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
- 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