Chia Sprouts

Chia is a gorgeous tiny seed with great nutritional value whether you are sprouting it or just wish to grind the seed up in healthy drinks, like smoothies. Famous for a number of years as the living "fur" of inanimate pets, chia offers much much more. Note: This is the same seed we sell for Chia Micro-Greens. Our Chia is from a source which is certified organic!

/ 1/2 lb.

(3 Reviews)

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Soak 1/3 cup of seed in 1/2 cup of cool water for 2-4 hours.

These mucilaginous seeds will take up all the water. It will form a jelly mass.

They are ready to use now. If you want to attempt growing roots, see our Detailed Instructions.

Yield will be approximately 2 to 1 by weight.

If you are sprouting for a recipe, start with 1/2 as much seed as the recipe calls for.

Put seed in a glass or a wax lined paper cup. Avoid plastic as it is difficult to clean in this case.
Add 1.5 times as much water as you used seed.
Stir it all up.
Set your container anywhere out of direct sunlight.

You may use your chia in about 4 hours.
The seeds will have soaked up their fill of water by then, and as stated above:
A seed that has soaked up its fill of water has gone from dormant to alive. That is the single biggest nutritional gain the seed/sprout will go through. A soaked seed has no enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish you.

If you want to keep going - to see if you can grow some roots.....
8 - 12 hours later, stir them up again.
Because we are dealing with mucilaginous seeds, the mixture will be even thicker now.
There is no rinsing and draining involved in sprouting chia.

You may keep doing this - stirring things up - as often as you like.
The top may dry out some in-between stirrings, so doing this is an effort to keep them evenly moist.

I have gone as long as 5 days, but at some point - depending on temperature, humidity, and air circulation -
a kind of scum forms from the mucilage.
I don't want that, so I usually just soak the seeds for 4 hours and use them then.

Whatever you decide to do - enjoy the experience.

Happy Sprouting!

Because chia is mucilaginous it doesn't sprout like most sprouts. It doesn't grow long roots - or any roots in most cases. This is because once it meets water it forms a gel sack which surrounds the seed. Because of that gel sack chia cannot be sprouted in a regular sprouter. Really it is more a matter of soaking in the proper amount of water than it is sprouting. It's very simple - it's just unique. To learn what mucilaginous means in regards to chia - what a gel sack really is; take one chia seed and put a few good drops of water on it. Wait for 30 minutes and see what has formed around this lovely seed. THAT is a gel sack! In nature this means that the seed has all the moisture it needs - in this case thoroughly surrounding the seed - in order to germinate. This is truly amazing, is it not? That's mucilaginous!

Something you need to understand about sprouts: A seed that has soaked up its fill of water has gone from dormant to alive. That is the single biggest nutritional gain the seed/sprout will go through. The roots are not necessary. We're just used to seeing them and so we want to. Let that go and enjoy chia sprouts - or as we should call them - chia soaks.

Our current Chia is awesome! This is a vivacious seed!

Seed Shelf Life: 5 years. Store in cool, dark, dry spot. Store in freezer to extend shelf life.

Cha-cha-cha Chia!

Chia is experiencing a comeback among athletes, raw foodists, nutritionists, as well as people who just want to lose weight and increase energy.

This ancient Aztec food, grown throughout North America, can be made into many delicious drinks and dishes. It is gluten-free and anti-allergenic. Chia is incredibly nutritious; Loaded with protein, it is high in Omega-3, higher even than flax. Research has shown that Omega-3 acids reduce inflammation and help lower the risk of heart disease, cancer, and arthritis. It is particularly rich in alpha-linolenic acid, the essential Omega-3 acid needed for crucial brain function. It has proven to heal dry skin and eczema.

Chia is high in Vitamins A, E, B6 (Niacin), Folic Acid, as well as Calcium, Phosphorus, Magnesium, Manganese, and Potassium, among others. It is high in essential and non-essential amino acids and phyto-nutrients. Because Chia seed forms a gel coat around the seed when it gets wet, it takes longer for carbohydrates to convert into simple sugars in the stomach, providing a feeling of fullness. It also controls food cravings and balances blood sugar.

A good book on Chia is Chia: The Complete Guide to the Ultimate Superfood, by Wayne Coates, PhD. The research he lays out is extensive and easy to understand. Plus, he includes many delicious recipes. You don’t have to follow his diet regimen, but…chia guacamole? Mexican chia pilaf? Chia Chipotle Bean Burgers? How about a Spicy Green Chocolate Shake? Must ttys!

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Chia seeds are wonderful because they are so versatile. Chia can be sprouted, used as an egg replacer, blended into smoothies (soaked or not soaked), use to made vegan puddings, with a nut or animal milk to make a breakfast that taste like farina/malt-o-meal, last but not least on my personal list used as a thickener for a number of things including dressing.


I picked up a Scooby Doo Chia Pet on the cheap at a thrift store. It was brand new, I got it on a lark but then realized this was ideal way to sprout the chia seeds. Easy to do, just keep the terra cotta pet full of water once a day.


I have been mixing chia into smoothies for a few months. I like it a lot. Thought I'd try sprouting it because sproutpeople told me how. They do sprout a little with the instructions they give but like Gil says a soaked seed is alive so the sprout root doesn't really matter. I like soaked-sprouted chia because its not as crunchy and it makes my smoothie even smoother - but sometimes I like the little crunch it has mixed in straight. I switch it up based on my mood.

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