Blueberry Cardamom Chia Seed Pudding

By • September 5, 2012 • 24 Comments

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Author Notes: Ready to make your first chia pudding? This easy, portable, and nutritious breakfast gets an unconventional treatment with fresh blueberries and cardamom spice. If you've never imagined these ingredients together, I promise you'll be sweetly surprised! Gena Hamshaw

Serves 4-6

  • 1/2 cup Chia seeds
  • 2 1/2 cups Almond milk (or rice, soy, or light coconut milk)
  • 1 cup Fresh blueberries
  • 1 1/2 teaspoon Ground cardamom spice
  • 1 teaspoon Cinnamon
  • 1/4 cup Maple syrup or agave syrup
  • 1 teaspoon Good vanilla extract
  1. Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth.
  2. Pour blueberry mixture over chia seeds and stir thoroughly with a whisk or a fork. Let rest for five minutes, and stir again. Ten minutes later, stir again. Refrigerate and let sit overnight.
  3. In the morning, give it a stir and check texture. If it’s too thick, simply add more almond milk; the texture should be similar to that of tapioca pudding (just imagine tiny tapioca pearls!). Serve.
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Comments (24) Questions (0)

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8 months ago pcskinner

Delicious!...My body actually craves this now! Great for breakfast or late evening 'treat'.

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9 months ago tulip549

This recipe gave me ideas- due to a lack of ingredients in my fridge, I just improvised and ended up making a fruit smoothie (banana, orange, strawberry, nonfat yogurt), threw in a dollop of honey, some cinnamon, then added chia seeds. Lol! But next time I have almond milk and blueberries, I definitely will follow the recipe! :D

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11 months ago kayakgirl

Was my first time eating/cooking with chia seeds. I used frozen peaches, maple syrup, & lite coconut milk (canned) and that seemed to work well. I agree with comments about too heavy on cardamon- I really like the spice but still thought it overwhelmed; my fella could barely eat because of strong flavor.

But besides that, I'm glad to add in my rotation. I ate this morning before bike ride and was perfect balance of energy/protein but didn't sit like a lump in my tummy. Kept me satisfied for hours too. I think very versatile, I will make with all sorts of fruits, maybe even some kale and OJ too :) Final note- makes a HUGE portion. If you're not sure, I'd recommend making half batch first.

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about 1 year ago Tony

Have this on my list to make this week. Looks inviting alright:)

Stringio

over 1 year ago Karen Sutton

I am making this tonight - I knew I was running out of cardamom so I ended up with about 1/4 tsp. I used pampered chef cinnamon plus spice blend - yowza! I can't wait until this sets up!

This is my first chia pudding- ;) mmm

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over 1 year ago dorifern

Really, really good. Made the almond milk, which is a huge improvement over store bought and couldn't be easier. Threw 2 cardamom pods into the blender with the rest of the ingredients, which was just right for me. Second time around, adapted it using a banana and about a 1/2 c of frozen mango, using only about 2t maple syrup/agave combo. I like it even more than the blueberry. Next, I'll try adding kale to the banana, mango mix, because I'm trendy like that.

Stringio

over 1 year ago Kelly Zdrowak

This looks awesome!

My favorite recipe that i've tried is this one. https://healthyrevelations...

It's a really unique flavor combination that works really well together. There are also really good healthy dessert inspired oatmeal recipes like smores and apple pie

Stringio

over 1 year ago Sarah Soules

WAY too much Cardamom! It really overtakes the whole thing. Perhaps because I ground my fresh just before using but a little bit gross. Practically inedible. I would make this again but w/ 1/2 teaspoon of Cardamom to start.

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2 months ago lalf

I too am a lover of cardamom, but I agree with Sarah and others that this amount is WAY over the top, and does indeed make the result 'practically inedible.' Though I won't make this one again, I will continue to make and experiment with my fav chia pudding at http://www.theroastedroot...

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almost 2 years ago darksideofthespoon

I really loved this. I used fresh blackberry yogurt I made that was too runny instead of the almond milk. It was too "cardamom -y" to me, but I used fresh ground cardamom pods, so that might've been why. Next time I'll use a little less!

Gator_cake

almost 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you for this recipe. I made a batch using frozen blueberries and it worked beautifully. The first batch is already eaten. I just started my second batch using frozen peaches, with a combo of cinnamon, nutmeg, and ginger as the spices. Can't wait for breakfast tomorrow!

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about 2 years ago Susan O.

Why use whole milk, it is bad for you. Use almond milk instead.

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about 2 years ago zalmine

What II meant to say was, How would this taste using whole milk?

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about 2 years ago zalmine

How would this taste using whole mile?

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about 2 years ago thisisalona

this sounds amazing but i can't find blueberries nearby to where I live (jerusalem!). what other fruits do you think would be a good substitute? cheers and thanks!

Gena_0275

about 2 years ago Gena Hamshaw

Any fruit you like! Banana is very, very good.

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about 2 years ago andreab.

how long do you think the finished pudding will last for in the fridge?

Gena_0275

about 2 years ago Gena Hamshaw

3-4 Days, most likely!

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about 2 years ago Vegegail

I add a little less agave and it's wonderful!

Gena_0275

about 2 years ago Gena Hamshaw

Fantastic! So glad you liked. The agave in the recipe is variable for sure, so way to modify!

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about 2 years ago Susan O.

Have you ever made tapioca pudding with almond milk?

Gena_0275

about 2 years ago Gena Hamshaw

No, but sounds like something to try!

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about 2 years ago nogaga

Hi Gena,

This looks lovely! Do you think it would work as well with my fave, oat milk?

Thanks.

Gena_0275

about 2 years ago Gena Hamshaw

Oat milk will certainly work!