By now, you all know that I’m slightly obsessed with chia pudding. It’s a favorite breakfast, snack, and dessert around these parts; just look at my chia seed recipe tab to see how many variations I love and make often. Chia puddings are quick, versatile, nutritious, and portable. This makes them an ideal food for students (I’ve eaten more chia pudding in the last year than I ever have in my life), but you certainly needn’t have a syllabus in hand to appreciate how tasty and simple this vegan dish is.
Like many kinds of recipes, chia pudding has a learning curve. The most common mistake is to make it either too runny or too thick. My own chia puddings often need some thinning with non-dairy milk to reach the right consistency. If you’ve ever made chia pudding and felt as though the texture just wasn’t right, you could probably perfect it with just a little tinkering!
Today, I’m talking all about chia pudding: the process of making it, the benefits, and, of course, I’m presenting a brand new recipe. If you’ve never thought to pair blueberry and cardamom together, I highly recommend trying the combination out. And what better inaugural recipe thanthis one, which is simple, tasty, and elegant?