Chia seeds swell into a creamy, tapioca-like pudding here, sweetened with just a touch of maple syrup and rounded out with vanilla and a pinch of salt. The whole thing comes together in a bowl with a whisk — no stovetop, no fuss — then sets up in the fridge until it's thick enough to hold a spoon standing upright. Portion it into jars for an easy make-ahead breakfast or snack you can grab all week long. Top with fresh berries if you want a little brightness and color against the pudding's deep vanilla base. It's a simple, gentle dish that fits neatly into a low FODMAP routine, especially when you keep portions and toppings sensible. Minimal ingredients, minimal effort, maximum payoff once it's had its time to chill.
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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.
Whisk together the milk, maple syrup, vanilla extract, and salt in a medium mixing bowl until the syrup is fully dissolved.
Add the chia seeds and whisk vigorously until evenly distributed throughout the liquid, about 30 seconds.
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