Loaded with fiber, protein and fat, this nourishing and delicious chia pudding will satisfy your sweet tooth and keep you full for hours!
Ingredients:
- 2 tbsp chia seeds
- 1/3 cup almond milk
- 1 tbsp maple syrup
- gluten free granola (I use Purely Elizabeth brand)
- 1/2 unripe banana
- chopped strawberries
- 1 tbsp nut/granola butter
- dark chocolate chips
- sprinkle of hemp seeds
- dash of cinnamon
Directions:
To a bowl, add 2 tablespoons of chia seeds and 1/3 cup of almond milk. Pour in 1 tablespoon of maple syrup and give it a good mix, combining all your ingredients. Let your chia mixture sit for at least 2 hours, but preferably overnight. You will know when pudding is ready to eat when your chia seeds have completely absorbed the almond milk, creating a gelatinous consistency.
Once your chia seeds have formed the pudding, add your favorite toppings! Mine are Purely Elizabeth gluten-free granola, banana, chopped strawberries, nut/granola butter, dark chocolate chips and hemp seeds.
This breakfast is perfect for IBS because it is packed with fiber and protein while being Low FODMAP, gluten free and vegan!
Cooking with Claud 