Chia seeds are one of my favorite low FODMAP fiber sources (10 g in a 2 tbsp serving!), and this chia pudding is a great way to add LOTS of fiber without additional digestive upset. This recipe is indulgent, but nutrient-dense making it a great option to start your day or as an afternoon snack!

INGREDIENTS (SERVES 1):

• 3 tablespoons of chia seeds

• 1/4 cup of full-fat, canned coconut milk

• 1/2 cup of a lactose-free milk of your choice (I use Organic Valley’s lactose-free 2% milk)

• 1 1/2 teaspoons of maple syrup

• 1/8 teaspoon vanilla extract

OPTIONAL TOPPINGS (BASED ON TOLERANCE):

• Toasted coconut

• Hemp seeds (for additional plant-based protein)

• Nature’s Path Smart Bran (for even more fiber!)

• Pineapple (for a piña colada feel)

DIRECTIONS: 

1. Add ingredients to mason jar or Tupperware and mix well.

2. Cover and refrigerate for at least one hour (or overnight for a ready-to-go breakfast)

3. Top to your liking!