Chia Pudding with Cardamom & Blueberries

A spoonful of this and you'll see why chia pudding made a comeback in my kitchen.

Chia pudding has made a comeback in my life — and this version turned out so delicious, I had to share it with you. I’ve often struggled to find the right consistency in my chia puddings, but this time I got it just right: not too thick, not too watery — just perfectly creamy.

What makes this one special (and extra tasty) is the ground cardamom. There’s only a small amount in the recipe, but it adds a rich, sweet, and aromatic note that pairs beautifully with blueberries.

Ingredients (for 2–3 servings):

• 3 tablespoons chia seeds

• 250 ml coconut milk

• 150 g oat milk (I used Oatly Barista)

• 3 tablespoons almond butter

• 1 tablespoon maple syrup

• 1/2 teaspoon ground cardamom

How to make it:

Mix all the ingredients in an airtight jar or container, give it a good stir (or shake), and leave it in the fridge overnight. In the morning, serve it with berry compote or fresh berries. Blueberries are my personal favorite with this one.