Cherry Chia Pudding

Swirled with a fresh, cherry compote and subtle vanilla flavor, this cherry chia pudding makes a tasty snack or meal-prepped breakfast.

Prep Time 5

Cook Time 5

Chill Time 4

Total Time 4 10

Servings servings

Calories 233kcal

Combine the oat milk, maple syrup, and vanilla in a medium or large bowl. Whisk to evenly combine.
Sprinkle in the chia seeds. Whisk until everything is combined.
Set aside for 10 minutes to thicken slightly.

Wash, dry, pit, and slice the cherries in half.
In a saucepan combine the cherries, maple syrup, and lemon juice.
Cook over medium heat for 3-5 minutes until the cherries are softened but not broken down, stirring regularly.
Once chia mixture has started to thicken, give the mixture another whisk.
Pour the liquid from the cooked cherries into the chia mix. Stir until well distributed.
Distribute into jars or individual serving dishes leaving ½”/12mm or more space at the top of the container.
Top each portion with a scoop of cherries. Cover and place in the fridge for at least 4 hours or overnight. Can be made up to 3 days in advance.
Serve with shaved chocolate for a dessert, chopped toasted almonds, or granola if desired.

Mix the chia pudding well: Chia seeds tend to clump at the bottom. When you mix in the liquid, make sure you get all the seeds combined and coated with milk. Otherwise, they won’t gel.

Using frozen cherries: If you’re using frozen cherries, let them thaw a bit so that you can halve them easily.

Warm the cherries until just soft: You don’t want the cherries to break down when making the compote. You want them softened but intact.