Ingredients
Scale
- 1/4 cup chia seeds
- 1 1/2 cups warm almond milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 pinch dry ginger powder (optional for Kapha)
- 1–2 Medjool dates, mashed or chopped finely
- Optional: 1 tsp ghee or coconut oil (for richness)
Instructions
- In a bowl, stir together the chia seeds and warm almond milk until combined.
- Add in cinnamon, cardamom, and ginger (if using).
- Mix in mashed dates. Let the mix sit for 15 minutes, stirring occasionally so the seeds don’t clump.
- Once it thickens, cover and let it sit overnight (or at least 2 hours).
- In the morning, stir gently. Serve warm, or at room temperature with a touch of ghee and a sprinkle of chopped nuts or stewed fruit.
A hands-on moment of preparing Ayurvedic chia pudding, mixing spices into warm almond milk with chia
Notes
Serve warm or room temperature to support digestion. Adjust spices and milk type based on your dosha. Great for Vata, Pitta, or Kapha with simple tweaks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Ayurvedic
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg