Chia seeds pudding is taken to the next level. Light, creamy, nutritious, and full of flavour. Mango and cardamom pair up so well, making this pudding simply irresistible. It’s one pudding you don’t want to miss.

I am literally in love with this tiny potent seed called chia. I’m not overreacting here, ok? :)

In case you didn’t know chia seeds are known as a superfood with numerous health benefits when incorporated in our eating habits.

I created this lovely pudding for you, my dear readers, hoping that you’ll fall in love with chia seeds the same way I have.

Why chose chia seeds for breakfast?

Chia seeds are a superfood, and I’m sure you’ve already heard of some of the health benefits of this tiny seed. The ones that I focus on, living a plant-based lifestyle, is the omega-3 fatty acids, high-quality plant-based protein, and fiber.

I skip breakfast most days choosing to do intermittent fasting, but when I do eat breakfast, I like to pick an option that will give me energy. Adding chia seeds to my breakfast gives me just that.

And, did you know that chia seeds make a good egg replacement in a plant-based diet? Yes, indeed. If you check out my brownie recipe, you’ll find the chia seeds as an egg replacement. That is super neat.

Let’s get to the part of making the chia pudding. The keen aspect, my fave actually, is that chia seeds need resting to become gelatinous. Therefore, an overnight rest is the best. You make the pudding in the evening, and your breakfast is ready to go in the morning. Literally, prepared to go. I absolutely like that!

Just take the pudding jar from the fridge and eat for breakfast, or take it to work and serve there (like I do it).

To make it more of a treat for you, I chose mangoes as the fruit option. It’s not a fruit that we eat daily. I like to rotate my fruits and purchase exotic ones at least once a month since they’re not in the 'affordable' range.

And to make it royally tasty, I paired the mangoes with cardamom as a spice.

I’m cautious with the aspect of flavour when creating and testing recipes hence the cardamom in this recipe.

Do not be afraid of using cardamom, my friends. If you’ve never used it before, buy it now! You need it in your kitchen. It’s such an aromatic spice, with notes of cinnamon, minty and flowery at the same time, but also peppery. It doesn’t come cheap, but you don’t need much. I recommend that you buy a good organic brand. It will last you a while.

Now make this recipe for your breakfast tomorrow. Don’t forget to tag me on Instagram and let me know how you like it, or comment below. Oh, and Pin the recipe on your Pinterest board. :)