Chia pudding is one of those things I go through phases with; somedays I think it’s the greatest thing since sliced bread and other days I feel it can be very ‘blah.’ It really depends on how much effort and thought you’re willing to put into the preparation – the key to a good chia pudding is a tasty flavour base. Chia seeds, as great for you as they may be, don’t have a strong taste on their own, which is why frozen cherries make the perfect addition.
You can of course use fresh cherries, but if you buy frozen you won’t have to spend time removing the stones before blending. Any berries, frozen or fresh, will add colour and flavour, so use your creativity if cherries aren’t your thing. I love the tartness of cherries with the creaminess of almond milk, and pistachios for me are a no-brainer when cherries are involved – such a delicious combination that feels very Italian. *Pause to daydream about pistachio gelato.*
This recipe really serves as more of a guideline if you want to make your own, because one of the best things about chia pudding is how easy it is to tweak it to your own preferences. As a general rule of thumb, though, I’ve found that 1 cup of liquid to 3 tbsp of chia seeds makes for a good consistency.
I like to leave mine to set for 3-4 hours, but they should have absorbed a substantial amount of the liquid within about half an hour, if patience isn’t your strong point.
This recipe makes enough for two smaller servings as a dessert, or one bigger serving if you’re having it for breakfast and need to keep those energy levels up until lunchtime. It doesn’t look like a lot but chia seeds are surprisingly filling, thanks to their high levels of fiber and protein.
- 75g frozen cherries
- 3/4 cup almond milk (or milk of your choice)
- 1 tbsp maple syrup
- 3 tbsp chia seeds
- pistachios, chopped fruit or yoghurt, to serve
- Start by blending the cherries, almond milk and maple syrup together until smooth.
- Pour into a jar or tub with a lid and add in the chia seeds, stirring well. Refrigerate for 10 minutes before stirring once more.
- Leave to firm up in the fridge for at least half an hour – this can be done the night before if you’re having it for breakfast.
- Once it has reached the consistency you like, serve with the toppings of your choice. I served mine in a glass cup and saucer set from Whittard – totally unnecessary, but very cute.
I once tried making chia pudding but failed miserably??? Had to toss the whole thing out -_- I'd like to try again, hopefully with more like this time. But then I'm not sure how I feel about having a cold breakfasts (I like my breakkie warm l o l) but this one for the summer sounds pretty ace! 😀
Cherie x
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Me too! I'm mostly a porridge girl in winter but definitely good to change it up now and again 🙂 x
This sounds great! I must give it a try! ^__^