Description

An easy, make-ahead low FODMAP chia pudding with fresh raspberries, maple syrup, and macadamia nuts. Dairy-free, gluten-free, and IBS-friendly. Just 6 ingredients, about 5 minutes of prep, and 10 grams of low FODMAP fiber per serving!

Ingredients

Scale

2 cups low FODMAP milk (I use macadamia milk or almond milk)
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ cup chia seeds
1 cup raspberries, divided
¼ cup chopped macadamia nuts, divided

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Instructions

Whisk together macadamia milk, maple syrup, and vanilla extract. Stir in chia seeds.
Divide mixture between four jars or ramekins. Cover and refrigerate for at least four hours, or until a pudding-like consistency is achieved. I usually refrigerate them overnight.
Serve each pudding cold with ¼ cup raspberries and 1 tablespoon chopped macadamia nuts.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast, Dessert
Method: Refrigerator
Cuisine: American