SIBO-Friendly Coconut Chia Porridge with Stewed Berries

Supports: Gut healing, blood sugar regulation, hormone balance

Ingredients

For the porridge:

• 3 tablespoons chia seeds
• 1 cup unsweetened coconut milk (full-fat, canned)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of sea salt
• Optional: 1 teaspoon vanilla extract

For the berry topping:

• ½ cup frozen organic blueberries
• ½ cup frozen organic strawberries (sliced)
• 1 tablespoon water
• 1 teaspoon fresh lemon juice
• Optional: a few drops of monk fruit or stevia to taste

Instructions

1. Make the chia porridge: In a small bowl or jar, mix chia seeds, coconut milk, cinnamon, ginger, sea salt, and vanilla (if using). Stir well and let sit for 10–15 minutes (or overnight) until thickened.
2. Prepare the stewed berries: In a small saucepan over low heat, combine blueberries, strawberries, water, and lemon juice. Simmer gently for 5–7 minutes, stirring occasionally, until fruit softens and forms a light compote. Sweeten to taste if desired.
3. Assemble: Pour the chia porridge into a bowl and top with warm stewed berries. Serve immediately, or store in the fridge for up to 3 days.

Functional Nutrition Insight

This breakfast is low in FODMAPs and rich in anti-inflammatory fats from coconut milk, making it ideal for individuals with SIBO. Chia seeds provide mucilage that helps soothe the gut lining, while berries deliver antioxidant support without excessive sugar or fiber load.