Low FODMAP No Cook Easy

Low FODMAP Chia Pudding

Creamy overnight chia pudding with coconut and vanilla. A make-ahead breakfast or healthy dessert that's simple and satisfying.

Prep Time
5m
Cook Time
0m
Total Time
5m
Servings
2
Low FODMAP Chia Pudding

Instructions

  1. 1

    In a bowl or jar, combine chia seeds, almond milk, maple syrup, vanilla, coconut, and salt.

  2. 2

    Whisk well to prevent clumping.

  3. 3

    Cover and refrigerate for at least 4 hours or overnight.

  4. 4

    Stir after 30 minutes if possible to prevent clumping.

  5. 5

    Pudding will thicken to a tapioca-like consistency.

  6. 6

    Before serving, stir well.

  7. 7

    Add more milk if too thick.

  8. 8

    Divide between two servings.

  9. 9

    Top with fresh berries and almonds if desired.

  10. 10

    Serve cold.

FODMAP Notes

Chia seeds are low FODMAP at 2 tablespoons per serving - this recipe portions appropriately. Almond milk is FODMAP-friendly. Coconut is safe in small amounts. All toppings should be portioned according to FODMAP guidelines.

Tips

  • 💡 Whisk well to prevent chia seed clumps
  • 💡 Make several jars for grab-and-go breakfasts
  • 💡 Try chocolate version with cocoa powder
  • 💡 Texture firms more the longer it sits
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Recipe Notes

Chia pudding is the ultimate make-ahead meal. The chia seeds absorb liquid overnight, creating a creamy, tapioca-like texture. Customize with your favorite FODMAP-safe toppings.

Substitutions

  • Milk: Coconut milk for richer texture
  • Sweetener: Stevia or brown sugar
  • Flavor: Add cocoa powder for chocolate version

Storage

  • Refrigerator: Keeps 5 days
  • Best: Make several servings for the week

FODMAP Stacking Note

One serving is low FODMAP. Watch portion sizes of optional toppings.

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