I’m glad to be sharing a bright new breakfast (or snack) recipe to kick it all off: blueberry chia pudding with a hint of cardamom.
If you haven’t had chia pudding blended before, I highly recommend trying it. Whole seed chia pudding is super easy to make and fun to eat since it’s reminiscent of tapioca pearls, but blending makes it smooth, creamy, and more like an actual pudding.
Nutritionally speaking, there’s a lot to love here. Chia seeds are high in omega-3 fatty acids, calcium, and fiber. Blueberries have a never-ending list of things to celebrate, some of which are their antioxidant properties and Vitamin C content.
For a more sustaining breakfast, top with hemp seeds or nuts. You could also blend in a scoop of collagen or protein powder into the pudding itself, although you may need to adjust the amount of liquid.
Finally, this pudding is very lightly sweetened, so feel free to drizzle with maple syrup or honey at the end!
Blueberry Cardamom Chia PuddingPin Recipe
- 1 1/4 cup non-dairy milk of choice
- 1/2 cup frozen blueberries
- 1/4 cup chia seeds
- 2-4 dates* pitted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom plus more to taste, if desired
- Hemp seeds or nuts for topping
- Put all ingredients in a blender and blend on high until the chia seeds are broken down and completely smooth.
- Taste and add more cardamom, if desired.
- Refrigerate for at least 2 hours (or overnight, if eating for breakfast) before serving. Top with hemp seeds or nuts, as well as maple syrup, honey, or chopped dates for extra sweetness.*