Rose-Cardamom Infused Raspberry Chia Pudding
A creamy and fragrant chia seed pudding infused with rose water and cardamom, layered with fresh raspberries for a light yet indulgent Valentine’s Day breakfast or dessert. This Mediterranean-inspired Valentine’s Day recipe, ready in about 10 minutes, pairs chia seeds, unsweetened almond milk, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/4 cup chia seeds
- 1 cup unsweetened almond milk
- 2 tbsp honey
- 1 tsp rose water
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- 1 cup fresh raspberries
- 2 tbsp toasted sliced almonds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a mixing bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened almond milk, 2 tbsp honey, 1 tsp rose water, 1/4 tsp ground cardamom, and 1/2 tsp vanilla extract until well combined.
- Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumps, until the pudding thickens to a creamy consistency.
- Step 3: To serve, spoon the chia pudding into 2 serving glasses or bowls. Top each with 1/2 cup fresh raspberries and sprinkle evenly with 1 tbsp toasted sliced almonds for crunch.
- Step 4: Enjoy chilled as a fragrant, heart-friendly start to Valentine’s Day or a light dessert after dinner.
