Blueberry Cardamom Chia Seed Pudding Recipes

BLUEBERRY CHIA SEED PUDDING (EASY + 5 INGREDIENTS)

Steps:

• Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
• Transfer the "Blueberry Milk" to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
• After 5 minutes, mix the Pudding one more time (to ensure no "clumps" are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
• Top and serve as desired.

BLUEBERRY CHIA PUDDING WITH ALMOND MILK

Steps:

• Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.

BLUEBERRY CARDAMOM CHIA PUDDING

Steps:

• Blend milk, blueberries, cardamom, cinnamon, vanilla and syrup together in a blender on high till smooth. (I used a stick blender and a deep bowl).
• 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. Serve - a few fresh blueberries make a nice garnish.

CHIA PUDDING

Steps:

• Combine the chia seeds, milk and 2 tsp maple syrup in a jar or bowl. Cover and chill overnight or for at least 8 hrs.
• When ready to serve, top with fruit and a drizzle of maple syrup.