Blueberry Cardamom Chia Seed Pudding

by Gena on September 6, 2012

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By now, you all know that I’m slightly obsessed with chia pudding. It’s a favorite breakfast, snack, and dessert around these parts; just look at my chia seed recipe tab to see how many variations I love and make often. Chia puddings are quick, versatile, nutritious, and portable. This makes them an ideal food for students (I’ve eaten more chia pudding in the last year than I ever have in my life), but you certainly needn’t have a syllabus in hand to appreciate how tasty and simple this vegan dish is.

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Like many kinds of recipes, chia pudding has a learning curve. The most common mistake is to make it either too runny or too thick. My own chia puddings often need some thinning with non-dairy milk to reach the right consistency. If you’ve ever made chia pudding and felt as though the texture just wasn’t right, you could probably perfect it with just a little tinkering!

Today, I’m talking all about chia pudding: the process of making it, the benefits, and, of course, I’m presenting a brand new recipe. If you’ve never thought to pair blueberry and cardamom together, I highly recommend trying the combination out. And what better inaugural recipe than this one, which is simple, tasty, and elegant?

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Tonight, head on over to Food52 to check out my new recipe for blueberry cardamom chia pudding. I hope you’ll love it as much as I do!

xo

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{ 22 comments… read them below or add one }

Janae @ Bring-Joy September 6, 2012 at 5:16 pm

Chia seed pudding reminds me of tapioca pudding, but some much better nutritionally! “quick, versatile, nutritious, and portable”–this is why I love it!

(I love the dark contrast background–beautiful, Gena!)

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Gena September 6, 2012 at 5:28 pm

That is the work of Food52′s amazing photographer James Ransom, but thank you!

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Elizabeth September 6, 2012 at 5:40 pm

I have a trick for suspending the chia seeds: I blend the pudding ingredients (I use a cup of almond or other nut milk, a tablespoon of lucuma, a tablespoon of coconut butter, vanilla and maybe spice) then add ~3 T chia seeds. I blend for about a minute or so with the Vita on lowest setting (1 or 2). I promise this won’t break the seeds–they stay whole–but it does separate and suspend them so no stirring and no clumping. Before I put in fridge I add cacao nibs or goji berries or anything like that. I always leave chia pudding at least overnight.

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Elizabeth September 6, 2012 at 5:44 pm

Whoops. Forgot to say blend other ingredients (except seeds) first on high!

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Mandy September 8, 2012 at 4:00 pm

That’s a good idea… but do the chia seeds stick to the sides/blades of the blender? (Can’t have any chia casualties!)

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Averie @ Averie Cooks September 6, 2012 at 5:52 pm

Gorgeous recipe, great lighting, beautiful photos – I’m hungry! :)

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Christa @ Edible Balance September 6, 2012 at 5:58 pm

I have a mad love for chia seed pudding! This morning was pumpkin spiced and it was delicious! May need to make this one for tomorrow, do you think frozen blueberries (thawed) would work?

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Anonymous February 2, 2014 at 5:47 am

Blueberries are wonderful in chia pudding ♡

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Marissa@ohhhsolovely September 6, 2012 at 8:02 pm

chia seed pudding sounds so interesting to me, but i’ve haven’t been brave enough to try it out yet!

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Kim September 6, 2012 at 8:41 pm

I bought cardamom over the summer to try and re-create a spiced black ice tea I had at whole foods, so happy to see a recipe with cardamom. It’s one of the more expensive spices and I want to use it. I did not have any fresh blueberries so used frozen, I then mistakenly poured the chia seeds into the blender with the other ingredients, I tasted it before I put in fridge, texture was a bit pastie but flavor was excellent so will add some more almond milk in morning. Thanks so much for the great recipe!

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Ela September 6, 2012 at 8:45 pm

So many times I feel this incredible mind meld with you, Gena. Although I’d never heard of Food 52, cardamom is my favorite spice ever, we’re just in blueberry season here now and have lots of wild ones–I spent the afternoon making jam for Phil; plus, after my hiatus from chia seeds and pretty much anything for a while there, I’m just getting back into them myself! Have been reading up on their nutritional benefits, noted one major (for me) downside and figured out an easy remedy for that…Trying to figure out a way to post about that without those who are oversensitive to such concluding that I’m food obsessed!
love
Ela

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Emily September 6, 2012 at 9:18 pm

I will have to try this recipe. I bought some chia seeds but need to overcome the fear of how it looks in a creamy recipe. I have heard people say that they put their chia pudding in the blender for a smoother look. Does that work, or does it get pretty gritty from the seeds?

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Lisa @ The Raw Serenity September 7, 2012 at 4:30 am

Chia seeds amaze me.
The way they are so nutritcious, how they can swell 11x their size, their versatility and how delicious they are!

Looking forward to reading this post x

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Rebecca L September 7, 2012 at 4:49 am

You obviously picked my birthday week to make everything I love, how thoughtful! :) But seriously, first nori-carrot-almond butter now chia pudding+almond milk+ blueberries! (I too am chiaobsessed, is there a name for our addiction? Chiaholics Anonymous?) THANK YOU and BRAVO on the FOOD52 column, I don’t know how you manage to do everything (I suspect piles of energy from eating lots of chia seeds?) but wow. My chia puddings never look as pretty as the one there (James Ransom you’re invited to breakfast at my house anytime!), but they make my insides emanate with beauty! :)

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Tanya @ Playful and Hungry September 7, 2012 at 11:06 am

Chia pudding is awesome – it just doesn’t look delicious. However, I love the combination with cardamom!

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Lauren @ The Homeostatic Mindset September 7, 2012 at 2:06 pm

Beautiful! LOVE the addition of blueberries! Adds in a new texture and of course, some additional yummy antioxidants :)

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Rachel @ Almonds and Avocados September 7, 2012 at 3:08 pm

I have become recently OBSESSED with chia pudding! How I didn’t catch on to this delicious treat earlier is beyond me! I’ve been making up for lost time by eating it as often as I can, but I’ve been needing new flavors–thanks so much for posting! I’m definitely trying this recipe and I’m really excited to try the pumpkin-flavored version, too :)

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Cat September 7, 2012 at 6:21 pm

This inspired my blueberry cardamon porridge this morning. Thank you Gena!

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raechel @the rebel grrrl kitchen September 7, 2012 at 7:04 pm

I love chia puddings too, but I always forget to make them in advance of when I want them!

I always think of cardamom as cinnamon’s classier older sister. There’s something very mature about that spice. It makes me feel like a grown-up when I eat it! (Which you would think wouldn’t be so hard by age 27, but I still feel like “adulthood” is this thing I haven’t yet entered….)

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Irina September 12, 2012 at 8:21 pm

I love the tiny seeds that swells and become thicker and I use them in many recipies. I wonder if the pudding needs to be in the fridge over night? as I’m not a fan of cold meals in the mornig :) Does it taste better or can you eat it directly after preparation? Many thanks for a insightful blog & nutrition wise as well!

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Dr. Emil Hawary September 12, 2012 at 11:45 pm

You made me hungry. It was excellent. Once I read this post I am very curious about how blueberry and cardamom pair taste. Hope it would be nice and I am anxious to try this.

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raczyk December 9, 2012 at 5:18 pm

I’m planing to eat this delicious stuff everyday for breakfast. I’m concerned if chia can be eaten too much? The plan is to eat 1/2 a day, with almond/water + fruit.

Cheers,

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