Cardamom Chia Pudding
This cardamom chia pudding has a hint of fall spice, lots of fruit and is so sweet and delicious. The recipe serves 1 as a larger serving, or 2 as smaller portions.
Servings: 1 serving
Calories: 452kcal
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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- cardamom scores 0 but has a note stating that some varieties may not be tolerated.
- non-dairy milk has variable scores.
Nutrition
Calories: 452kcal | Carbohydrates: 53g | Protein: 16g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 129mg | Potassium: 672mg | Fiber: 21g | Sugar: 23g | Vitamin A: 1013IU | Vitamin C: 29mg | Calcium: 659mg | Iron: 6mg