This vegan Cherry Chocolate Chia Pudding combines omega-3-rich chia seeds, fresh cherries, oat milk, and cocoa powder to give you a healthy breakfast you can take with you on the go! Make it up to 5 days ahead of time for an easy and healthy meal prep option.
For more vegan breakfast recipes, check out my vegan smoothies and high-protein breakfast roundups.
Ingredients for Cherry Chocolate Chia Pudding
- Chia seeds
- Cocoa powder
- Oat milk
- Maple syrup
- Vanilla extract
- Fresh cherries
How to Make Vegan Cherry Chocolate Chia Pudding
Step 1:
Pour the milk into a small saucepan and gently warm it over medium heat on the stove. Alternatively, pour the milk into a heat-proof bowl and heat it in the microwave in 30-second increments until it’s lightly steaming but not boiling. This will help the cocoa powder dissolve easily.
Step 2:
Combine the warm milk and cocoa powder in a small bowl, mug, or glass jar. Stir until the cocoa is dissolved.
Step 3:
Stir the maple syrup, vanilla extract, and chia seeds into the milk and cocoa mixture. Set the chia pudding aside for 10 minutes to thicken. After 10 minutes, stir the chia pudding again.
Step 4:
Divide the chia pudding into two small mason jars, then divide the cherries between the two jars. Seal the lids on top of each jar and refrigerate the chia pudding for at least 3 hours or overnight for the best results.
Step 5:
Serve the chia pudding with the remaining cherries and maple syrup on top. Enjoy!
Cherry Chocolate Chia Pudding
Ingredients
For the chia pudding:
- 4 tbsp chia seeds
- 4 tsp cocoa powder
- 1 cup oat milk
- 4 tsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh sweet cherries pitted and halved
For topping:
- 2 tsp maple syrup
- 1 cup fresh sweet cherries pitted and halved
Instructions
- Pour the milk into a small saucepan and gently warm it over medium heat on the stove. Alternatively, pour the milk into a heat-proof bowl and heat it in the microwave in 30-second increments until it’s lightly steaming but not boiling. This will help the cocoa powder dissolve easily.
- Combine the warm milk and cocoa powder in a small bowl, mug, or glass jar. Stir until the cocoa is dissolved.
- Stir the maple syrup, vanilla extract, and chia seeds into the milk and cocoa mixture. Set the chia pudding aside for 10 minutes to thicken. After 10 minutes, stir the chia pudding again.
- Divide the chia pudding into two small mason jars, then divide the cherries between the two jars. Seal the lids on top of each jar and refrigerate the chia pudding for at least 3 hours or overnight for the best results.
- Serve the chia pudding with the remaining cherries and maple syrup on top. Enjoy!
