It is officially cherry season up here in the PNW, and I am in ripe, juicy, cherry heavennn. I apologize in advance if the next ten (maybe more?) recipes have cherries in them. I definitely foresee that as a legit possibility.
Starting out the cherry parade is this creamy vanilla bean and cherry raspberry smash chia seed pudding!
And I can’t wait for you to try them.
It feels like cherry season came a little bit early this year. They usually hit the market the beginning of June, but tend to be a bit wishful in their state of ripeness and flavor until at least the end of the month, sometimes even the beginning of July.
Myself, being the ardent cherry lover that I am, bought up the first decent looking bag of cherries I found on the shelf about a week ago – half expecting them to be a little lackluster in their sweetness and bite, but not caring because – CHERRIES!
Surprisingly, I was charmed and delighted by their perfection! These cherries were the archetype of what a cherry should be. Juicy and sweet, with just the right amount mouthwatering of bite. Never mind the $15 price tag that accompanied them.
So worth it. (Don’t tell my husband).
After eating my fair share, sitting out in the sun on our deck (talk about spring perfection), I set about finding ways to savor them a little bit more – tucking them into various recipe ideas where I knew their scrumptiousness would shine!
This chia pudding was the first thing I landed on.
The creamy vanilla bean studded base is layered with sliced cherries and tart, bright smashed raspberries for the perfect quick morning breakfast, mid day treat yo’self snack, or a healthy yet indulgent dessert.
It’s pretty much got every good thing going for it.
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Starting with all the nutrients packed in chia seeds!
what makes chia seeds good for you
- Packed with antioxidants! Naturally occurring compounds in plant based foods that help protect our bodies from free radicals, which can damage the molecules in our cells and encourage various diseases.
- High in vitamins and minerals – Magnesium, Manganese, calcium, and potassium just to name a few.
- Full of fiber which makes them great for our digestive health. Besides their ability to keep us full longer, and promote healthy regularity, the soluble fiber in chia seeds acts as a prebiotic for healthy gut bacteria growth. Double win!
- Rich in omega-3 fatty acids – 2 tablespoons of chia seeds contain the same amount of these essential fatty acids as 4 oz of salmon!
And the list could literally go on and on.. these little gems are definitely something worth celebrating and including in a healthy, whole foods diet!
So now you’re probably wondering…
how to make chia seed pudding
Chia seed pudding is super easy + healthy pudding made with a few simple ingredients that can be flavored in pretty much any way you can imagine thanks to the relatively non-existent taste of the chia seeds themselves 😉
In fact, the base really only consists of two essential ingredients:
- Chia seeds (I love these from Chosen Foods! But you can find them at most grocery stores)
- Some type of liquid – usually milk for a creamy consistency. I love using almond, cashew or coconut milk.
THAT’S IT!
Pretty cool, right?
Then comes the fun part where you get to pick whatever flavor or direction you wanna take your whole chia seed pudding experience. The possibilities are endlessssss. I mean, check out all these awesome combos.
- Almond Chia Pudding from Tending the Table
- Chia, Acai and Strawberry Layered Breakfast Jar from The Awesome Green
- Rainbow Syrup Bottomed Chia Pudding Parfaits from How Sweet Eats
- Chia Pudding with Grain Free Granola from Half Baked Harvest
Those all sounds SO good, right?!
Now you see why my love of chia seed pudding runs so deep.
And for as pretty as it is, it really could not be any easier to make! The two hardest parts about this recipe are waiting for the chia pudding to set, and pitting the cherries.
Also trying not to eat them all as you do 🙂 I decided to make a 50/50 deal with the bowl.
One for me, one for you, one for me, one for you…
Took a little longer but we both felt comfortable with the agreement.
Once the pudding has set – this usually requires at least a few hours, but overnight is best – and you’ve pitted the cherries, you’ll add some raspberries (either fresh or frozen that have been thawed), to a bowl and smash away with a fork until they’re nice and jammy.
And then layer away to chia seed pudding nirvana.
I told you it couldn’t be any easier!
The best part is you can make a few of these ahead of time and enjoy a decadent and healthy breakfast all week long with literally zero effort besides unscrewing the lid to a jar.
Major breakfast win!
Want more easy grain free breakfast recipes? Check out these favorites!
- Maple cinnamon yogurt parfait with candied pecans and caramlized bananas {gluten free}
- Blended citrus juice with ginger and turmeric
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
Print
Creamy vanilla bean and cherry raspberry smash chia seed pudding {paleo + vegan}
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Creamy vanilla bean and cherry raspberry smash chia seed pudding is super easy to make, good for you and perfect for an on the go breakfast, snack or mindful indulgence!
Ingredients
FOR CHIA PUDDING
- 6 tbsp chia seeds
- 2 cups unsweetened almond milk (if using sweetened, reduce the amount of maple syrup used)
- 1 vanilla bean, scraped (optional)
- 1/2 tsp vanilla (more if not using vanilla bean)
- 3 tbsp maple syrup (or less – to taste)
- pinch of sea salt
FOR LAYERS
- 1 cup frozen raspberries, defrosted (or fresh)
- 1/2 tsp lemon juice
- 1 1/4 cups red cherries, pitted and cut in half
Instructions
For chia pudding
- If using, scrape contents of vanilla bean into a large bowl.
- Add about 1/4 cup almond milk and mix together using a fork or the back of a spoon, until the vanilla beans are fully incorporated.
- Whisk in the rest of the almond milk, vanilla extract, maple syrup and sea salt.
- Taste for sweetness and adjust if necessary.
- Whisk in chia seeds and move bowl to the refrigerator, for at least 4 hours, ideally overnight.
for layers and assembly
- Pit cherries and slice in half, leaving a few whole to top the pudding if desired.
- Set aside a few raspberries to top puddings as well.
- Smash raspberries with lemon juice using a fork until nice and jammy.
- Layer pudding, cherries, and raspberries in a small 8 oz jar or container.
- Top with extra berries and cherries and serve or store in the refrigerator until ready to eat!
- Prep Time: 15 min
Dani @Foodrecipeshq says
I usually have chia seeds in my breakfast smoothie. I never wait enough to get the jelly consistency of a pudding. I’m inspired now, will prepare this in the evening, sleep it over, and start the week with something very pretty and nutritious!
Nyssa Tanner says
Yes Dani! I love it! I am the same way sometimes about chia seeds, but I think you’ll love this recipe and find it worth the wait 🙂 Enjoy!!
Eytan Bernet says
Looks yummy!
Nyssa Tanner says
You would love it, Eytan! ☺️