Oral Allergy Syndrome Friendly Cinnamon-Walnut Apple Chia Pudding
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chia pudding
- 2 cups unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - ½ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp pure vanilla extract
- ¼ tsp ground ginger
For the apple topping
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ⅛ tsp ground ginger
- ½ cup raw walnuts, roughly chopped
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - 1 pinch fine sea salt
Instructions
- 1
In a medium bowl, whisk together the almond milk, chia seeds, 2 tbsp maple syrup, 1 tsp ground cinnamon, vanilla extract, and 1/4 tsp ground ginger until fully combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.
- 2
Divide the chia mixture evenly among 4 jars or glasses. Cover and refrigerate for at least 4 hours, or overnight, until the pudding is thick and set — it should hold its shape when the jar is tilted.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!