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Low FODMAPNo garlic or onionTooGut original

Blueberry, Kiwi & Chia Breakfast Pots

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.

Prep15 mins
Cook0 mins
Serves4
DifficultyEasy
Start cooking
Mismatched chia breakfast pots with uneven blueberry compote kiwi and seeds
TooGut pickFlexible, practical, genuinely delicious.

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.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Breakfast pots

  • 80 gchia seeds
  • 500 mllactose-free milk
  • 240 glactose-free Greek yoghurt
  • 2 tbsppure maple syrup
  • 160 gblueberries40 g per serve
  • 2 green kiwifruit, peeled and roughly choppedHalf per serve
  • 40 gpumpkin seeds
  • 1 tsplemon zest
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

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.

Crush, do not purée

Press half the blueberries with a fork until juicy but still lumpy. Fold in the remaining whole berries.

Spoon loosely

Divide chia mixture between four small pots. Spoon over blueberry mixture, remaining yoghurt and kiwi without levelling the layers.

Add crunch last

Toast pumpkin seeds in a dry pan for 2 minutes and cool. Scatter over just before eating.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,380 kJ

Protein15 g

Carbohydrate29 g

Fibre11 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • Mixing bowl
  • Balloon whisk
  • Four lidded breakfast pots
  • Small frying pan