Cardamom & Almond Chia Pudding

Is it dessert? Is it breakfast? Yes to both.

Cardamom &  Almond Chia Pudding |

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.


Cardamom &  Almond Chia Pudding |

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!

Vegan MoFo |


Tags: , , , , , ,

Categories: Breakfast & Brunch, Dairy-Free, Dessert, Gluten-Free, Snack, Vegan, Vegetarian


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10 Comments on “Cardamom & Almond Chia Pudding”

  1. easthillvegan
    September 5, 2014 at 9:18 am #

    That looks yummy! I love all things almond related!

    • September 5, 2014 at 9:23 am #

      The almond milk + almond extract combo is divine! I bet that toasted slivered almonds on top would make it even better!!!

  2. September 6, 2014 at 4:47 pm #

    So delicious! Lovely combo!

  3. September 6, 2014 at 10:17 pm #

    Yum! Chia pudding is just so fun!

    • September 8, 2014 at 7:24 pm #

      And it surprised me with how easy it was! I’m definitely going to be eating more of it around here!

  4. September 7, 2014 at 8:44 pm #

    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!

    • September 8, 2014 at 7:24 pm #

      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.

  5. dawnrsimpson
    September 10, 2014 at 3:16 pm #

    ooo I’ve never thought to put puffed rice in my chia pudding. That and the cardamom are making me very, very interested.

    • September 10, 2014 at 11:35 pm #

      Tasty and with texture! Give it a go! 🙂


  1. What is Gluten-Free? - Brooklyn Boulders Blog - September 1, 2015

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