Cherry Chia Pudding
So, Why Am I Obsessed With This Cherry Chia Pudding?
You know how there are those recipes you stumble on by accident and then suddenly, you’re making it on repeat? That’s me with cherry chia pudding. Honestly, the first time I tried to make it, I had way too many cherries (seriously, who knew picking them yourself could spiral out of control so fast?) and just felt a bit reckless in the kitchen. I ended up covered in cherry juice but the pudding? Absolutely worth the weirdly red hands. Now it’s kind of a go-to, especially when I’m craving something sweet but also eating like a responsible adult.
Why You’ll Love This (Or at Least I Do)
I make this when I want breakfast ready and waiting in the fridge, especially if I know I’m going to hit the snooze button. My family goes crazy for this because it’s like dessert pretending to be breakfast (my kid even calls it “breakfast pudding,” which somehow sounds fancier). And, well, it comes together faster than I can ever get my act together in the morning—the mixing part, anyway; it does need to sit, which still mildly annoys me. But that’s what night-before prep is for, right? Oh, and if you’re the type who likes to tinker, you’ll love how forgiving it is. Messed it up once by adding too much liquid? Still tasted great—just kind of slurpy!
What You’ll Need (Aka Ingredients, Plus My Substitutions)
- 2 cups fresh or frozen cherries, pitted (frozen works in winter—sometimes I’ll do mixed berries when cherries are MIA at my store)
- 2 tbsp maple syrup or honey (Gran always swore by honey but if I’m nearly out, a sprinkle of brown sugar does the trick too)
- 1/2 tsp vanilla extract (or almond, if you’re feeling fancy; sometimes I just skip it—nobody’s noticed yet)
- 1 1/2 cups milk (dairy or non-dairy, honestly I just use whatever’s hogging fridge space. Oat milk is lush here!)
- 1/2 cup chia seeds (any brand, but I kind of like the black ones because they look dramatic. White works too—nobody’s grading you)
- A pinch of salt (I never measure, just a small shake)
Here’s How I Make It (Don’t Sweat the Details)
- First, chuck the cherries, maple syrup (or honey), and vanilla into a blender. Give it a quick blitz until it’s a chunky puree. Sometimes I don’t bother getting it totally smooth; bits of cherry add character.
- Pour that cherry mix into a big-ish bowl (or, if you’re like me and hate extra dishes, just leave it in the blender and risk slightly messy chia scrapes later). Stir in your milk.
- Now add the chia seeds and salt. Give it a good whisk—or a strong fork beat if you can’t find the whisk. Let it sit for 10 minutes, then stir again; this helps stop those odd chia clumps. (This is usually where I sneak a taste…very scientific stuff.)
- Cover and refrigerate for at least 2 hours, or honestly overnight is easiest. It’ll thicken up and set. Don’t panic if it looks a bit runny at first, it always does. Suddenly, like magic, it’s pudding by morning.
- When ready to serve, give it a stir (sometimes the bottom’s thicker because…gravity?), scoop into bowls or jars, and top with whatever you fancy—more cherries, yogurt, chocolate chips, crumbled biscuits…no judgment here.
Notes from the School of Hard (Chia) Knocks
- If you use frozen cherries, let them thaw so the pudding isn’t ice-cold. Or don’t, if you’re into that.
- I once tried making this with coconut water instead of milk. Wasn’t my favorite—too watery, a bit like cherry soup. You might love it though?
- More chia seeds makes it thicker. Less, and it’s like a smoothie. Just depends how you like it (or how distracted you get measuring).
- It gets a bit firmer if you leave it a whole day. Actually, I think it tastes better the next day but, does it ever last that long?
If You Fancy Changing Things Up…
- Sometimes, I swap cherries for mango and a dash of cardamom; tropical and super yum.
- I threw in cocoa powder once; honestly, still can’t decide if it was weird or genius—try at your own risk.
- Sliced almonds or coconut flakes on top? Lovely crunch. My husband plonks a spoonful of peanut butter in his, which is…a choice!
- Attempted adding protein powder and, well, it worked but tasted way too much like the gym. Not my vibe, but hey, maybe yours?
On Equipment—But Don’t Worry If You’re Missing Stuff
Blender makes it easier but you can just mush things up with a potato masher or really stubborn fork. Any bowl does the trick. I once made it in a nearly empty peanut butter jar—bonus flavor and zero clean up!
How to Store (But It Never Lasts, Honestly)
Cover and keep in the fridge. Should be grand for up to 3 days, but in my house it’s usually gone by day two. If it thickens up too much, a splash more milk brings it back to life. Never tried freezing it—it disappears way too fast.
How I Serve This (Feel Free to Copy or Ignore)
We top it with extra cherries, a dollop of Greek yogurt, sometimes a sprinkle of granola. Once put popping candy on for my kid’s birthday, which was honestly hilarious and I kind of recommend. Usually served in jam jars, just because they’re everywhere around here—but mugs work just fine! Or straight from the bowl, if we’re in a lazy mood.
Pro Tips (Learned the Hard Way…)
- Don’t skip the second stir after 10 minutes; otherwise, you get weird chia blobs that look like frogs’ eggs (appetizing, eh?)
- I once tried doubling without thinking about bowl size; cherry lava all over the fridge. Use the big bowl—trust me.
- Patience! Tried eating it after like an hour once…was more like cherry soup. Not my finest moment.
Some FAQ Because People Actually Ask Me These
- What if I don’t have cherries?
No problem! Berries, peaches, plums…whatever’s rolling around honestly. - My pudding’s too thick/thin—did I mess up?
Nah, probably not. Add more milk if it’s concrete-like, or a spoonful more chia for the runny days. Happens! - Is this really breakfast?
Why not? Tastes like dessert, but secretly healthy. Or that’s what I tell myself anyway. - How do I make it sweeter/less sweet?
Easy! Add more or less syrup at the blender stage. You can even mash a ripe banana in there if you’re feeling adventurous…or just have one to use up. - Do I have to blend the fruit?
You really don’t, especially if you like fruit chunks. Apron-wearing optional. - Does this work for meal prep?
Absolutely—but only if you can resist eating it all in one go. (I can rarely manage that.)
And oh—completely unrelated, but has anyone else noticed how somehow, every kitchen towel disappears overnight? Anyway. Enjoy your cherry chia pudding—let me know how your version turns out, or if you accidentally invent something even better because I’m always on the hunt for new breakfast experiments!
Ingredients
- 1 cup fresh or frozen cherries, pitted and chopped
- 2 cups unsweetened almond milk
- 1/2 cup chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
- 1/4 cup coconut yogurt (for topping)
- 1 tbsp sliced almonds (optional, for garnish)
Instructions
-
1In a mixing bowl, combine almond milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt.
-
2Stir well until everything is fully combined and the chia seeds are evenly distributed.
-
3Fold in the chopped cherries, reserving a few for topping if desired.
-
4Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 1 hour for an even pudding texture.
-
5Before serving, stir the pudding again, then divide into 4 jars or bowls. Top with coconut yogurt, reserved cherries, and sliced almonds if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
