Cherry Chia Pudding Bowl

Cherry Chia Pudding is my favorite sweet snack for warm afternoons and busy mornings. Its creamy texture and cheerful color always lift my spirits and I love how easy it is to prepare ahead. If you are looking for something fresh fruity and healthy to satisfy a dessert craving this pudding will soon be in your regular rotation too.

My nieces and nephews first helped me make this on a rainy Saturday. Now it is a must whenever we get together for brunch because everyone can add their favorite toppings and make it their own.

Ingredients

• Frozen cherries: Provide bright fruity flavor and stunning color Choose sweet cherries without added sugar for best results
• Dairy free milk: Creates a creamy base Pick unsweetened almond coconut or oat milk for more nutrition
• Maple syrup: Adds natural sweetness Use pure maple syrup and adjust the amount to taste
• Almond extract: Brings out the cherry flavor just a little bit is plenty so start small
• Whole chia seeds: The magic ingredient for thick texture Always use fresh seeds and check that they are whole and not ground for the best “pudding” effect

Instructions

Blend the Cherries:

Combine frozen cherries dairy-free milk maple syrup and almond extract in a blender. Puree until the mixture is completely smooth and vibrant. Taste a small spoonful to adjust sweetness or extract if needed

Mix in the Chia Seeds:

Pour the cherry mixture into a jar or large glass. Add whole chia seeds and stir very well so no clumps of seeds remain.

Let the Mixture Sit:

Allow the mixture to rest uncovered on the counter for about ten minutes. Stir again to prevent clumping—the seeds should be evenly suspended in the liquid.

Chill the Pudding:

Cover the jar tightly and place in the refrigerator for at least four hours or overnight. Chia seeds will absorb the liquid and swell to create a thick spoonable pudding.

Stir and Serve:

Before eating give the pudding one last thorough stir. Taste and add a little extra maple syrup if desired. Top with more cherries chopped nuts or toasted coconut for extra flavor and crunch.

Chia seeds are my pantry hero. There was a time I tried making this with ground seeds but it lost that signature “bubble” texture. Now I always double check for whole seeds and love showing off the science experiment vibe to kids.

Storage Tips

Keep your cherry chia pudding in an airtight jar in the refrigerator. It stays fresh for up to five days. Give it a stir before serving since chia seeds sometimes settle a little. Pudding texture is thickest after sitting overnight and is perfect for packing in lunchboxes or for quick breakfasts on the go.

Ingredient Substitutions

No frozen cherries on hand Try frozen strawberries blueberries or mango chunks. If you do not have almond extract vanilla works beautifully too. For sweetener agave syrup or honey can step in for maple syrup just adjust for your taste and dietary needs.

Serving Suggestions

Top the pudding with extra cherries toasted almonds or dark chocolate shavings for a decadent feel. I love adding a spoonful of coconut yogurt or a handful of homemade granola for extra crunch and creaminess. On occasion a little swirl of peanut or almond butter goes a long way for flavor and staying power.

Cultural and Seasonal Notes

Chia pudding has roots in Aztec cuisine where chia seeds were prized for their energy. These days the pudding is a global staple for plant-based kitchens. In summer I sometimes use fresh cherries when they are in season and the flavor is even more intense.

Recipe Notes

Let chia seeds soak fully for the thickest texture Use a high speed blender for the smoothest fruit base This pudding is even better on the second day

Success Stories

The first time I shared cherry chia pudding at a potluck friends kept asking for the recipe. Since then I get texts about how easy it is to meal prep and how happy it makes picky eaters. It is always a hit at family picnics too because it is so refreshing when served cold.

Freezer Meal Conversion

Pour individual servings into freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge then stir well before serving. While the texture will be slightly softer it is still delicious.

Cherry chia pudding is a treat you can prep any time and count on for bright flavor and healthy fuel. It is proof that delicious things can be both easy and wholesome.

Recipe FAQs

→ Can I use fresh cherries instead of frozen?

Yes, fresh cherries can be used. The texture may be slightly different, but the flavor will remain vibrant.

→ What is the best type of milk for this bowl?

Any dairy-free milk works well, such as almond, oat, or soy. Choose what complements your taste preference.

→ Do I need to blend the chia seeds?

No, stir whole chia seeds into the blended mixture for the classic tapioca-like texture as it thickens.

→ How long should the mixture chill?

Chill for at least several hours or overnight to allow the chia seeds to fully hydrate and thicken the mixture.

→ Can I adjust the sweetness?

Absolutely! Add more or less maple syrup to suit your taste, and experiment with extra fruits as toppings if desired.