I love having breakfast made and ready to go on weekday mornings when we are in a rush. Now that school is back in session it is even more important that I have a quick, healthy and easy breakfast option. My oldest takes forever to eat her breakfast so even taking five minutes to make her a filling breakfast cuts into her much needed time to eat. This is something that I can have ready in minutes that also feels special. I have made so many chia pudding recipes. I just can’t pass them up when I see a new recipe, some are better than others. I have made chia pudding with homemade almond milk, with fruit blended into the cream mixture, with the chia seeds blended with frozen fruit. This recipe is the one that I come back to again and again. It is my absolute favorite, although since I will continue to make every recipe I come across it might change one day. Cardamom is one of my favorite spices and it really makes this chia pudding shine. Maybe it will become one of your favorites also!
Almond-Cardamom Cream Pudding with Fresh Fruit
2 Cups Water
1 Tablespoon Almond Butter
4 Medjool Dates, pitted
1/2 teaspoon pure Vanilla extract
1/2 teaspoon Caradamom
Pinch of Sea Salt
6 Tablespoons Chia Seeds
1. Add the first six ingredients to a blender and blend until completely smooth and creamy. Taste and adjust to taste ~ add another date if you want it sweeter, more cardamom if you want the spice to really shine.
2. Pour the cream mixture into a bowl and whisk in the chia seeds. After five minutes whisk the chia mixture once more. Cover the mixture and refrigerate an hour or overnight.
3. Place the chia pudding in a serving dish and top with your favorite fruits, toasted coconut or granola.
Adapted from Yum Universe
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