If you're looking for a no-fuss, gut-friendly breakfast that helps you feel better and keeps mornings simple, this Chia Yogurt Pudding checks every box. Made with chia seeds, non-dairy yogurt, and antioxidant-rich berries, it’s an easy way to nourish your body without triggering symptoms.

Creamy, lightly sweet, and full of fiber and anti-inflammatory benefits, it’s ideal for days when your gut needs something supportive and you need something ready to go.

Why This Recipe Works for IBD Nutrition

Gentle on digestion – Chia seeds become soft and gelatinous when soaked, making them easier to tolerate.
Anti-inflammatory ingredients – Berries and kiwi offer antioxidants and vitamin C while being lower in FODMAPs.
Customizable for tolerance – You can adjust the fruit types and portion sizes to meet your needs during flares or remission.
Dairy-free option – Use your preferred plant-based yogurt and milk to keep it easy on your gut.

Serving Suggestions

This IBD-friendly breakfast pairs well with:

A sprinkle of low-FODMAP granola for crunch
Mashed banana if you prefer added sweetness
A drizzle of almond butter or sunflower seed butter for healthy fats

Stacey’s Suggestion: Make a double batch and portion into glass jars so it’s ready to grab in the morning. You can switch up the fruits depending on what’s in season or what your gut is loving this week.

Why This Recipe Belongs in Your IBD-Friendly Meal Plan

IBD nutrition doesn’t have to mean boring or bland. This overnight chia pudding is a feel-good option that delivers fiber, hydration, healthy fats, and a refreshing flavor without relying on high-FODMAP ingredients or hard-to-digest grains.

It’s easy to make, great for meal prep, and endlessly adaptable—perfect for busy mornings or post-flare recovery days.

Chia Yogurt Pudding with Berries & Kiwi

A creamy, fiber-rich breakfast made with chia seeds, dairy-free yogurt, and antioxidant-packed fruit. Prep it the night before for a gut-friendly start to your day.

Prep & Chill Time

Prep Time: 10 minutes
Chill Time: 6–8 hours (overnight)
Total Time: ~8 hours

Ingredients

1 cup yogurt of choice (plant-based or dairy)
1/4 cup chia seeds
1/2 cup raspberries
1/2 cup blackberries
1/2 cup strawberries, chopped
1/2 cup kiwi, peeled and sliced
Small splash of almond milk (about 2–3 tbsp)
Optional: 1/4 tsp vanilla extract

Instructions

In a mixing bowl, combine kiwi, blackberries, and almond milk. Lightly mash or stir.
Add yogurt (and optional vanilla) and mix until combined.
Stir in chia seeds until evenly distributed.
Gently fold in raspberries and strawberries.
Pour into glass container(s), cover, and refrigerate overnight.
Serve chilled, topped with your favorite granola or nut butter.

Nutrition Information per Serving — 2–3 Servings

Calories: 200–250 kcal (varies by yogurt type)
Protein: 6–8g
Carbs: 25–30g
Fat: 8–10g
Fiber: 8g
Sugars: 10g (naturally occurring from fruit)

Storage Instructions

Store in an airtight container in the fridge for up to 3 days. Stir before serving. Add toppings just before eating to maintain texture.

Looking for more IBD-friendly recipes? Check out more at Stacey Collins Nutrition Blog!

Overnight Chia Yogurt Pudding Recipe with Berries and Kiwi