Chia seed pudding is a great make-ahead breakfast or snack option. Prepare the evening before for a low fodmap breakfast-on-the-go, you can add a different spice or topping depending on your preferences.

Preparation time: 5 minutes

Ingredients

• 20g chia seeds
• 140ml of non-dairy milk, we used oat
• Half a teaspoon of cinnamon
• Half a teaspoon maple syrup
• 15g chopped pecans
• 5 frozen raspberries or strawberries to top your pudding

Instructions

• In a lidded jar or container, add your honey, seeds, milk and cinnamon. Stir well.
• Leave in the fridge for at least three hours but ideally overnight. If you can, stir again after one hour.
• When you are ready to eat your pudding, remove from the fridge and top with fruit, nuts or even our low fodmap granola!

Top tip: your pudding should set if you have used the right ratio of ingredients, if it is a little loose add more seeds, stir well and put back in the fridge. If it is too thick, they add more milk and again add to fridge. You can scale this recipe to make a bigger batch of pudding, which will last for up to five days in the fridge.

Nutritional Information Per Serving

Calories: 178 kcal
Protein: 4.85 g
Fat: 8.22 g
Carbohydrates: 24.1 g
Fiber: 9.5 g

If you enjoyed this low fodmap breakfast recipe, check out our other sibo friendly recipes in our Insights Hub.