Cherry Chia Seed Pudding
Creamy, protein-packed chia pudding topped with warm, jammy stewed cherries. Perfect for make-ahead breakfasts or snacks.
Ingredients
- Chia Pudding
- 4½ cups Greek yogurt
- 1½ cups milk of choice
- 18 tablespoons chia seeds 1⅛ cups
- Stewed Cherries
- 3 cups frozen cherries sweet or tart, pitted
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Make the chia pudding: In a large bowl, whisk together the Greek yogurt and milk until smooth.
- Add chia seeds: Stir in the chia seeds, mixing well to evenly distribute.
- Chill: Cover and refrigerate for at least 4 hours or overnight, until thickened.
- Make the stewed cherries: Add frozen cherries, maple syrup, cinnamon, lemon juice, and a pinch of salt to a saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the cherries are soft and the mixture is slightly thick and jammy.
- Cool: Let the cherries cool completely.
- Assemble: Spoon chia pudding into bowls or jars and top with the stewed cherries.
Notes
Chia pudding keeps up to 5 days refrigerated.
Stewed cherries keep up to 4 days refrigerated.
Dairy-free: Use coconut or cashew yogurt.
Extra protein: Reduce milk to ½ cup and increase yogurt.
If using tart cherries, you may want to add an extra 1 to 2 teaspoons maple syrup to taste.
Stewed cherries keep up to 4 days refrigerated.
Dairy-free: Use coconut or cashew yogurt.
Extra protein: Reduce milk to ½ cup and increase yogurt.
If using tart cherries, you may want to add an extra 1 to 2 teaspoons maple syrup to taste.
Tried this recipe?Let us know how it was!