Cherry Vanilla Chia Pudding Recipe

Almond milk: A dairy-free milk alternative that adds a creamy texture to the pudding.

Cherries: Fresh or frozen, these add a burst of natural sweetness and a lovely color.

Chia seeds: Tiny seeds that absorb liquid and create a pudding-like consistency, packed with fiber and omega-3s.

Maple syrup: A natural sweetener that enhances the flavor without refined sugars.

Vanilla extract: Adds a rich, aromatic flavor that complements the cherries and maple syrup.

When preparing chia seeds for this recipe, make sure to stir the mixture thoroughly to prevent clumping. This ensures that the chia seeds are evenly distributed and will absorb the almond milk properly, resulting in a smooth and creamy pudding.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor that works well in chia pudding.

• fresh or frozen cherries - Substitute with strawberries: Strawberries provide a similar sweetness and tartness, making them a good alternative.

• chia seeds - Substitute with flax seeds: Flax seeds can create a similar gel-like consistency when soaked, though the texture will be slightly different.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener with a similar consistency and sweetness level.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile that can enhance the pudding.

• For optimal freshness, store your Cherry Vanilla Chia Pudding in an airtight container. This helps maintain the creamy texture and prevents any unwanted odors from seeping in.
• Keep the pudding refrigerated. It will stay fresh for up to 5 days, making it a perfect make-ahead dessert or breakfast option.
• If you plan to enjoy the pudding over several days, consider portioning it into individual servings. This not only makes it convenient but also helps in maintaining the quality of the remaining pudding.
• When freezing, use freezer-safe containers. Leave some space at the top as the chia seeds will expand slightly.
• To thaw, transfer the container from the freezer to the refrigerator. Allow it to thaw overnight for the best texture. Avoid microwaving as it can alter the consistency.
• If the pudding appears too thick after thawing, stir in a splash of almond milk to reach the desired consistency.
• For added freshness, consider adding fresh cherries or a drizzle of maple syrup just before serving. This enhances the flavor and gives it a freshly-made feel.

• If you prefer your chia pudding warm, transfer the desired portion to a microwave-safe bowl. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be cautious not to overheat, as it can alter the texture of the chia seeds.

• For a more even and gentle reheating, use a double boiler. Place the chia pudding in a heatproof bowl over a pot of simmering water. Stir occasionally until warmed through. This method helps maintain the creamy consistency of the almond milk and prevents the chia seeds from becoming too gelatinous.

• If you have a stovetop, you can reheat the chia pudding directly in a small saucepan over low heat. Stir continuously to ensure even heating and to prevent sticking. Add a splash of almond milk if the pudding becomes too thick.

• For a quick and easy option, you can enjoy the chia pudding cold straight from the fridge. Simply give it a good stir to redistribute the cherries and other ingredients before serving.

• Mixing bowl: Use this to combine the almond milk, chia seeds, maple syrup, and vanilla extract.

• Whisk: This will help you stir the ingredients together until they are well combined.

• Measuring cups: Essential for accurately measuring the almond milk and chia seeds.

• Measuring spoons: Use these to measure out the maple syrup and vanilla extract.

• Spatula: Handy for gently mixing in the cherries without crushing them.

• Refrigerator: Necessary for chilling the pudding for at least 4 hours or overnight.

• Cover or plastic wrap: Use this to cover the mixing bowl while the pudding sets in the refrigerator.

• Serving bowls: These will be used to serve the chia pudding once it's ready.

• Spoon: Useful for stirring the pudding before serving.

Prepare ingredients in advance: Measure out almond milk, chia seeds, and maple syrup the night before to save time in the morning.

Use frozen cherries: Opt for frozen cherries to skip the pitting and chopping process.

Batch prep: Make multiple servings at once and store them in the fridge for a quick grab-and-go breakfast.

Quick stir method: Use a whisk to mix the chia seeds and almond milk thoroughly to avoid clumping.

Overnight soak: Let the mixture sit overnight to ensure the chia seeds fully absorb the liquid, saving you from stirring frequently.