This light, refreshing bowl is filled with creamy and crunchy textures, sweet fruit, and a ton of staying power thanks to the fiber and nutritious fats in the chia seeds. Putting the chia and rice milk in the fridge the night before means the only thing you need to do in the morning is add toppings.
1/4 cup chia seeds
1 cup unsweetened rice, flax, or hemp (check the ingredient list for any potential foods not allowed during the elimination period)’
Toppings: 1/4 cup puffed rice cereal or puffed quinoa; 2 tablespoons blueberries; 1 diced kiwi, skin removed; 2 tablespoons sunflower seed butter; 1 teaspoon maple or agave syrup
2 teaspoons maple or agave syrup
- Combine the chia seeds, milk, and sweetener in a medium bowl and stir to combine. Refrigerate for 1 hour. Stir the mixture, then refrigerate for 6 hours or overnight. This will allow the chia to gel and create a pudding consistency.
- Remove from the fridge and divide into two bowls. Divide the toppings between the two bowls and enjoy!
Storage: This will keep in an airtight container in the refrigerator for up to 5 days.
This recipe is free from the top 8 major allergens.
This recipe has not been tested for FODMAP content.
- Prep Time: 10 minutes
- Cook Time: 7 hours in the fridge
- Category: breakfast
- Method: refrigerator
- Cuisine: healthy
Keywords: chia pudding, power bowl, chia, chia seeds, allergy free, allergy friendly
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