When you want berries or cherries but they aren’t in season; tinned or frozen can work well too. These cherry chia puddings can use either tinned and frozen cherries and take just 5 minutes to put together.

These puddings are great for breakfast, but you can also have them as a dessert.  They don’t take very long to prepare; you just need time to let the chia swell up and soak up all of the liquid.

They are great for meal prep too, so you have ready-made breakfasts for the week ahead.

Nutritional Highlights

✔ Omega-3 fats from the chia seeds.
✔ Antioxidants and phytonutrients from the dark cherries.
✔ Plant-based protein and calcium from organic soy milk and yoghurt.
✔ High in fibre – 11g of fibre per portion.

Storage & Shelf Life

These cherry chia puddings will last for 3-4 days in the fridge once jarred up with the toppings.

I don’t recommend freezing.

Recipe tips

• Feel free to sub in your favourite fruits if cherries aren’t your thing or aren’t available.  Any berries work well.
• If you haven’t got time to wait overnight, they can be ready in an hour or two.  The texture just gets firmer the longer you leave them.
• If you don’t like soya milk, any milk will work well in this recipe.

If you enjoyed these Cherry Chia Pudding, why not try:

Matcha Chia Puddings

Snickers Oat & Chia Puddings

Blended Blueberry Puddings