Oat & Chia Pudding Recipe

Combine dry ingredients

In a medium mixing bowl, combine 1 cup rolled oats, 1/4 cup chia seeds, 1/8 tsp salt, and 1/4 tsp ground cardamom. Stir to distribute seeds and spices evenly.

Add wet ingredients

Pour 1 1/2 cups milk, 1/4 cup plain yogurt (if using), and 1/2 tsp vanilla extract into the dry mixture. Stir thoroughly until the oats and chia are fully hydrated and the mixture is uniform. Let sit for 5 minutes and stir again to break up any clumps.

Refrigerate to set

Cover the bowl or divide into individual jars, then refrigerate for at least 2 hours or overnight. The chia will thicken the mixture; after 30–60 minutes check and stir once to ensure even texture.

Soften dates

Place 6 pitted Medjool dates in a small heatproof bowl and pour 1/2 cup very hot (not boiling) water over them. Let soak for 8–10 minutes to soften.

Blend syrup

Transfer softened dates and their soaking liquid to a blender or food processor. Add 1/4 tsp ground cardamom, 1 tsp lemon juice and a pinch of salt. Blend until smooth, adding a tablespoon of additional water if needed to reach a thick, pourable syrup consistency. Taste and adjust by adding a touch more lemon for brightness or a pinch more cardamom for warmth.

Store briefly

Transfer the syrup to a small jar and refrigerate if not using immediately. It will thicken slightly as it cools.

Toast almonds

Heat a small skillet over medium heat. Add 1/2 cup sliced almonds and toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Remove from heat and transfer to a plate to cool (they will continue to brown if left in the hot pan).

Prepare berries

Rinse and lightly pat dry 1 cup mixed berries. If using strawberries, hull and slice them to bite-size pieces.

Assemble

Spoon pudding into 2–3 serving jars or bowls (about 3/4 to 1 cup pudding per serving). Drizzle 1–2 tablespoons of cardamom-date syrup over each portion (reserve extra syrup for serving). Top with toasted almonds and mixed berries. Add sliced dates and mint leaves if using.

Serve

Serve immediately for contrast between cold pudding and room-temperature toppings, or keep refrigerated (covered) for up to 3 days. Add additional syrup to taste when serving.