?
Yes. It’s naturally sweetened (with the option to adjust or swap out the honey), dairy-free, and made with wholesome ingredients. Chia seeds are rich in fiber, omega-3 fatty acids, and plant-based protein, making them a smart addition to any meal. Rolled oats bring slow-digesting carbs, while almond milk keeps things light. Simply swap honey for maple syrup to make it vegan.
Why Add Chia Seeds To Oatmeal?
Chia seeds may be tiny, but they bring a lot to the table—literally. Besides their impressive nutritional profile, they absorb liquid and take on a gel-like texture that helps naturally thicken oatmeal. They also provide a great contrast to the soft oats, giving your breakfast a bit more body and bite. And since they’re virtually flavorless, you get all the nutritional benefits without altering the taste of your favorite breakfast bowl.
How Do I Store Leftovers?
Store any leftover oatmeal in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of almond milk or water to loosen it up.
Serving Suggestions
Top your chia seed oatmeal with sliced bananas and a dash of extra cinnamon or fresh berries for a fruity finish. For a dessert-for-breakfast vibe, a few dark chocolate chips and a dollop of Tahini or cashew butter can turn your bowl into something truly dreamy. For an extra-special bowl, add a swirl of homemade Healthy Strawberry Chia Jam.
For more fabulous oatmeal recipes, look no further. Carrot Cake Oatmeal, Baked Apple Oatmeal, or Protein Oatmeal all make for great breakfasts. Or try Savory Oatmeal for a different take. There’s surely an oatmeal out there for everyone!
Recipe
Ingredients
- ½ cup old-fashioned rolled oats gluten-free if needed
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- Pinch of salt
- 1 cup unsweetened almond milk
- 1 tablespoon honey or sweetener of choice, to taste
- ½ teaspoon vanilla extract
- Toppings of your choice
Instructions
- In a small pot, stir together the oats, chia seeds, cinnamon, and salt.
- Stir in the almond milk,
- Bring to a boil over high heat, then reduce the heat to medium and simmer until the oats are soft and thick, about 3-5 minutes depending on the thickness you like.
- Remove from heat and stir in the honey and vanilla.
- Add toppings and DEVOUR.
There are no measurements
Hi Kate – Measurements are on the recipe card at the bottom of the post. Enjoy!
I am a follower of Jesus Christ also. I am in kidney failure and so my diet has changed a lot. A friend suggested that I use flax and chia seed in my diet and so I appreciate your suggestions with chia see. I will try them next time I make oatmeal. I can’t use almond milk but I use Lactaid whole milk. Merry Christmas to you.
So glad to hear you enjoy this recipe! Thanks for reading.