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
cup Chia seeds
cups Almond milk (or rice, soy, or light coconut milk)
cup Fresh blueberries
teaspoons Ground cardamom spice
cup Maple syrup or agave syrup
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.
Photo by James Ransom