Start the chia
Whisk chia, milk, half the yoghurt, maple and lemon zest. Leave for 5 minutes, whisk again, then chill for at least 4 hours.

Creamy chia pots with crushed blueberries, bright kiwi and a few toasted seeds. Built to low-FODMAP portions and made the night before without looking factory-layered.

Chia pudding is useful but can look unnaturally precise when piped into perfect layers. Here the blueberries are crushed by hand, the yoghurt is folded in loosely and each pot gets the fruit it naturally gets.
Tick each step as you go. Built-in timers keep the important moments close.
Whisk chia, milk, half the yoghurt, maple and lemon zest. Leave for 5 minutes, whisk again, then chill for at least 4 hours.
Press half the blueberries with a fork until juicy but still lumpy. Fold in the remaining whole berries.
Divide chia mixture between four small pots. Spoon over blueberry mixture, remaining yoghurt and kiwi without levelling the layers.
Toast pumpkin seeds in a dry pan for 2 minutes and cool. Scatter over just before eating.
Energy1,380 kJ
Protein15 g
Carbohydrate29 g
Fibre11 g
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