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A So-Easy Chia Seed Pudding Recipe

Food52 helps people become better, smarter, happier cooks. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
ChiaPuddingPhoto: Courtesy of Food52.
UPDATE: This post was originally published on April 30.
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!
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Blueberry Cardamom Chia Seed Pudding
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 tsp ground cardamom spice
1 tsp cinnamon
1/4 cup maple syrup or agave syrup
1 tsp vanilla extract
Blend milk, blueberries, cardamom, cinnamon, vanilla, and syrup together in a blender on high until smooth. Pour blueberry mixture over chia seeds, and stir thoroughly with a whisk or fork.
Let rest for five minutes, and stir again. Then, 10 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 and enjoy.
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This article originally appeared on Blueberry Cardamom Chia Seed Pudding.