Pumpkin Spice Chia Pudding
A high-fibre and creamy snack that's delightful in autumn (or any other season!)
Ingredients
- 3 tbsp chia seeds
- 1/3 cup canned pumpkin
- 2/3 cup low FODMAP milk (lactose free milk, almond milk, soy protein milk)
- 1 tbsp maple syrup (can use less or more)
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/16 tsp nutmeg (a small sprinkle)
- 1/16 tsp cloves (a small sprinkle)
Instructions
- Mix all ingredients together in a small bowl or container. Let it sit for a couple minutes and then give it another good stir. Cover and let the pudding thicken in the fridge for at least 2 hours (or overnight).
- Taste the pudding and add more spices as desired. Option to top the pudding with a small sprinkle of cinnamon, a few chopped walnuts or some banana slices.
Notes
- Chia seeds are low FODMAP at 2 tablespoons. If you have never had chia seeds before, start with eating 1 or 2 teaspoons per serving and slowly increase over time.
- Canned pumpkin is low FODMAP at 1/4 cup.
- Will last about 5 days in the fridge (or less if your milk is close to the expiry date).
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