Overnight chia pudding with swirls of cherry compote and topped with fresh cherries. This cherry overnight chia pudding is simple, delicious, and perfect for a summer breakfast.
Are you as excited as I am that summer is quickly approaching?
With the warmer weather just around the corner, I wanted to share with you this simple breakfast idea. It does take some preparing ahead of time since the chia pudding needs to be set for several hours. But all you really need to do is soak the chia seeds in your milk of choice and your favorite sweetener and leave it in the fridge overnight.
With cherry season here, I thought I would cook down cherries with a little bit of sugar and water until the cherries break down and become jammy. This would be perfect stirred into drinks, used as a topping for ice cream, or swirled into your chia pudding. You can also serve it on toast or paired with your favorite cheese and crackers. So many options with your leftover cherry compote.
But for this recipe, I wanted to use the cherry compote to swirl into my chia pudding. It’s simple, flavorful, and perfect for summer. And I seriously recommend making this soon because if you’re a cherry lover, you know that cherry season is very short lived. So enjoy them while you can.
In a medium sized jar, add chia seeds, vanilla almond milk, vanilla extract, and maple syrup. Use a spoon to stir until all the seeds have dispersed. Refrigerate the chia seed mixture overnight so that the chia seeds can thicken.
In a small pot, add cherries with pits removed, sugar, and water. Cook over low to medium heat for several minutes until the cherries have softened and appear almost jam like. Let the cherry compote cool before using.
Once you’re ready to serve the chia pudding, divide the chia pudding into two small jars or glasses.
Use a spoon to swirl as much of the cherry compote into the chia pudding as you would like.
Serve the cherry overnight chia pudding cold.
Enjoy!
- ⅓ cup chia seeds
- 1 cup vanilla almond milk or milk of choice
- 2 teaspoons maple syrup or sugar, more to taste
- 1 cup depitted cherries
- 1½ teaspoons sugar, more to taste
- 1 teaspoon water
- In a medium sized jar, add chia seeds, vanilla almond milk, vanilla extract, and maple syrup. Use a spoon to stir until all the seeds have dispersed. Refrigerate the chia seed mixture overnight so that the chia seeds can thicken.
- In a small pot, add cherries with pits removed, sugar, and water. Cook over low to medium heat for several minutes until the cherries have softened and appear almost jam like. Let the cherry compote cool before using.
- Once you're ready to serve the chia pudding, divide the chia pudding into two small jars or glasses.
- Use a spoon to swirl as much of the cherry compote into the chia pudding as you would like.
- Serve the cherry overnight chia pudding cold.
I think this is awesome!