Fall

Blueberry Cardamom Chia Seed Pudding

September  5, 2012
Photo by James Ransom
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
In This Recipe
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.

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Review
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.