Maple-Infused Chia Pudding
Prep time
Total time
Serves: 2
  • 1 cup (8 oz) whole milk or lactose-free for low FODMAP
  • 1-2 tablespoons maple syrup
  • ¼ tsp vanilla extract
  • ¼ cup chia seeds
  • ⅛ tsp cinnamon optional
  1. Whisk together milk, maple syrup and vanilla extract in a medium-sized bowl. Stir in chia and cinnamon if desired.
  2. Evenly divide between two containers and stir to make sure chia seeds are mixed throughout. Refrigerate overnight from 12-24 hours depending on the type of milk used.
  3. When ready to eat top with fresh fruit, nuts and / or granola.
Be sure to refrigerate from 12-24 hours. We found that when whole milk was used, the time to gel was much less than when low fat or fat free was used so allow accordingly.

When ready to eat top with fresh fruit, nuts and /or granola.
Nutrition Information
Calories: 242 Fat: 14 g Saturated fat: 3.5 g Carbohydrates: 25 g Sugar: 6 g Sodium: 151 mg Fiber: 12 g Protein: 10 g
Recipe by Food Fit Fabulous at