Breakfast, Gluten-Free, Nut Free, Vegetarian

Makes approx. 2 cups



  • 6 Tablespoons chia seeds
  • 2 cups nonfat milk (you can also use a non-dairy milk like almond or soy)
  • 1 Tablespoon pure maple syrup
  • ¼ teaspoon ground cardamom
  • Fresh fruit of your choice – I love blueberries with this one!



In a medium size mixing bowl, thoroughly combine all ingredients together. Cover bowl and place in the fridge for approximately four hours, or until mixture has firmed into a pudding consistency. I highly recommend stirring your mixture every hour until it firms up so that large chia seed clumps don’t develop.