Blueberry Cardamom Chia Seed Pudding
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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
- Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth.
- 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.
- 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.
- This recipe is a Community Pick!
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28 days 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.
4 months 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
5 months 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.
5 months 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!
8 months 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!
8 months ago Susan O.
Why use whole milk, it is bad for you. Use almond milk instead.
9 months ago zalmine
What II meant to say was, How would this taste using whole milk?
9 months ago zalmine
How would this taste using whole mile?
9 months 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!
8 months ago Gena Hamshaw
Any fruit you like! Banana is very, very good.
9 months ago andreab.
how long do you think the finished pudding will last for in the fridge?
8 months ago Gena Hamshaw
3-4 Days, most likely!
9 months ago Vegegail
I add a little less agave and it's wonderful!
9 months ago Gena Hamshaw
Fantastic! So glad you liked. The agave in the recipe is variable for sure, so way to modify!
9 months ago Susan O.
Have you ever made tapioca pudding with almond milk?
9 months ago Gena Hamshaw
No, but sounds like something to try!
9 months ago nogaga
Hi Gena,
This looks lovely! Do you think it would work as well with my fave, oat milk?
Thanks.
9 months ago Gena Hamshaw
Oat milk will certainly work!