Chia seeds have exceptional health benefits, so I've been working hard to incorporate the poppy seed-like bits of goodness into as many foods as possible. This one turned out to be the most tastiest so far. The coffee cake can be eaten any time, but served with fresh fruit, it makes a relatively healthy and definitely filling breakfast.

2 cups flour

1 cup granulated sugar

1/2 cup light brown sugar

1 tablespoon cinnamon

1/2 cup canola oil

1/4 cup chia seeds

1 cup sour milk*

1 egg

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

Preheat oven to 350 degrees. Use cooking spray to grease then flour a 9 X 13 baking pan.

In large mixing bowl, combine first four ingredients. With pastry blender, mix in oil. Reserve 1/2 cup for topping. Stir in chia seeds until well distributed. Add remaining ingredients, stirring just until combined, ensuring all dry ingredients are moistened.

Pour batter into prepared baking pan; top with reserved ingredients, sprinkling fairly evenly across batter.

Bake 30 minutes or until center springs back when touched.

Cut, serve, enjoy—and feel no guilt about eating cake as the chia seeds make this one healthier than most.

*To make sour milk: Pour 1 tablespoon lemon juice or vinegar into a measuring cup then add milk to equal one cup; let stand five minutes then add to recipe as directed.