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Chia & Flax Seed Breakfast Bowl

These last few weeks I’ve been mixing up my diet a little, and opting for a more ‘high-fat/low-carb/keto‘ approach. I can honestly say that I’ve felt such a difference in only a short period of time. Initially the whole idea seemed a little out of balance to me. However having done more research into this way of eating (and feeling some the benefits), I’ve been pleasantly surprised. 

This Chia & Flax Seed Breakfast Bowl has been my go to breakfast option while testing out this new way of eating. It’s quick, fulling and so easy to make, not to mention versatile in that you can have it cold or warm.

All I do is pop the chia and flax seeds into a wide jar with some coconut milk the night before, leave to swell in the fridge, and they’re ready to serve in the morning. So easy and it saves so much time. If you’d rather fancy something warm, pop the seeds and coconut milk in a small sauce pot over a medium heat until fully swelled. So simple!

What Makes this Chia Bowl So Great?

I love the taste that the toasted coconut shavings add to the dish, not to mention the toasted coconut aroma that drifts throughout the house – yum! It also adds such a delicious crunch, and if you’re a texture loving girl like me, you’ll love it! They add such a divine contrast to the soft swollen chia seeds and balance out the bowl perfectly. 

Topped with Low GI (Glycemic Index) fruit like golden kiwi, along with some roasted almonds and delicious chopped prunes, this breakfast bowl really offers so much fantastic nutrition – predominantly in the form of healthy fats.

To delve a little deeper into the low carb/high fat way of eating, I did some of my own research (as you do) to learn more about what is actually happening in my body when I opt for healthy fats as an energy source. Basically that’s it – instead of your body burning sugar (ie. carbohydrates) for fuel, it’s transitioned into a ketogenic state whereby it’s using fat as fuel. Not only is this great for sustained energy and mental clarity – it assist your body in burning already stored fat for fuel – as there’s an absence (or very little) carbohydrates to use. 

What Effects Have I Felt?

In the past I’ve experimented with loads of different ways of eating. I tried the low fat/high carbohydrate way for a bit, and while initially a high carb meal (ie. Banana Ice Cream/Smoothie Bowl) can give me heaps of energy – I never felt completely sustained energy. The effects it had on my sugar levels were quite considerate and I ended up having to use way more insulin than normal.

Once I got onto the ‘carbohydrate train‘ I felt it was very difficult to get off. I feel I was constantly wanting more carbs and ultimately more sugar which lead to more eating and more insulin. You can see how I feel that this way of eating wasn’t for me, even though I’d read loads of books about HCLF and genuinely loved the idea of it. 

So I chopped and changed and switched my ways of eating, until I feel I eventually got to a point where enough was enough! Was I lacking in something to make me constantly feel the need for food or something?? And I particularly remember feeling this way during my high (healthy) carb days. Always the feeling of needing something. This has all come to a bit of a standstill since eating a high fat/low carb diet. 

I don’t feel those incessant ominous cravings anymore. I feel content after each meal. I have heaps of sustained energy. My mental clarity has definitely increased. I’ve lost weight. But most importantly, my sugar levels have completely plateaued in awesome ranges. Now, there are the odd days where things will just be completely out of whack, but that’s normal in the life of Type 1 Diabetes. Though I can honestly say, I’m amazed at how quickly I’ve felt these changes.

I do want to clarify that I haven’t gone into a complete ketogenic state, but have tried to keep my carb intake to a minimum and have increased my fat intake. Another thing I’ve also done – which I feel could also be a playing factor – is that I’ve tried to cut out soy. No soy milk, not tofu, a tiny bit of tempeh, no edamame. I feel that this has helped too, and feel that soy actually doesn’t do wonders for me.

My protein sources have included heaps of chickpeas, beans, some lentils and nuts and seeds (ontop of my B12 and Iron supplements). LOADS of greens like broccoli and a shit tonne of spinach/swiss chard. Not to mention my ever increasing love affair with brussel sprouts, just can not seem to get enough of them! 

I will confess that I have also been having a vegan bulletproof coffee in the mornings too, although I tend to have this about 45mins after breakfast to allow for maximum absorption of nutrients. A double shot of organic freshly ground coffee, steamed coconut milk and 1-2 teaspoons of organic cold pressed coconut oil – wizzed up in the Nutribullet. I don’t normally drink coffee, and went off it for a while, but I have really been enjoying these bulletproof ones of late. And with coconut milk – ya-ummm!!!! 

I want to encourage you to find what work for your body. Each and every one of us is so different, and what works for me may not work for you – and that is completely ok! It’s hard when there are so many amazing influences out there – and can feel quite daunting at times, but just try hard to listen to your body and see it’s signs. Most importantly, be patient and kind to yourself. 

5 from 1 vote
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Chia & Flax Seed Breakfast Bowl
Prep Time
10 mins
Total Time
10 mins
 

A quick and easy flavorful breakfast option that is full of healthy fats and great nutrition. Perfect for sustained energy and mental clarity, it encourages your body to burn fat for fuel instead of sugar. Low in carbohydrates and 100% plant based vegan goodness

Course: Breakfast
Cuisine: Dairy Free, Grain Free, Paleo, Refined Sugar Free, Vegan, Vegetarian
Servings: 1
Author: Wellness with Taryn
Ingredients
  • 3 TBS White Chia Seeds
  • 2 TBS Golden Flax Seeds
  • 1 TBS Sunflower Seeds
  • 1-2 Tsp Organic Cinnamon
  • 2/3 Cup Coconut Milk - add more to suit your liking
  • 1/4 Cup Coconut Flakes - toasted
  • 3-4 prunes - chopped
  • 8 Almonds - toasted
  • Golden Kiwi Fruit - or what ever fresh low GI fruit you have
Instructions
To prepare the night before
  1. Add the chia seeds, flax seeds, sunflower seeds and cinnamon to a jar or bowl. Mix together and add the coconut milk. Stir well. Seal and leave in the fridge to swell overnight.

  2. Ideally you'll want to swell the chia and flax seeds overnight, however it's not 100% necessary. You can leave them to swell for about 15mins prior to serving. 

Chia and Flax Seed Breakfast Bowl
  1. Remove the chia seed mixture from the fridge and stir well. If it's a bit solid and you'd prefer it a bit looser - add a little extra coconut milk. 

  2. In a small sauce pan, add the coconut shavings and almonds on a medium heat and lightly toast them. 

  3. While the coconut it toasting, chop up the kiwi fruit and prunes.

  4. Add the chia seed mixture to a bowl, and place the kiwi fruit and prunes with the toasted coconut and almonds on the top. 

  5. Serve and enjoy.

Recipe Notes

Use Organic where ever possible - Overnight setting in the fridge is required, however not 100% necessary - 15 mins 'swell' time is thus required from the chia seeds. 

 

I do hope you enjoy this easy recipe, subscribe below to stay undated and enjoy the rest of your beautiful weekend!

 

 

 

2 thoughts on “Chia & Flax Seed Breakfast Bowl

  1. Taryn I loved this recipe but I had to add loads more coconut milk because it turned out so stiff (it wasn’t a problem that couldn’t be rectified : ) ) I was wondering what I did wrong …. well really there is no wrong here is there ? I just wanted to say thank you anyway. Angela x

    1. Hi Angela,
      Thank you so much for your comment and your feedback. I have revised the recipe and adjusted the coconut milk measurements, tested and seems to be perfect!
      I’m so glad you liked the recipe (it’s so tasty) and thanks again for the awesome star rating!
      Taryn
      Xxx

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