Cherry Chia Pudding (Dairy-Free, Gluten-Free)

Why you'll love this cherry chia pudding

• Quick and easy to make. While you have to wait for the chia pudding to thicken, the pudding itself is mixed together in less than 5 minutes, and the cherry compote takes only 5-8 minutes on the stovetop. (It's almost as easy as my oat milk chia pudding recipe)!
• Fresh, juicy cherries. The homemade cherry compote adds amazing flavor and texture to the chia pudding with a subtle almond flavor and chunks of fresh cherries throughout. (It's similar to the filling for these almond flour cherry pie bars)!
• Meal prep friendly. Since the chia seeds need time to plump up and thicken, this recipe is perfect for making ahead. You can also make the cherry compote ahead of time and store it in the fridge.
• Breakfast or dessert. While this chia pudding is meant to be a filling breakfast or snack, you can also top it with some whipped cream and chocolate shavings for a delicious dessert!

Ingredient notes and substitutions

• Cherries - The recipe calls for fresh cherries that have been pitted and cut in half. I used bing cherries which are dark red and sweet (and one of the most common types) but you can use any type of cherry you like.
• Chia seeds - I used black chia seeds, but you can also use white (although they're less common). I always have chia seeds in my fridge to make chia puddings as well as chia jams, like my triple berry chia jam and blueberry lemon chia jam.
• Almond milk - This will help the chia seeds plump and thicken. Since the cherry mixture will be sweetened, I used unsweetened and unflavored almond milk. Other types of plant-based milk will work too, as well as cow's milk (for a dairy chia pudding).
• Maple syrup - Just a tablespoon of maple syrup is added to the chia pudding to sweeten it. We're not going over board since the cherry compote will be sweetened with sugar. If you don't have maple syrup, you can also use agave syrup or honey.
• Cane sugar - Sugar helps sweetened the cherries and creates a thick, syrupy mixture. If you don't have cane sugar, you can use an equal amount of granulated sugar.
• Lemon - I like to add some fresh lemon juice to the cherry compote for a pop of flavor and it helps maintain the vibrant color of the cherries. It also balances out the sweetness of the sugar. For extra lemony flavor, try adding some grated lemon zest too.
• Almond extract - A little almond extract is added to both the cherry mixture and the chia pudding. It adds a slightly sweet flavor and a little goes a long way. I always have it on hand to make my gluten-free sugar cookie bars, but if you don't have any, you can leave it out or use vanilla extract instead.
• Cornstarch - This is added to the cherry mixture as it cooks over medium heat to help the cherry juices thicken as they're released.

How to make chia pudding with cherries

• Step 1: The recipe starts with a basic chia pudding recipe. Just add the chia seeds, milk, maple syrup and almond extract to a bowl and whisk until the chia seeds are incorporated.
• Step 2: Cover and place in the fridge for 3-4 hours, or preferably overnight. I recommend checking on it after about an hour and stirring it again as the chia seeds sometimes clump together or settle at the bottom of the dish.
• Step 3: Once the pudding is set, you'll make a homemade cherry compote. I like to cook my cherries on the stove with a little sugar, water, cornstarch and lemon juice, which helps them soften and get a little jammy.
• Step 4: This process is quick, taking just 5-8 minutes over medium heat. Once the cherries are coated in a thick syrup, remove from the heat and stir in the almond extract.
• Step 5: Let the cherry mixture cool to room temperature and then stir it into the chia pudding.
• Step 6: Serve immediately with your choice of toppings or store in the fridge for 2-3 days.

Cherry chia pudding FAQs

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