Chia seed puddings are one of the most healthy breakfast items ever created because it’s packed with so much protein and fiber. I’m always looking for a new way to spruce it up so here is my Vanilla Cardamom Chia Seed Pudding.
I typically would make chia seed pudding the night before so that it gives the chia seeds a chance to expand and thicken up. But now, I make it the day of and eat it right away. Want to know the secret to getting thick and creamy chia seed pudding without the wait…blend it up.
I wish I can take all the credit for this amazing idea but really, I got the idea of blending up the chia seeds from Rachael Mansfield. It was in her cookbook and it forever changed the way I make chia seed pudding.
My boys used to have a hard time eating it the original way because of the texture, but ever since I started blending it up, the devour it to the point that they ask me every single morning if I am making them chia pudding.
These Vanilla Cardamom Chia Seed Pudding will be an ultimate game-changer. Just a tiny dash of cardamom is all you need and combines so well with the blueberries.
Cheers to making your mornings easier and more flavorful.
Related Blog Post: Orange Blossom Chia Seed Pudding
XO,
Natalie
Vanilla Cardamom Chia Seed Pudding
Ingredients
- 2½ cups almond milk or any milk of choice
- 1/3 cup chia seeds
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 tbsp honey or maple syrup
- Toppings
- Blueberries
- sliced almonds or any dried fruit or granola desired
Instructions
- In a blender, add all ingredients and blend for about 35 seconds until somewhat smooth and creamy.
- Pour in little glass bowls and top with blueberries and almonds.
- This will serve 2-4 people. Enjoy!