This Chia Pudding (3 ways!) is my lifesaver! Today I'm going to show you how to make my favorite vegan, gluten free, gut friendly snack. First up is a Blueberry Lemon Chia Pudding, followed by a Strawberries & Cream Chia Pudding, and we'll finish it off with a Cappuccino Inspired Chia Pudding. Hope you enjoy!
If you're unaware, I've been on the Low FODMAP Elimination Diet for my Irritable Bowel Syndrome for the last few weeks. It's going well and my symptoms are finally being relieved and it's been wonderful. If you're struggling with the Low FODMAP Diet, I hear you. It's hard. Measuring everything you consume, having to check a list every meal time, not being able to order takeout or go eat with friends. It's even rougher when you're already vegan on top of it. As hard as it is, it is very possible to eat a Low FODMAP Vegan Diet.
What You Will Need For This Chia Pudding
Main Ingredients:
- Chia Seeds
- Unsweetened Almond Milk
- Maple Syrup
- Add-ins of choice
Substitutions:
- Almond Milk: Use soy milk, oat milk, hemp milk, etc. Any non-dairy milk will work for this recipe.
- Maple Syrup: Agave or sugar will work as well. Use whatever sweetener you prefer!
Want to learn more about being vegan on a Low FODMAP Diet?
If you want to learn more about the Low FODMAP Elimination Diet, I highly recommend The Wild Gut Project. Her blog and recipes have made this process a lot easier. I also have the book Low-FODMAP and Vegan: What to Eat When You Can't Eat Anything by Jo Stepaniak and it has been wonderful. But the thing I recommend the most is the Monash App which tells you exactly what you can and can't have during the elimination diet and the amounts allowed. A true lifesaver!
More Breakfast Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Recipe
Chia Pudding (3 ways!)
Ingredients
Chia Pudding Base:
- ¼ cup Chia Seeds
- 1 cup Unsweetened Vanilla Almond Milk
- 3-4 teaspoon Maple Syrup
Blueberry Lemon Chia Pudding:
- Juice of 1 Small Lemon
- Zest of 1 Small Lemon
- ½ cup Fresh Blueberries more if tolerated
- A Splash of Maple Syrup
Strawberries & Cream:
- 1 Cup Strawberries thinly sliced or diced
- ½ cup Canned Coconut Milk refrigerated overnight
- 2 tablespoon Powdered Sugar
Cappuccino Chia Pudding:
- 1 Serving Whipped Coffee see note
- ½ cup Canned Coconut Milk refrigerated overnight
- 2 tablespoon Powdered Sugar
- Cocoa Powder for dusting
Instructions
Chia Pudding Base:
- Whisk together the chia seeds, unsweetened vanilla almond milk, and maple syrup.
Blueberry Lemon Chia Pudding:
- To the chia pudding base, add the juice and zest of 1 small lemon and mix well. Refrigerate Overnight.
- In a small pan on medium heat, cook the blueberries until soft and the juices release. Add a splash of maple syrup and lemon juice. Cook for about 5 minute or until thickened. Let cool completely.
- Swirl in the blueberry jam or serve on top of the chia pudding.
Strawberries & Cream:
- Refrigerate chia pudding base and can of coconut milk overnight.
- Next day, add the solids from the can of coconut milk to a stand mixer and whip the coconut milk with 2 tablespoons of powdered sugar.
- Thinly slice or dice the strawberries and add them to the top or sides of the chia pudding. Top each serving with ¼ cup of the whipped coconut cream and enjoy!
Cappuccino Chia Pudding:
- Refrigerate chia pudding base and can of coconut milk overnight.
- Next day, add the solids from the can of coconut milk to a stand mixer and whip the coconut milk with 2 tablespoons of powdered sugar.
- Make whipped coffee by adding equal parts instant coffee, organic cane sugar, and hot water to the stand mixer. Turn mixer on high until whipped.
- Divide the chia pudding in to 2 servings and top with whipped coffee, coconut milk whip, and a dusting of cocoa powder.
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