Make Blueberry Cardamom Chia Pudding

Because everyone likes fresh pudding! You will love this dairy and gluten-free family recipe.

Kristen, Elsa, Coco

Ready to make blueberry chia pudding? This easy and nutritious breakfast or snack gets an unconventional treatment with fresh blueberries and cardamom spice. If you've never imagined these ingredients together, you'll be sweetly surprised! Made with only 6 plant-based and good-for-you ingredients, it brings major flavor, but almost no time in the kitchen.

1/2 cup Chia Seeds
2 1/2 cups Plant based milk (rice, almond, simple coconut milk by Native Forest)
1 cup Fresh or frozen blueberries
1/4 cup maple syrup
1 1/2 teaspoons Ground cardamom spice
1 1/2 teaspoons vanilla extract

Blend milk, blueberries, cardamom spice, vanilla and maple syrup together in a blender on high until smooth.

Pour blueberry mixture over chia seeds and stir thoroughly with a whisk. Note: if chia seeds are clumping in the corners of your container. Let rest for five minutes and stir again. Ten minutes or so later, stir again. Refrigerate and let sit overnight.

In the morning, give it a stir and check the texture. If it's too thick, add a bit more milk (or water). Desired texture is up to you! Serve.

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