SWAT: Seeds

No Spoon Necessary layers amaretto-infused peaches, creamy chia seed pudding, honey-spiked whipped cream, and rich caramel sauce in a glass. The crushed amoretti cookie garnish on top adds just the right amount of crunch, too. To find the recipe, click here.

This oatmeal from The Hungry Hutch gets an extra boost of healthy with the addition of flaxseeds. Note that this recipe doesn't have any other sugar added beyond the sweetness of the banana and the dark chocolate. Check it out here.

Coley Cooks spices her oat, nut, and sunflower seed granola with cinnamon, cardamom, ginger, pepper, cloves, and coriander. Check it out here.

"I've said this more than a couple of times – I just adore my Yotam Ottolenghi cookbooks. All of them," Seduction Meals says. This show-stopping recipe is featured on the cover of Ottolenghi's cookbook, Plenty; click here to read Seduction Meals' journey recreating his iconic recipe.

Baking in a Tornado Blogger brings us this easy-to-make fall-inspired bark. First, she melted vanilla-flavored chocolate, then topped it with dark chocolate chips, roasted pumpkin seeds, dried apricots, and dried cranberries. Click here to see her recipe.

Blogger Food in Jars let chia seeds marinate in maple syrup and olive oil to activate their "chia goo." Then, she mixes her concoction into her granola mixture featuring thick-cut rolled oats, mixed nuts, cinnamon, nutmeg, and a pinch of salt. Click here for the recipe.

Blogger Oat & Sesame makes eponymous oat and sesame chocolate chip cookies. In addition to the black sesame seeds, she also folds tahini and toasted pecans into the cookie batter, further deepening the flavor. Check it out here.

In Dairy of a Mad Hausfrau's recipe, beautiful pears are wrapped in a tender poppy seed-studded cake. She notes that the pears even "stay crisp and juicy even after baking." Click here for the recipe.

Spiced pumpkin seeds are the perfect complement to this persimmon and cranberry fall salad from Mon Petit Four. Click here for the recipe.

Make Our Daily Bread uses a rye sponge as the base in this earthy Bavarian-style bread. She also mixed in pumpkin seeds roasted in soy sauce for an umami-rich touch. Find her recipe here.

If you didn't know, quinoa is actually a seed! To make these chips, Coley Cooks makes a batter with blended quinoa and then thinly spreads it out on a sheet pan to bake. Find her recipe here.

"Try a new take on rice crispy treats with these gluten-free tahini brown rice crispy treats!" A Dash of Megnut writes. These treats are made with brown rice cereal, sesame seed paste, and tahini (no marshmallows!) and then garnished with a sprinkling of sesame seeds. For this recipe, click here.