Blueberry Cardamom Chia Seed Pudding

By • September 5, 2012 27 Comments

743 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 teaspoons 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.

More Great Recipes: Fruit|Breakfast & Brunch|Desserts|Snacks|Blueberries

💬 View Comments ()

Comments (27) Questions (0)


3 months ago shannon

Loved it, my kids love it... Easy, simple and healthy.


4 months ago Patrick Harper-Smith

Anyone have any idea on calorie count for this?


7 months ago Kat

Hey Gena!

I tried this recipe yesterday - I think its great! I need to get in touch with my acquired taste of chia seed texture though! Do you know how long it will stay good for if the pudding is sealed in the fridge?


over 1 year ago pcskinner

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


over 1 year 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


almost 2 years 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.


almost 2 years ago Tony

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


about 2 years 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


over 2 years 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.


over 2 years 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


over 2 years 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.


about 1 year 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...


over 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!


almost 3 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!


almost 3 years ago Susan O.

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


almost 3 years ago zalmine

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


almost 3 years ago zalmine

How would this taste using whole mile?


almost 3 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!


almost 3 years ago Gena Hamshaw

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


almost 3 years ago andreab.

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


almost 3 years ago Gena Hamshaw

3-4 Days, most likely!


almost 3 years ago Vegegail

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


almost 3 years ago Gena Hamshaw

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


almost 3 years ago Susan O.

Have you ever made tapioca pudding with almond milk?


almost 3 years ago Gena Hamshaw

No, but sounds like something to try!