Prep: 10 mins

Cook: 1 hr

Yields: 4 servings

These blueberry yoghurt pots are a filling vegetarian and egg-free option for your breakfast on a SIBO or Low FODMAP Diet.

Blueberry Yoghurt Pots Recipe 786x1024
Imperial
Metric

Ingredients

  • 20 fl oz lactose-free plain
  • 5.5 oz blueberries
  • 4 tbs maple syrup
  • 8 tbs white chia seeds

Method

  • Place the yoghurt, blueberries and maple syrup in a high-powered blender and blitz until well combined. Stir though the chia seeds.
  • Divide the yoghurt mixture between four glass jars. Refrigerate for 1 hour or overnight.
  • When ready to serve you may like to decorate the pots with a few extra blueberries and a sprig of mint.
  • Can be stored in the fridge for a few days.

Tell your friends

Why not share the love? We love it when you tell your friends about The Healthy Gut Recipes. Simply click one of the icons below to share it with your favourite social media platform.

Subscribe to immediately download this SIBO Friendly Breakfast eCookbook packed full of delicious and easy breakfast recipes. No more feeling overwhelmed at breakfast time.

Subscribe to immediately download this 7 day complete meal planner with over 20+ SIBO Friendly recipes, shopping list, and cooking tips.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top