Blueberry Spice Chia Seed Pudding w/ Fruit
(adapted from Food52)
- 1/2 cup Chia seeds
- 2 1/4 cups Almond milk (or rice, soy, or light coconut milk)
- 1 cup Fresh blueberries
- 1 teaspoon Ground cardamom spice
- 1 teaspoon Cinnamon
- 1/4 cup honey
- 1 teaspoon vanilla extract
- Blend milk, blueberries, cardamom, cinnamon, honey and vanilla together in a blender on high till smooth.
- 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 (just imagine tiny tapioca pearls!). Serve.
- Add your own mixture of fresh fruits on top of the pudding before serving (I added blueberries, strawberries and blackberries).
All I gotta say is that I’ve found my new favorite breakfast dessert with this fruity chia seed pudding. One of my health nut friends would always bring a chia seed drink to work and go on about all the benefits of chia seeds (such as omega-3, improving heart health, aiding digestion, boosting energy, the list goes on) that I figure I needed to try it for myself. I’ve seen it inside of drinks before, which to me is like a makeshift tapioca (and we all know I love boba or little things inside of my drinks), but I’ve never made it myself. So when I found this recipe from Food52, it got me sold on wanting to try out chia seeds. And I surely am SOLD! Basically the whole dry seeds are tiny hard little seeds, but when soaked in liquid, they turn into little tapioca like jelly balls that are so fun to eat! I’ve made this recipe twice now and made some adjustments on the spice and ingredients and above is what I currently use.