Name: Blueberry and Chia Breakfast Pudding Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 1/4 cups milk; 1 tsp honey; 4 cardamom pods split; 1/3 cup chia seeds; 1 tbs pistachios finely chopped; 2 punnets fresh blueberries; 2 tsp honey; 1 1/2 tsp rosewater; 1/2 vanilla bean seeds removed; 1 honey *optional *to garnish

by Australian Blueberries Last updated on 08/27/2019

Love a lazy Sunday brunch? These brekkie puddings with fresh, in-season blueberries will definitely get you out of bed in the morning. - Australian Blueberries

Ingredients

1 1/4 cups milk
1 tsp honey
4 cardamom pods split
1/3 cup chia seeds
1 tbs pistachios finely chopped

Blueberry, vanilla and rosewater jam

2 punnets fresh blueberries
2 tsp honey
1 1/2 tsp rosewater
1/2 vanilla bean seeds removed
1 honey *optional *to garnish

Method

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.