Chia pudding is one of those “trendy” foods that I have noticed popping up on more and more restaurant brunch menus in the last year. I have tried ordering it out and also bought it already prepared from grocery stores but have never liked the texture. I had no desire to try and make it myself but I kept hearing friends say over and over again how good it was so I thought I would give it a go. I FINALLY get the obsession! This homemade version has more of a pudding texture that I love and satisfies my sweet tooth. It’s a perfect FODMAP safe breakfast, snack or even as FODMAP desserts. If you haven’t liked it in the past give it another chance like I did.
I was curious about the background of chia seeds and learned that this little seed was originally grown in Mexico and was highly valued by Aztec warriors who ate them for high energy and endurance. This super food is packed with so many nutrients and benefits it’s hard to believe it all comes from something so small.
Here are some fast facts about this little seed:
- Naturally gluten-free and non-GMO
- Loaded with Antioxidants
- High in Fiber
- High in Protein
- High in Bone Nutrients
- Can Help with Weight Loss
Who says chocolate can’t be eaten for breakfast? This is a delicious breakfast or dessert treat!
- In a glass jar (a mason jar is perfect) combine all of the ingredients and cover with a lid. Shake well until ingredients are combined.
- Place in refrigerator overnight and serve chilled.
Be mindful of serving size as coconut milk as a low FODMAP portion is 1/4 cup.
Keywords: dairy free recipe, fodmap breakfast recipe, fodmap dessert recipe