I’ve used chia seeds in the past and I agree they add bulk without much flavour so they could be added to pretty well anything without interfering with the flavour. I haven’t baked in ages but I’ve heard you could sprinkle some in your baked goods. When I’ve had chia seeds in the past I’ve added them to my oatmeal and granola. I’ve also heard of people adding it to water so the seeds expand and it will fill you up more like this:
(Picture compliments of Google images.)
I take them daily in water but I don’t let them expand. I just pop the serving into some water and drink it down. The idea is they’ll expand pretty quickly in your stomach anyway. As for whether it helps with anything … 
I put a heaping tablespoon of chia in my morning cooked oatmeal. It adds a very tiny bit of crunch, but is not really apparent.
The Mayo clinic has a post about the benefits of chia.
Just a PSA for those new yo chia seeds.
If you’re diet has not already been high in fiber adding chia can lead to sudden uncontrollable, ahem, urges.
Ta-da! A grain based desert!? I’ve learned a lot! Thanks all.
Will you make them again?
So what exactly are we looking at? Oats, dried fruit, and ..?
Edit: Read back in the other thread and found it: https://feelgoodfoodie.net/recipe/oatmeal-breakfast-bars/
I think so. I think my oatmeal cravings are seasonal, and lately it’s been neith hot bowl of porridge, nor peak of season stone fruit jam bar. This might make a good compromise.
I will not be making this recipe for jam from dried apricots again 
, although a bit of it worked okay in this application.
Caramelized by the time it set up, and barely tasting of fruit.
Yes; I liked the blog post and ETA that it included some estimates of nutritional information.
Nutrition
Calories: 92kcal, Carbohydrates: 16g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 20mg, Sodium: 92mg, Potassium: 93mg, Fiber: 1g, Sugar: 8g, Vitamin A: 30IU, Calcium: 36mg, Iron: 1mg
