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


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


  • 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.

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