Blueberry Cardamom Chia Seed Pudding

I got a coffee/spice blender for Christmas and have been waiting for an opportunity to use it. I had leftover cardamom and chia seeds from a couple recipes so I decided to give the recipe below a shot. The spice grinder worked really well, though it did take a while to get the cardamom ground as finely as I wanted. This was my first time using chia seeds in a recipe like this, and the result, though a bit odd looking, was quite tasty.

Blueberry Cardamom Chia Seed Pudding

Pudding 1


  • 1/2 cup chia seeds
  • 2 1/2 cups almond milk
  • 1 cup fresh blueberries
  • 1 1/2 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Note: I had a little bit less than 1/2 cup of chia seeds, so I reduced the rest of the recipe accordingly.


  1. Throw everything in a blender and blend until smooth.
  2. Pour mixture into a container and stir thoroughly with a whisk or fork. Let rest for about five minutes and stir again. Wait ten minutes and stir one last time, before placing in the refrigerator overnight.

Some comments on the original recipe indicated that the cardamom flavor was a bit strong, but I really like it.

Source: Slightly adapted from Food 52.


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