Cherry Chia Pudding
Ingredients:
- 240 ml (1 cup) unsweetened plant milk (oat milk works best)
- 45 g (1/4 cup) chia seeds
- 150 g (1 cup) fresh or frozen pitted cherries, chopped
- 15 ml (1 tbsp) maple syrup
- 2 ml (1/2 tsp) vanilla extract
- Pinch of salt
Equipments:
- Mixing bowl or jar
- Whisk or spoon
- Airtight container or jars for chilling
Nutrition:
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Stir twice early on — give it a stir right after mixing and again after 30 minutes to prevent the chia seeds from clumping together.
Chop the cherries small — smaller pieces distribute more evenly through the pudding and release more juice into the mixture.
Instructions:
- Mash the cherries. Roughly chop or mash the cherries to release their juices; mash more for a jammier texture, or chop coarsely for chunks.
- Mix the base. Whisk together the plant milk, chia seeds, maple syrup, vanilla, and salt in a bowl or jar.
- Fold in the cherries. Stir in the chopped cherries until evenly distributed.
- Chill. Cover and refrigerate for at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping.
- Serve. Stir well before serving, and top with extra cherries, granola, or coconut whipped cream if desired.
Common Mistakes: Not stirring early enough — the chia seeds clump together if left undisturbed for too long; stir right after mixing and again 30 minutes in.
Storage: Keeps in the fridge for up to 4 days. Stir before serving, and thin with a splash of plant milk if it's thickened too much.
Swaps: Frozen cherries work just as well as fresh — no need to thaw first. Swap cherries for blueberries, raspberries, or diced mango for a different fruit variation.
Tips: For the smoothest texture, blend the finished pudding briefly before chilling. Pit fresh cherries with a cherry pitter, or halve them and remove the pit by hand if you don't have one.
Chia seeds — absorb the liquid and swell into a gel, giving the pudding its signature thick, tapioca-like texture.
Cherries — add natural sweetness, a pop of tartness, and a beautiful deep red color throughout the pudding.
Plant milk — the liquid base the chia seeds hydrate in; oat milk gives the creamiest result.
Maple syrup — adds a touch of sweetness that balances the tartness of the cherries.
Cherry Chia Pudding
Ingredients:
- 240 ml (1 cup) unsweetened plant milk (oat milk works best)
- 45 g (1/4 cup) chia seeds
- 150 g (1 cup) fresh or frozen pitted cherries, chopped
- 15 ml (1 tbsp) maple syrup
- 2 ml (1/2 tsp) vanilla extract
- Pinch of salt
Equipments:
- Mixing bowl or jar
- Whisk or spoon
- Airtight container or jars for chilling
Features:
Why These Ingredients:
Chia seeds — absorb the liquid and swell into a gel, giving the pudding its signature thick, tapioca-like texture.
Cherries — add natural sweetness, a pop of tartness, and a beautiful deep red color throughout the pudding.
Plant milk — the liquid base the chia seeds hydrate in; oat milk gives the creamiest result.
Maple syrup — adds a touch of sweetness that balances the tartness of the cherries.
Prep:
Stir twice early on — give it a stir right after mixing and again after 30 minutes to prevent the chia seeds from clumping together.
Chop the cherries small — smaller pieces distribute more evenly through the pudding and release more juice into the mixture.
Instructions:
- Mash the cherries. Roughly chop or mash the cherries to release their juices; mash more for a jammier texture, or chop coarsely for chunks.
- Mix the base. Whisk together the plant milk, chia seeds, maple syrup, vanilla, and salt in a bowl or jar.
- Fold in the cherries. Stir in the chopped cherries until evenly distributed.
- Chill. Cover and refrigerate for at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping.
- Serve. Stir well before serving, and top with extra cherries, granola, or coconut whipped cream if desired.
