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.