Healthy high fiber breakfast idea recipe in comments
Healthy high fiber breakfast idea 🤤 recipe in comments is a easy American recipe that serves 2. 250 calories per serving. Recipe by Shakayla Felice on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $5.00 total, $2.50 per serving
Ingredients
- 1.5 cups Coconut Milk (full‑fat, canned or carton)
- 6 tablespoons Chia Seeds (organic, raw)
- 2 tablespoons Maple Syrup (pure maple syrup)
- 0.5 teaspoons Vanilla Extract (pure vanilla extract)
- 0.5 cup Mixed Berries (fresh or frozen, optional for topping)
- 0.25 cup Granola (store‑bought or homemade, optional for topping)
Instructions
Measure chia seeds
Measure 6 tablespoons of chia seeds using measuring spoons and place them in a mixing bowl.
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Add coconut milk
Pour 1½ cups of coconut milk over the chia seeds.
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Add sweetener and vanilla
Add 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract to the bowl.
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Initial whisk
Whisk the mixture vigorously until the chia seeds are fully incorporated and no dry clumps remain.
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Let it sit
Allow the mixture to sit for about 1 minute. You’ll notice some separation as the chia begins to absorb the liquid.
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Second whisk
Whisk the pudding again to break up any remaining clumps and ensure an even texture.
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Taste test
Take a small sip to check the sweetness and vanilla flavor; adjust maple syrup or vanilla if needed.
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Refrigerate
Cover the bowl (or transfer to a jar) and refrigerate for at least 4 hours or overnight until the pudding has thickened.
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Serve
Stir the pudding gently, then divide into two serving bowls. Top each with ¼ cup berries and a sprinkle of granola.
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Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 10 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Whole30‑Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Coconut Milk: Almond Milk, Soy Milk
- Instead of Chia Seeds: Flaxseed meal
- Instead of Maple Syrup: Honey, Agave nectar
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Mixed Berries: Any seasonal fruit
- Instead of Granola: Chopped nuts, Seeds
Equipment Needed
- Measuring Spoons
- Whisk
- Mixing Bowl
- Spoon (optional)
Critical Steps — Do Not Skip
- Whisk thoroughly to avoid chia clumps.
- Let the mixture sit briefly before the second whisk.
- Refrigerate for at least 4 hours for proper thickening.
Chef Tips from the Video
- Use full‑fat coconut milk for the creamiest texture; light coconut milk yields a thinner pudding.
- Toast the granola lightly in a dry pan for extra crunch before topping.
- Swap maple syrup for honey if you’re not strictly vegan.
Troubleshooting
Pudding is too runny after refrigeration.
Add an extra 1 Tbsp of chia seeds, whisk, and refrigerate another hour.
Pudding is overly thick and gummy.
Stir in a splash of extra coconut milk (or any plant milk) to loosen the texture.
Clumps of chia remain.
Whisk more vigorously after the 1‑minute rest, or blend briefly in a hand blender.
Storage
Refrigerator: Store in a sealed container for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the pudding the night before for a ready‑to‑eat breakfast.
- Give the pudding a quick stir before serving if it has settled.
Frequently Asked Questions
What is the cultural significance and history of chia seed pudding in modern American health food culture?
Chia seed pudding became popular in the United States during the early 2010s as a plant‑based, high‑fiber breakfast option. Influenced by Mexican and South American uses of chia, American health bloggers adapted the simple soak‑and‑serve method for busy lifestyles.
What are the traditional regional variations of chia seed pudding in Latin American cuisine?
In Mexico and Guatemala, chia is often mixed with fruit juices, hibiscus tea (agua de jamaica), or sweetened with piloncillo. Some regions add lime zest or cinnamon for extra flavor, creating a lighter, more citrus‑forward pudding.
How is chia seed pudding traditionally served in vegan breakfast gatherings?
Vegan brunches typically serve chia pudding in glass jars, layered with fresh fruit, nuts, and a drizzle of maple or agave syrup. It’s presented as a make‑ahead dish that can be prepared the night before, allowing guests to customize toppings.
What occasions or celebrations is chia seed pudding commonly associated with in health‑focused communities?
Chia pudding is a staple at wellness retreats, yoga studios, and plant‑based potlucks. It’s also popular for “clean‑eating” challenges, New Year’s resolutions, and as a kid‑friendly breakfast during back‑to‑school weeks.
What authentic traditional ingredients are used in classic chia pudding versus acceptable modern substitutes?
Traditional chia pudding uses water or fruit juice and a natural sweetener like honey or agave. Modern versions often swap water for coconut milk or almond milk and use maple syrup for a richer flavor. Substitutes such as flaxseed meal can replace chia for a similar texture.
What other vegan breakfast dishes pair well with this coconut chia seed pudding?
Pair it with avocado toast, a warm quinoa porridge, or a side of roasted sweet potatoes for a balanced vegan breakfast. A cup of herbal tea or cold‑brew coffee complements the creamy pudding nicely.
What are the most common mistakes to avoid when making overnight coconut chia seed pudding?
Common errors include not whisking enough, which leads to clumps, and using too little liquid, resulting in a gritty texture. Also, forgetting to let the pudding rest for at least 4 hours prevents the chia from fully gelatinizing.
Why does this recipe use a 1‑minute rest and a second whisk instead of blending the mixture?
The short rest allows the chia seeds to begin absorbing liquid, making the second whisk more effective at breaking up any emerging clumps. Blending would create a smoother texture but can over‑process the seeds, losing the pleasant bite that many enjoy.
Can I make this chia seed pudding ahead of time and how should I store it?
Yes, prepare it the night before. Store the pudding in a sealed glass jar or airtight container in the refrigerator; it will keep for up to five days. Stir before serving and add fresh toppings just before eating.
What does the YouTube channel Shakayla Felice specialize in?
The YouTube channel Shakayla Felice focuses on quick, wholesome, and budget‑friendly recipes that emphasize whole foods, plant‑based ingredients, and simple cooking techniques for everyday home cooks.
How does the YouTube channel Shakayla Felice's approach to vegan breakfast recipes differ from other vegan cooking channels?
Shakayla Felice emphasizes minimal equipment, short prep times, and flavor‑forward ingredients like maple syrup and vanilla, whereas many other vegan channels often rely on more elaborate techniques or specialty products. Her style is very approachable for beginners.
Last updated: September 6, 2026
