Blueberry and Chia Breakfast Pudding

Australian Blueberries
Cook time 25 minutes
Servings 2


1 1/4 cups (310 ml) milk

1 teaspoon honey

4 cardamom pods, split

1/3 cup (40 g) chia seeds

1 tablespoon finely chopped pistachios

Blueberry, vanilla & rosewater jam

2 x 125 g punnets blueberries

2 teaspoons honey, plus extra to drizzle (optional)

1 1/ 2 teaspoons rosewater

1/2 vanilla bean, seeds scraped

Blueberry and Chia Breakfast Pudding


To make the blueberry jam, combine the blueberries, honey, rosewater and vanilla in a small saucepan. Set over low heat and gently simmer for 5–10 minutes, until the blueberries soften and begin to collapse to make a chunky jam. Set aside to cool.

Meanwhile to prepare the chia pudding, heat the milk, honey and cardamom together in a small saucepan over low-medium heat for 3–4 minutes, or until it reaches scalding point. Set aside to infuse for 10 minutes.

Strain the milk into a medium bowl, add the chia seeds and stir to combine. Set aside for 10­–15 minutes, stirring occasionally to break up any lumps, until the seeds absorb the liquid and swell to make a thick pudding consistency. Add the pistachios and stir to combine.

To assemble, place a large spoonful of the jam into the base of two serving glasses or bowls. Cover with the chia pudding and spoon over the remaining jam. Top with a dollop of yoghurt and sprinkle with toasted flaked almonds and pistachios. Drizzle with honey for additional sweetness if desired.


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