How long does it take 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 .

Cherry Chia Pudding

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

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Instructions

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.
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.
Once the pudding is set, make the cherry compote. In a medium-sized saucepan, add the cherries, water, sugar, cornstarch and lemon juice.
Cook over medium heat, stirring frequently, for 5-8 minutes, or until the cherries have softened and a thick syrup has formed.
Remove from heat and stir in the almond extract.
Let the cherry mixture cool to room temperature and then stir into the chia pudding.
Serve immediately with your choice of toppings or store in the fridge for 2-3 days.

Notes

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.
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.
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.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.