This cardamom chia pudding with blueberry compote is a fun way to start the day, with a little kick of spice and a fruity burst of flavour too. It's packed with plant-based protein and is a vegan, gluten free and low histamine chia pudding.
Chia pudding is such a versatile recipe, and equally perfect as a breakfast idea or mid-afternoon snack. If you are looking for more fun flavours, then perhaps my peach chia pudding and blueberry coconut chia pudding can tempt you!
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Why this recipe is so good
- The hint of spice feels very fall - cardamom is a warming spice, and perfect for this time of year!
- It's very easy to make - chia pudding is super simple and you can meal prep it too (perhaps not if low histamine).
- Chia pudding is lovely for breakfast or a snack - enjoy anytime of the day! Perhaps even as dessert too . . .
- It's very healthy with the fruit and seeds - lots of vitamin C from the fruit and omega-3 fatty acids from the chia seeds (Healthline)
Ingredients
This chia pudding has only a handful of ingredients, and mostly pantry staples. You will need:
- Chia seeds: I always use black chia seeds, although you can use white as well. I like the Terrasoul organic chia seeds.
- Non-dairy milk: use the type that suits you best. It will slightly alter the taste depending on whether you opt for coconut, oat or other type of milk.
- Cardamom: an under-used spice in my opinion, it gives a little kick of heat without being overpowering. The Simply Organic cardamom is good.
- Coconut: this is optional, but gives a nice flavour to the chia pudding.
- Blueberries: to make the compote, and so healthy too!
- Maple syrup: for an extra touch of sweetness.
Variations on the recipe
You can, of course, simply make the chia pudding without the blueberry compote. If so, I would suggest adding the maple syrup in with the chia seed mix to add some sweetness.
Not a fan of blueberries? Blackberries would work just as well, but do have a bit more of a tart taste. You may wish to add an extra teaspoon of maple syrup.
Step by step instructions
Chia seed pudding is very simple to make, and can be a great option for meal prep as well.
Step 1
Combine the chia seeds, milk, cardamom and coconut in a container that can be sealed and stir very throughly. Place in the fridge for at least two hours. Stir halfway through to break up the chia seeds as they often clump together.
Step 2
Gently heat the blueberries on low so they half break down and release their juices. Add a touch of water if needed. Pour in the maple syrup. Set aside to cool.
Step 3
Pour some of the blueberry compote into your serving dish, then layer on the chia pudding and top with the remaining compote.
A note for my low histamine friends
Meal prep isn't usually advised on a low histamine diet due to histamine formation. It may be best then to keep in the fridge for an hour or two while preparing the pudding, rather than making the night before.
Frequently asked questions
Ensure that you stir the chia seed mixture so that the chia seeds aren't clumping together. It is best to do this at least once while they are thickening in the fridge.
You can swap out the fruit for others if you prefer. If you are low histamine, then it's best to avoid strawberries.
You can use both fresh and frozen blueberries to make compote. You may need to add a touch of water if using frozen.
More chia puddings recipes to try:
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Cardamom chia pudding
Ingredients
- 1 cup non-dairy milk
- 4 tablespoon chia seeds
- 1 teaspoon cardamom powder (or half teaspoon for less spice)
- ½ tablespoon desiccated coconut optional
- ¾ cup blueberries
- ½ tablespoon maple syrup
Instructions
- Combine the chia seeds, non-dairy milk, cardamom powder and coconut (if using) in a jar or tupperware that can be sealed. Stir very thoroughly and place in the fridge for at least two hours. Stir halfway through to break up the chia seeds.
- Add the blueberries to a pan and heat on very low for 4-5 minutes until about half of them burst and release their juices. You may need to add a touch of water at the beginning and use the back of a spoon to help them along. Pour in the maple syrup. Set aside to cool.
- Spoon some of the blueberry mixture into the bottom of your jar or dish, then add the chia pudding. Top with the remainder of the blueberry compote. Then enjoy!
Notes
- Stir the chia pudding at least once while it is setting in the fridge to break up any clumps of chia seeds.
- Allow the compote to cool before adding to your jars or combining with the chia pudding.
- Adjust the amount of cardamom to taste preference, you may want to only have a half or quarter teaspoon if you just want a hint of spice.
- cardamom scores 0 but has a note stating that some varieties may not be tolerated.
- non-dairy milk has variable scores.
Melissa says
This is my first time having chia seeds. I was always afraid to because of the texture. I think I could eat them this way everyday! The blueberry compote and cardamom is what makes it for me. I also love how this is simple and not time consuming to make, Thank you for sharing your recipe!
Claire says
So glad you liked it Melissa and discovered a new food to enjoy!
Holley says
Hey, can you tell me where to find the quantities of each ingredient you have used?
Thank you!
Claire says
Hi Holley, all the ingredients and their quantities are in the recipe card at the bottom of the post.
Sanja says
Hi Claire! Can you tell me how big is 1Cup? Is it 200ml or less? Sanja
Claire says
Hi Sanja, a cup is about 235 mls. Adjust slightly depending upon how thick you like your chia pudding 🙂