Maple Chia Pudding

Hello Friends! Just a quick post today… I posted this yummy chia pudding on my Instagram account and received a few requests for the recipe…so here you go!

I am a bit obsessed with chia pudding these days! I have a few different recipes on my site…but this simple version is my favorite.  

The recipe calls for just a few ingredients:  canned light coconut milk, white chia seeds, splash of pure maple syrup and vanilla extract.  I like the Trader Joe’s canned coconut milk as it is free of added gums, which are do not contain FODMAPs but can trigger symptoms in some folks.

Chia seeds are a low FODMAP fiber source yielding about 5 grams of fiber per tablespoon. They are also a source of anti-inflammatory omega-3 fats and magnesium. Enjoy!

Maple Chia Pudding

Ingredients

  • Serving size: ~1/4-1/3 cup chia pudding
  • 2 cups canned light coconut milk
  • 1/2 cup white chia seeds (you can substitute in black chia seeds)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • Garnish:
  • semi-sweet chocolate chips (I used mini chips)
  • shredded unsweetened coconut

Instructions

  1. In a large mason jar or glass container with top, mix light coconut milk, chia seeds, maple syrup and vanilla extract and stir to blend thoroughly.
  2. Place in refrigerator to set and shake container a few times to ensure adequate mixing.
  3. Serve about 1/3 cup pudding with 1 tablespoon semi sweet chocolate chips and sprinkle with shredded coconut.
http://blog.katescarlata.com/2017/03/15/maple-chia-pudding/

 

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