Chia pudding with blueberries

Serves 2

Gluten free*

Low Histamine



4 tbs chia seeds

1 cup blueberries, fresh or frozen

1 cup non-dairy milk

1 tsp agave nectar

2 tps desiccated coconut

2 tps sesame seeds (optional)


1. Slowly heat blueberries in a small saucepan so they become soft and juicy - about 5 minutes, put aside and allow to cool.

2. Grab the rest of the ingredients (except the sesame seeds) and combine well in a small bowl, breaking apart any chia-seed-clumps that you may come across.

3. Add the blueberries and juice and mix.

4. Pop in fridge for ideally 2 hours, with a couple of mixes during this time to break up any chia clumps.

5. Spoon into 2 bowls or glasses, sprinkle with extra coconut, blueberries and / or sesame. Yummo.


*Assuming ingredient packet labels have been checked and are gluten free.

When we made it...

"... this was super quick to put together. I made mine with oat milk and maple syrup and a mix of leftover frozen berries..."   Michelle, DS Dietitian

Recipe adapted from 'through the fibro fog'

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