American · Breakfast
FODMAP Strawberry Oat Chia Cups
Overnight oats with strawberries and chia in lactose-free milk, batch-prepped for a low-FODMAP American breakfast.
$
10 minsPrep
0 minsCook
10 mins (plus 6 hours chilling)Total
EasyLevel
Nutrition per serving
342Calories
14gProtein
10gFat
48gCarbs
8gSugar
8gFiber
156mgSodium
5mgChol
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Instructions
1
Prep
Hull and slice 160g fresh strawberries. In a medium bowl, whisk together 260ml lactose-free milk, 120g Greek yogurt, 0.8 tsp vanilla extract, 0.4 tsp ground cinnamon, and 0.1 tsp sea salt until smooth. Stir in 90g rolled oats, 24g chia seeds, and 16g ground flaxseed until fully combined.
2
Build
Divide the oat mixture evenly between 2 airtight cups or jars, filling each about three-quarters full with the wet oat base.
3
Finish
Top each cup with 80g sliced strawberries. Seal the cups and refrigerate at 4°C for at least 6 hours or overnight until the oats absorb the liquid and thicken (mixture will be creamy and spoonable, up to 4 days storage).
4
Plate
Stir the strawberries through the oats for even distribution, then serve chilled straight from the cup or transfer to a bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g (3.2 oz) old-fashioned rolled oats
- 260ml (1 1/8 cup) lactose-free milk
- 120g (4.2 oz) lactose-free plain Greek yogurt
- 24g (0.8 oz) chia seeds
- 16g (0.6 oz) ground flaxseed
- 0.8 tsp vanilla extract
- 0.4 tsp ground cinnamon
- 0.1 tsp fine sea salt
- 160g (5.6 oz) fresh strawberries