Easy & Healthy Cherry Chia Pudding: Your Go-To Dairy-Free & Gluten-Free Breakfast Recipe

Prepare to fall in love with this Cherry Chia Pudding! It’s a remarkably easy, dairy-free, and gluten-free breakfast that you can whip up ahead of time. This basic chia pudding recipe features a luscious homemade cherry compote mixed throughout, complemented by a subtle hint of almond flavor. Enjoy it as a standalone meal or elevate it with a topping of dairy-free yogurt and your favorite granola.

Cherry season is undeniably one of the highlights of summer! With its fleeting nature, I seize every opportunity to craft diverse cherry recipes, ensuring I savor every single fresh cherry while they’re at their peak. This delightful pudding is a perfect way to do just that.

This particular cherry chia pudding recipe holds a special place, being one of the first creations I shared on Crumb Top Baking six years ago, back in 2017. Initially, I made it perhaps a bit more intricate than necessary, with multiple layers and various add-ins. So, I decided it was time to revisit and simplify the recipe, transforming it into a straightforward dish using only basic, wholesome ingredients.

If you’re a fan of experimenting with different chia pudding variations, you’ll also adore this pineapple chia pudding with coconut. It’s another reader favorite, completely dairy-free, and requires just five ingredients, including fresh pineapple, making it incredibly simple and delicious.

Why You’ll Love This Cherry Chia Pudding

This Cherry Chia Pudding isn’t just a recipe; it’s a delightful experience packed with convenience and flavor. Here’s why it’s destined to become a staple in your kitchen:

• Quick and Easy to Make: Despite needing time to thicken, the active preparation for the chia pudding itself takes less than 5 minutes. The homemade cherry compote is equally swift, requiring only 5-8 minutes on the stovetop. This means a gourmet-tasting breakfast with minimal effort!
• Bursting with Fresh, Juicy Cherries: The star of this pudding is the homemade cherry compote. It infuses the dish with an incredible depth of flavor and texture, featuring tender chunks of fresh cherries enveloped in a subtly almond-infused syrup. It’s reminiscent of the delicious filling found in almond flour cherry pie bars, but in a healthier, breakfast-friendly format.
• Perfect for Meal Prep: Chia seeds naturally require time to absorb liquid and plump up, making this recipe ideally suited for making ahead. You can prepare a batch on Sunday evening and enjoy fresh, delicious breakfasts throughout the week. The cherry compote can also be made in advance and stored in the fridge, saving even more time during busy mornings.
• Versatile for Breakfast or Dessert: While designed as a nourishing and filling breakfast or snack, this cherry chia pudding easily transforms into an elegant dessert. Simply top it with a dollop of whipped cream (dairy-free, if preferred) and a sprinkle of chocolate shavings for a truly decadent treat.
• Nutrient-Dense and Wholesome: Chia seeds are a powerhouse of nutrition, rich in fiber, omega-3 fatty acids, and protein. Combined with the antioxidants from fresh cherries, this pudding offers a breakfast that not only tastes good but also fuels your body effectively.
• Naturally Dairy-Free and Gluten-Free: This recipe is crafted to be inclusive, catering to various dietary needs without compromising on flavor or texture. It’s naturally free from dairy and gluten, making it an excellent choice for those with intolerances or who simply prefer plant-based options.

Details on the Ingredients

Understanding each ingredient and its role is key to mastering this delicious cherry chia pudding. For precise quantities, always refer to the detailed recipe card at the end of this post.

• Cherries: The recipe calls for fresh cherries, which should be pitted and cut in half. I typically use Bing cherries, known for their deep red color and sweet flavor, as they are widely available and perfect for compote. However, feel free to use any variety of fresh cherries you prefer. If fresh cherries are out of season, frozen cherries can be a great substitute; just be aware they might release more liquid and require a slightly longer cooking time for the compote.
• Chia Seeds: I opt for black chia seeds, though white chia seeds work just as well if you can find them. They are fantastic for thickening the pudding and are a nutritional powerhouse. If you’re not keen on the texture of whole chia seeds, you have a couple of options: grind them lightly before mixing with the milk, or blend the finished pudding for a smoother consistency.
• Almond Milk: This plant-based milk is essential for allowing the chia seeds to plump up and create that characteristic pudding texture. I recommend using unsweetened and unflavored almond milk to control the overall sweetness, as the cherry compote will be sweetened. Other plant-based milks like oat milk, soy milk, or coconut milk (from a carton) can also be used. For a dairy version, regular cow’s milk works perfectly.
• Maple Syrup: A single tablespoon of maple syrup is added to the chia pudding mixture to provide a delicate sweetness that balances the flavors. Since the cherry compote will contribute its own sweetness, we avoid overdoing it here. If maple syrup isn’t available, agave syrup or honey (if not strictly vegan) are excellent alternatives.
• Cane Sugar: Used in the cherry compote, cane sugar helps sweeten the cherries and creates a wonderfully thick, syrupy consistency as the fruit breaks down. Granulated sugar can be used as a direct 1:1 substitute if you don’t have cane sugar on hand.
• Lemon Juice: A splash of fresh lemon juice is added to the cherry compote. It’s a game-changer, providing a bright, tangy pop of flavor that cuts through the sweetness and enhances the vibrant color of the cherries. For an even more pronounced lemony zest, consider adding a pinch of grated lemon zest to the compote.
• Almond Extract: This ingredient is key to the overall flavor profile, adding a sweet, nutty aroma to both the chia pudding and the cherry compote. A little goes a long way, so use it sparingly! If you don’t have almond extract or prefer to omit it, vanilla extract can be used as a delicious alternative.
• Cornstarch: This acts as a thickening agent in the cherry compote. As the cherries cook and release their juices, the cornstarch ensures that the mixture develops a luscious, jammy texture, coating the fruit beautifully.

How to Make Chia Pudding with Cherries

Crafting this delightful cherry chia pudding is a simple two-part process. The complete, step-by-step instructions can be found in the recipe card below, but here’s a quick overview to get you started.

The journey begins with preparing the basic chia pudding. In a medium-sized bowl, combine the chia seeds, almond milk, maple syrup, and almond extract. Whisk these ingredients thoroughly until the chia seeds are evenly distributed and no clumps remain. This initial whisking is crucial to prevent the seeds from settling at the bottom.

Once mixed, cover the bowl and refrigerate it for a minimum of 3-4 hours, though ideally, leave it overnight for the best results. An important tip: after about an hour of chilling, give the pudding another quick stir. Chia seeds have a tendency to clump or settle, and a second stir ensures a uniformly thick and smooth pudding.

While the chia pudding is setting, you’ll prepare the homemade cherry compote. In a medium saucepan, gently cook the pitted and halved cherries with a touch of sugar, water, cornstarch, and lemon juice. This process allows the cherries to soften and develop a delicious, jam-like consistency, releasing their natural sweetness and juices.

This compote comes together quite quickly, typically taking only 5-8 minutes over medium heat. Keep an eye on it and stir frequently until the cherries are tender and coated in a thick, glossy syrup. Once it reaches your desired consistency, remove the saucepan from the heat and stir in the almond extract to enhance its flavor.

Allow the prepared cherry mixture to cool completely to room temperature. This step is important before combining it with the chilled chia pudding. Once cooled, gently fold the rich cherry compote into the creamy chia pudding until it’s beautifully marbled throughout.

Your delightful Cherry Chia Pudding is now ready to serve! Enjoy it immediately with your favorite toppings, or store it in an airtight container in the fridge for 2-3 days, making it a perfect grab-and-go option.

Recipe FAQs

Storage Tips

To keep your Cherry Chia Pudding fresh and delicious, proper storage is key. Always store the pudding in an airtight container in the refrigerator. While it will maintain good quality for several days, it’s best enjoyed within 2-3 days. This is because the fresh cherries in the compote might start to brown slightly and lose a bit of their vibrant color and texture after a longer period. For optimal freshness, you can also store the cherry compote separately in an airtight container in the fridge for up to 4-5 days, and then stir it into individual portions of plain chia pudding just before serving. The plain chia pudding can last a bit longer, up to 5 days, on its own.

Key Recipe Tips for Success

Achieving the perfect cherry chia pudding is simple with these helpful tips and tricks:

• Adjusting Chia Seed Texture: If the gel-like texture of whole chia seeds isn’t your preference, don’t worry! You can easily modify it. Try grinding the chia seeds into a finer powder before mixing them with the milk. Alternatively, after the pudding has set, you can blend the entire mixture in a high-speed blender for a silky-smooth consistency.
• Customizing Pudding Thickness: I personally love a thick, creamy chia pudding. The recipe provides a great starting point, but you can easily adjust the consistency to your liking. For a thinner pudding, simply reduce the amount of chia seeds by half a tablespoon, or add a splash more milk. If you desire an even thicker, more decadent pudding, increase the chia seeds by half a tablespoon.
• Mindful Compote Cooking: When preparing the cherry compote, active stirring is crucial. The mixture, especially with cornstarch, can thicken quite rapidly over medium heat, and cherries can scorch quickly if left unattended. Stir frequently to prevent burning and ensure even cooking, resulting in a perfectly syrupy compote.
• Ensure Gluten-Free Status: For those adhering to a strict gluten-free diet, it’s important to double-check your ingredients. While chia seeds and most plant-based milks are naturally gluten-free, always verify that your cornstarch and almond extract are certified gluten-free to avoid any cross-contamination.
• Chill Time is Crucial: Don’t rush the chilling process! The 3-4 hours (or overnight) in the fridge is essential for the chia seeds to fully absorb the liquid and create the desired pudding texture. A premature serving will result in a runny, less satisfying pudding.
• Sweetness to Taste: The amount of maple syrup and cane sugar in the recipe provides a balanced sweetness. However, feel free to adjust it to your personal preference. You can add more or less syrup to the chia pudding, or increase/decrease sugar in the compote, depending on the sweetness of your cherries and your palate.

More Chia Seed Recipes

If you’ve fallen in love with the versatility and health benefits of chia seeds, explore these other fantastic recipes:

• Triple Berry Chia Jam
• Blueberry Chia Jam with Pomegranate
• Cranberry Sauce with Chia Seeds

If you try this delightful Cherry Chia Pudding recipe, I would absolutely love to hear your thoughts and feedback in the comments section below!

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*This recipe was originally published in June 2017. It has since been updated with fresh text, new photos, and streamlined recipe instructions to enhance its readability and user-friendliness.

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