Need help finding a recipe?

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crumb Top Baking

Simple, Approachable Desserts and Savory Recipes

  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography
You are here: Home / Breakfast and Brunch / Cherry Chia Pudding (Dairy-Free, Gluten-Free)

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

July 12, 2023 Updated: March 11, 2025 By Leanne 4 Comments

Jump to Recipe·Print Recipe

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!

Side view of cherry chia pudding served in glasses on a pink backdrop.

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, this pineapple chia pudding with coconut is also dairy-free, a reader favorite and requires just 5 ingredients, including fresh pineapple!

Table of contents

  • Why you’ll love this cherry chia pudding
  • Details on the ingredients
  • How to make chia pudding with cherries
  • Recipe FAQs
  • Storage tips
  • Key recipe tips
  • More chia seed recipes

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!

Details on the ingredients

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

Ingredients to make cherry chia pudding arranged individually.
  • 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.

Collage of 4 images showing how the cherry compote and chia pudding are made.

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.

Recipe FAQs

How long does it take this chia pudding to set?

It normally takes about 3-4 hours for the chia seeds to plump and thicken, but I like to leave it overnight in the fridge.

Why is my chia pudding runny?

Chia pudding is usually runny when it has too much liquid, not enough chia seeds or the chia seeds haven’t had enough time to thicken. Try adding more chia seeds or let it sit longer in the fridge to give the seeds time to fully thicken.

Can another type of fruit be used to replace the cherries?

Absolutely! You can use almost any fruit compote recipe for this chia pudding. Blueberries, strawberries or raspberries would be delicious.

Can frozen cherries be used in this recipe?

Yes, the cherry compote can be made with frozen cherries. Just keep in mind that they may take a little longer to thicken.

How do you serve cherry chia pudding?

You can enjoy chia pudding on its own, or you can top it with dairy-free yogurt and granola. I usually top it with this maple walnut granola or honey almond granola.

Chia pudding with fresh cherries served in glasses.

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.
Close up view of chia pudding with cherry compote mixed throughout.

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!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

*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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cherry chia pudding served in a glass on a white coaster with a spoon inserted into the pudding.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Leanne
  • Prep Time: 15 minutes
  • Resting Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American, Canadian
  • Diet: Gluten Free
Print Recipe
Save Recipe Recipe Saved

Description

Dairy-free and gluten-free, this Cherry Chia Pudding is an easy, make ahead breakfast or snack with cherry compote and sweet almond flavor.


Ingredients

For the chia pudding:

  • 2 cups (480ml) unsweetened almond milk
  • 6 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1/4 teaspoon almond extract

For the cherry compote:

  • 2 cups (300g) fresh cherries, pitted and halved
  • 6 tablespoons water
  • 3 tablespoons cane sugar
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract


Instructions

  1. To make the chia pudding, add the milk, chia seeds, maple syrup and almond extract to a medium-sized bowl and whisk until the chia seeds are incorporated.
  2. Cover and place in the fridge for 3-4 hours, or overnight. Check on the pudding after an hour and whisk again as the chia seeds may clump together or settle at the bottom of the dish.
  3. Once the pudding is set, make the cherry compote. In a medium-sized saucepan, add the cherries, water, sugar, cornstarch and lemon juice.
  4. Cook over medium heat, stirring frequently, for 5-8 minutes, or until the cherries have softened and a thick syrup has formed.
  5. Remove from heat and stir in the almond extract.
  6. Let the cherry mixture cool to room temperature and then stir into the chia pudding.
  7. Serve immediately with your choice of toppings or store in the fridge for 2-3 days.

Notes

  1. 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.
  2. If you prefer a thinner chia pudding, just reduce the amount of chia seeds or add more milk. For a thicker pudding, add another 1/2 tablespoon of chia seeds.
  3. 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.
  4. To keep this recipe gluten-free, make sure your cornstarch and almond extract are certified gluten-free.
  5. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Filed Under: All Recipes, Breakfast and Brunch, Cherry Recipes, Dairy-Free, Gluten-Free, Snacks

Previous Post: « Banana Blackberry Oatmeal Muffins
Next Post: Tuna Salad Without Mayo or Yogurt »

Reader Interactions

Comments

  1. Libby says

    January 13, 2025 at 7:52 pm

    My dad is on a vegan sugar-free diet and I made him this cherry chia pudding. He said he loved it! I used honey instead of the sugar and arrow root instead of the cornstarch. I also used frozen cherries and they worked just fine. Thanks for the great recipe!

    Reply
    • Leanne says

      January 14, 2025 at 9:10 am

      Hi Libby! I’m so happy that your dad enjoyed the recipe. Thanks for letting me know and sharing your substitutions!

      Reply
  2. Neha says

    February 25, 2018 at 12:35 pm

    Super delicious and tempting the pudding looks with all these beautiful colors! Cherry, pistachios and coconut together is such an ultimate pairing. Thanks for sharing these. 🙂

    Reply
    • Leanne says

      February 27, 2018 at 10:12 pm

      Thanks Neha! I can’t wait for cherry season so I can start making this again! It’s definitely a nice combo!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

Follow Crumb Top Baking

  • Facebook
  • Instagram
  • Pinterest

Find a recipe

AIR FRYER RECIPES

Air fryer mushrooms and onions served in a white bowl with a serving spoon inserted into it.

Air Fryer Mushrooms and Onions

Air fryer peppers and onions served in an oval dish with a spoon inserted into it.

Air Fryer Peppers and Onions

Air fryer chicken parmesan served on plates with spaghetti and marinara sauce.

Air Fryer Chicken Parmesan

Close up view of air fryer cornflake chicken strips on a plate.

Crispy Air Fryer Cornflake Chicken Strips

Copyright © 2025 crumbtopbaking.com - Privacy Policy & Terms of Use

Pinterest image for cherry chia pudding.
Crumb Top Baking Text LogoLogo Header Menu
  • Home
  • About
  • All Recipes
  • Air Fryer
  • Desserts
  • Subscribe
  • Photography