Blueberry Cardamom Chia Seed Pudding

September 5, 2012


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

Ingredients

  • 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

Directions

  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:
Pudding|Fruit|Blueberry|Cardamom|Milk/Cream|Seed|Winter|Spring|Summer|Fall|Vegetarian|Gluten-Free

Reviews (30) Questions (0)

30 Reviews

Abi September 24, 2018
I made this with paw paws instead of blueberries and it was great. I also used whole milk. I think the cinnamon is a little overpowering, so I recommend cutting it and maybe cutting the agave syrup a bit if you're using a milder fruit. Great recipe template!
 
Amy G. January 27, 2017
I love this recipe. I made it with a combination of coconut milk and almond milk. Had to use frozen blueberries and honey, since no maple syrup on hand. I used the specified amount of cinnamon, and cracked open 3 cardamom pods, which gave waaaayyy less cardamom than specified, but the pudding has just the right hint of cardamom flavor, for me, anyway. The final consistency was a little thinner than other chia puddings I've eaten (this is the first one I've made), but I liked it that way. Thank you for a great recipe!
 
diana F. November 14, 2015
I'm new at chia seed puddings, so forgive the question, but, should the consistency be a little shy of runny? I followed instructions exactly, the only modification I made, was to use frozen blueberries. I'm looking at this morning and it just looks a little too thin, it's pourable. Is that how it should be?
 
shannon June 8, 2015
Loved it, my kids love it... Easy, simple and healthy.
 
Patrick H. April 18, 2015
Anyone have any idea on calorie count for this?
 
Kat January 18, 2015
Hey Gena!<br /><br />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?
 
pcskinner February 16, 2014
Delicious!...My body actually craves this now! Great for breakfast or late evening 'treat'.
 
tulip549 January 16, 2014
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<br /><br />
 
kayakgirl November 17, 2013
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. <br /><br />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.
 
Tony September 16, 2013
Have this on my list to make this week. Looks inviting alright:)
 
Karen S. June 18, 2013
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! <br /><br />This is my first chia pudding- ;) mmm
 
dorifern April 25, 2013
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.
 
Kelly Z. February 2, 2013
This looks awesome!<br /><br />My favorite recipe that i've tried is this one. https://healthyrevelations.wordpress.com/2013/01/28/healthy-chia-seed-breakfast/<br /><br />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
 
Sarah S. January 2, 2013
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.
 
lalf July 25, 2014
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.net/coconut-chia-seed-pudding/
 
darksideofthespoon December 31, 2012
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!
 
hardlikearmour October 2, 2012
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!
 
Susan O. September 17, 2012
Why use whole milk, it is bad for you. Use almond milk instead.
 
zalmine September 10, 2012
What II meant to say was, How would this taste using whole milk?
 
zalmine September 10, 2012
How would this taste using whole mile?
 
thisisalona September 10, 2012
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!
 
Author Comment
Gena H. September 20, 2012
Any fruit you like! Banana is very, very good.