Cherry Chia Pudding

Dairy-free and gluten-free, you’ll love this Cherry Chia Pudding for an easy, make ahead breakfast! It’s a basic chia pudding recipe with homemade cherry compote mixed throughout and a subtle almond flavor. You can enjoy this chia pudding on it’s own or top it with dairy-free yogurt and granola.

Cherry season is one of my favorite things about summer! Since the season is so short, I love to create different cherry recipes so I can soak up all the fresh cherries while I can! (Some of my faves include this cherry crisp with berries and this cherry galette with almond flour)!

This cherry chia pudding recipe was one of the first recipes I posted on Crumb Top Baking 6 years ago (in 2017)! Back then, I made the recipe more complicated than it needed to be with different layers and add ins. So, I decided to revisit the recipe and make it super simple with basic ingredients!

If you love trying different chia pudding recipes, you’ll love this one! You’ll also want to try this oat milk chia pudding and this pineapple coconut chia pudding.

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.
• 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.
• 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!

What are chia seeds?

Chia seeds are tiny seeds that contain vitamins and minerals, like calcium and iron. They’re also high in fibre, protein and omega-3 fatty acids. You can find chia seeds in the organic sections of most grocery stores. We usually buy a large bag from Costco and store them in the fridge, where they last for months.

Details on the ingredients

For the full list of ingredients and quantities used, refer to the recipe card at the end of this post.

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 keep them whole, but if you’re not a fan of the texture, you can grind them up a little before adding them to the milk.

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. 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

The full set of instructions are included in the recipe card at the end of this post. The following is just an overview.

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.

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.

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.

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.

Let the cherry mixture cool to room temperature and then stir it into the chia pudding.

Serve immediately with your choice of toppings or store in the fridge for 2-3 days.

FAQs

Storage tips

Chia pudding made with cherries should be stored in an airtight container in the fridge. Since the cherries will start to brown slightly after a few days, I like to enjoy this pudding within 2-3 days.

Key recipe tips

• If you don’t like the texture of chia seeds, you can grind them up before mixing them with milk or you can blend the chia seeds with the milk.
• I prefer a thick chia pudding, so if you prefer it thinner, just reduce the amount of chia seeds or add more milk. For a thicker pudding, just add another 1/2 tablespoon of chia seeds.
• When making the cherry compote, stir frequently so the cherries don’t burn. The mixture will thicken quickly over medium heat so keep an eye on it.
• To keep this recipe gluten-free, make sure your cornstarch and almond extract are certified gluten-free.

More chia seed recipes

• Chia Seed Jam (triple berry)
• Blueberry Chia Jam with pomegranate
• Cranberry Sauce with chia seeds

If you make this recipe, I’d love to hear what you think in the comments below!

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*This recipe was originally published in June 2017. It has been updated with new text and photos, as well as changes to the recipe to make it more reader friendly.

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