A rich, spoonable pudding built from tiny chia seeds that swell overnight into a thick, creamy set, this one leans on warm cinnamon, a touch of real vanilla, and just a hint of maple syrup for sweetness. Fresh blueberries and roughly chopped walnuts go on top right before serving, giving every spoonful a pop of juicy fruit and a satisfying crunch. It's a make-ahead breakfast or snack that comes together the night before, so all you have to do in the morning is spoon it into a bowl and dig in. The texture lands somewhere between tapioca and custard — thick enough to hold its shape when the jar tilts, but still light and creamy on the spoon. Portioned into individual jars, it's an easy grab-and-go option that fits neatly into a Low FODMAP routine without any fuss.
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 →4 servings
A 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.
In a mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and sea salt until fully combined.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
