Blueberry Cardamom Chia Pudding Recipes

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BLUEBERRY CHIA PUDDING



Blueberry Chia Pudding image

Categories     2-Minute How-Tos     5 Ingredients or Less     Breakfast & Brunch     Snacks

Yield 2 servings

Number Of Ingredients 5

1⁄4 cup chia seeds
1⁄2 cup unsweetened coconut milk
1⁄2 cup fresh blueberries
1 Tbsp. honey
1⁄2 tsp. vanilla extract

Steps:

  • Combine chia seeds, honey, vanilla extract, and coconut milk. Stir to combine. In a small bowl, lightly crush half of the blueberries and stir into the chia pudding. Gently stir in the remaining, whole blueberries. Sit in the fridge, covered with plastic wrap for at least 30 minutes before serving.

Nutrition Facts :

BLUEBERRY CHIA PUDDING WITH ALMOND MILK



Blueberry Chia Pudding with Almond Milk image

A light vegan dessert or breakfast on the go, this chia pudding is made with almond milk. Serve plain or add a variety of toppings; I like toasted almonds and coconut!

Provided by VAL_51

Categories     Everyday Cooking     Vegan     Breakfast and Brunch

Time 8h10m

Yield 3

Number Of Ingredients 6

2 cups almond milk
6 tablespoons chia seeds, or more to taste
⅓ cup fresh blueberries
1 tablespoon maple syrup, or more to taste
½ teaspoon vanilla extract
1 pinch ground cinnamon

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.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 19.4 g, Fat 6.5 g, Fiber 6.9 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 110.3 mg, Sugar 10.6 g

BLUEBERRY CARDAMOM CHIA PUDDING



Blueberry Cardamom Chia Pudding image

Adapted from Food52. The original recipe called for 1 1/2 tsp cardamon and 1 tsp cinnamon, which I found to be overpowering.This is very pleasant. Cooking time is standing time.

Provided by duonyte

Categories     Dessert

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 cups almond milk (or other non-dairy milk)
1 cup fresh blueberries
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
1/4 cup maple syrup or 1/4 cup agave syrup
1 teaspoon pure vanilla extract
1/2 cup chia seeds
fresh blueberries (optional)

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.

Nutrition Facts : Calories 76.9, Fat 0.2, Sodium 2.9, Carbohydrate 19.1, Fiber 1.1, Sugar 15.7, Protein 0.3

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