Blueberry Cardamom Chia Seed Pudding

By • September 5, 2012 28 Comments



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

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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.

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