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Chia pudding with almond milk, honey and vanilla served with a tart cherry compote and toasted flaked almonds; a healthy, filling make-ahead breakfast.
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Cherry Almond Chia Pudding

Makes 2-3 servings
Author Domestic Gothess

Ingredients

Chia Pudding

  • 85 g (½ cup) chia seeds
  • 600 ml (2.5 cups) unsweetened almond milk
  • 2 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract optional

Cherry Compote

  • 175 g (6oz) frozen cherries
  • 1 tablespoon honey or maple syrup
  • 2 tablespoon water
  • 1 teaspoon cornflour
  • Handful of flaked almonds

Instructions

  • In a large bowl, whisk together the chia seeds, almond milk, honey and extracts until smooth, allow to sit for 10 minutes then stir again to make sure there are no clumps of seeds then cover and refrigerate overnight.
  • Place the cherries, honey and 1 tablespoon of the water in a small pan, bring up to a simmer and cook for a couple of minutes until the cherries have started to break down a little.
  • Mix the cornflour with the remaining tablespoon of water to make a slurry, add it to the pan of cherries and mix in well. Continue to simmer for a couple of minutes until thickened. Pour into a bowl, cover and refrigerate until needed.
  • The following day, divide the chia pudding into two or three portions and top with the cherry compote. Toast the almonds in a skillet for a couple of minutes until golden then scatter over the top of the pudding.
  • The pudding will keep for several days in the fridge.