Low FODMAP Cinnamon-Walnut Blueberry Chia Pudding
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Learn more →Ingredients
4 servings
For the pudding
- 2 cups full-fat coconut milk
- ⅓ cup chia seeds
Ingredient noteA serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 pinch fine sea salt
For serving
- 1 cup fresh blueberries
- ½ cup walnuts, dry-roasted or raw, roughly chopped
- ¼ tsp ground cinnamon, for dusting (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and sea salt until fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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