Is it dessert? Is it breakfast? Yes to both.
Chia pudding is a great sweet breakfast option, that packs in omega-3s, fibre, and protein (chia seeds alone contain 7g of protein per 1/4 cup!).
Also, it tastes like kheer (Indian rice pudding, one of my favourite desserts) — I love the almond & cardamom combination! Like rice pudding, chia pudding has a unique texture. I think you either love it or hate the texture, but I’ve discovered I really love chia pudding when it’s got something crispy along with it. So I’ve added crispy puffed rice and toasted coconut to this chia pudding. Mmmm.
Ashley and I tried out a version with homemade hemp milk, and it was a complete disaster. While the hemp milk was delicious on its own, it got too omega-tasting when combined with the chia seeds… even when we added delicious flavours (even chocolate didn’t help!) — so I’d recommend sticking to almond milk here!
You can make a big batch of the almond/chia mixture, and keep it in the fridge for a few breakfasts. Just add some more almond milk and give it a good stir before you add the remaining ingredients.
Enjoy!
Cardamom & Almond Chia Pudding
This is kind of like having protein-powered rice pudding for breakfast. And I’m hooked. You can make the chia/almond milk mixture the night before and have a quick-to-assemble pudding for the morning. Serves 1.
- 1 cup almond milk
- 1/4 cup chia seeds
- 1/4 teaspoon almond extract
- 2 teaspoons maple syrup
- 1 pod cardamom
- 1/4 cup puffed rice
- 1/4 cup toasted coconut
In a bowl, combine almond milk and chia seeds. Let sit for a minimum of 2 hours (or overnight) to let the chia seeds gel up.
Open up the cardamom pod, and take out the seeds. Discard the pod, and bash the seeds up a bit (with a mortar and pestle, or even just the back of a spoon).
Stir the almond/chia mixture (which should now have a pudding-like consistency). If the mixture is too thick, stir in more almond milk, a tablespoon at a time. Add the almond extract, maple syrup, and crushed cardamom seeds. Stir to incorporate all of the ingredients.
Assemble your pudding: pour the puffed rice into a glass, top with the almond/chia mixture, and top with the toasted coconut.
Eat and enjoy!
Kitchen Operas 
That looks yummy! I love all things almond related!
The almond milk + almond extract combo is divine! I bet that toasted slivered almonds on top would make it even better!!!
So delicious! Lovely combo!
Yum! Chia pudding is just so fun!
And it surprised me with how easy it was! I’m definitely going to be eating more of it around here!
Mmm almond and cardamom combination sounds delicious in a chia pudding! I’ve never had hemp milk, does it taste different than other dairy-free milk? I like almond, cashew, kamut and hazelnut milk!
The hemp milk has quite a strong hemp-seed flavour, which is a bit nutty and earthy. I like it, but it is definitely a stronger flavour than other dairy-free milks.
ooo I’ve never thought to put puffed rice in my chia pudding. That and the cardamom are making me very, very interested.
Tasty and with texture! Give it a go! 🙂