Cardamom Coconut Chia Pudding

Spend less time making breakfast and more time enjoying it
35 Ratings
100% would make again
Photo: Wayne Wong

Overnight oats are your ticket to achieving that fever dream of waking up to a ready-made breakfast. In this version from Kanchan Koya's Spice Spice Baby, chia seeds add calcium and protein, and cardamom adds a hint of unexpected flavor. If you're not big on coconut milk, use milk from any cow, goat, nut or soybean as you see fit. And make sure to use rolled oats instead of instant oats; the latter won't hold up to overnight soaking.

Cardamom Coconut Chia Pudding

Recipe adapted from Spice Spice Baby by Kanchan Koya

Yield: 4 servings

Prep Time: 5 minutes, plus refrigeration time

Total Time: 5 minutes, plus refrigeration time


2 cups coconut milk

4 tablespoons chia seeds

½ cup rolled oats

2 tablespoon maple syrup

¼ teaspoon ground cinnamon, preferably Ceylon

3 cardamom pods, gently crushed to expose seeds

Fruit, for serving


1. Mix all the ingredients together and give them a good stir. Refrigerate for at least an hour (up to overnight).  

2. Prior to serving, fish out the cardamom pods. Stir in fruit of choice (berries or chopped mango work nicely here), add a splash of coconut milk for a more liquid pudding, and serve toddlers, kids and adults. Purée for babies.

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