Blueberry Chia Pudding –No Sugar, IBS-Friendly Breakfast
Blueberries blended with hung curd, stirred with chia seeds, and set overnight into a thick, creamy pudding. High-fiber chia, probiotic hung curd, antioxidant blueberries — one simple, filling breakfast with no cooking and no sugar. Low FODMAP and IBS-friendly at this serving.
Equipment
- 1 Container
- 1 Spoon
Ingredients
- 1 cup about 148g / 5.2 oz blueberries, fresh or frozen
- 100 g about 3.5 oz hung curd (strained full-fat yogurt)
- 2 tbsp chia seeds
- Optional: a small drop of honey if blueberries aren't sweet enough
- A few fresh blueberries
- A sprinkle of seeds
- A spoon of extra hung curd
Instructions
- Blend — Blend blueberries and hung curd until smooth, about 20–30 seconds, into a thick purple base. Taste and add a drop of honey if needed.
- Stir in chia — Pour into a glass jar. Add chia seeds and stir very well so none clump at the bottom.
- Stir again after 5 minutes — Chia settles and clumps before the gel forms; a second stir keeps it even.
- Refrigerate — Cover and chill overnight (at least 4 hours) until set into a thick pudding.
- Serve — Eat straight from the jar. Top with fresh blueberries, seeds, or extra hung curd if you like.
Video
Notes
Full-fat hung curd gives the creamiest set; low-fat is thinner. Frozen blueberries work as well as fresh — blend straight from frozen. For sensitive guts, ¾ cup blueberries keeps it gentler on fructose. Keeps 3 days in the fridge — great for meal prep.