This creamy oat milk chia pudding with fresh cherries is a delicious breakfast recipe that you prep before going to bed. Combine it with yogurt and granola for an easy healthy breakfast!
Have you tried making chia pudding? Chia pudding recipes are all the rage, and this oat milk chia pudding breakfast recipe is so easy that it can almost make itself overnight in your refrigerator.
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I have always been scared to try chia pudding. It looked gross, slimy, and lumpy. It had no appeal to me at all. Bleh! Lucky for me, Mr. Fearless Dining had me try it. I have to admit; I was pleasantly surprised!
Add any toppings you like! I have included some of my favorite toppings below. If you love chia pudding as much as I do, you will also want to try this Vanilla Chia Pudding recipe.
Why This Oat Milk Chia Pudding Recipe Is Great:
- Chia pudding makes a delicious, healthy breakfast.
- This vegan recipe has an easy paleo option if you use coconut milk and yogurt.
- You can customize the mix-ins in so many ways.
- Meal prep it before you go to bed!
Delicious! I love it for breakfast or an afternoon pick-me-up. Trying the overnight vanilla next.
Karen, Pinterest comment
We hope you like this fresh cherry coconut chia pudding as much as we did! If you did, try this delicious Matcha Green Tea Chia Pudding recipe.
Allergen Information:
This quick and easy oat milk chia pudding is gluten-free, dairy-free, vegan, nut-free, and soy-free. If you omit the granola or use this Grain-Free Granola, it is also oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chia Seeds
- Oat Milk (or another dairy-free milk if you can’t eat oats) – Here is the list of oat milk that is gluten free.
- Gluten Free Granola – Be sure your granola has certified gluten free oats!
- Cherries – I prefer using fresh cherries, but they have such a short season that you can use frozen cherries, too.
- Vanilla Yogurt (regular or dairy-free to keep this vegan)
Step-By-Step Photos and Directions:
I consider this a dump-and-go recipe because you dump your ingredients into a container, stir them up, then assemble them into jars with the fruit and yogurt in the morning.
Step 1: Start with your chia seeds. I find it is easier to use a glass food storage container or make it in small mason jars!
Step 2: Add your favorite non-dairy milk. I like using oat milk because it is really creamy. Non-dairy milk will also taste great if you can’t eat gluten-free oats.
Step 3: Stir the chia seeds and milk together with a spoon. Cover the container with the lid.
Step 4: Place the air-tight container into the refrigerator. Wake up and stir.
If you are fully meal-prepping this recipe, use a cherry pitter to prep your fresh cherries. Place a cherry into the pitter and press the lever to remove the pits. Store the pitted cherries in another small air-tight container.
Step 5: Your pudding is ready the following day. Spoon layers of this oat milk chia pudding, vanilla yogurt, granola, and cherries into a mason jar.
You can also try adding blueberries and other fresh fruits to this recipe. You really can’t go wrong with this healthy chia pudding with coconut milk.
Chia Pudding Mix-Ins:
- Try making homemade gluten free granola. It is quick and easy and takes just minutes. If you are paleo, this paleo granola recipe is great and has no oats or grains!
- Slivered Almonds and other nuts.
- Shredded Coconut
- Mini Chocolate Chips – Cherries and chocolate taste really good together!
Frequently Asked Questions:
You can freeze chia pudding, but it may affect the texture when thawed out again. Freezing also tends to make the oat milk more watery.
Chia pudding can have a slimy texture, not too different from tapioca pudding. To eliminate some of this, you can add more chia seeds to thicken the pudding.
If you love tasty, healthy breakfast recipes, give these Oatmeal Breakfast Bars a try as well! This recipe was updated from an older June 2014 post with new photos and better directions.
More Easy Pudding Recipes:
- This easy Gluten Free Rice Pudding makes a delicious dessert if you love rice pudding.
- This Homemade Tapioca Pudding is thick, creamy, and one of my kid’s favorites.
- We always have gluten free ends and crusts in our freezer…the kids don’t like it, so we use it to make this Old-Fashioned Bread Pudding recipe.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Oat Milk Chia Pudding With Cherries
Ingredients
- ½ cup chia seeds Use whole chia seeds.
- 1 cup oat milk * see note
- ½ cup fresh cherries fresh or frozen
- ½ cup vanilla yogurt regular or non-dairy
- ⅓ cup granola * see note
Instructions
- Grab an air-tight container. Add the chia seeds to the container.
- Pour in the oat milk and stir the chia seed mixture.
- Cover tightly and place the container into the refrigerator to sit overnight.
- Meal prep the cherries by removing the pits and placing them into a small air-tight container. Place into the refrigerator.
- In the morning, create parfaits by layering the chia pudding, yogurt, cherries, and granola.
Notes
- Not everyone with celiac or gluten intolerance can eat gluten free oats. If you can’t eat oats, you can use any non-dairy milk.
- Some oat milk brands are not gluten free, check to see if the oat milk you have is gluten free.
- This chia pudding will keep fresh for up to 4 days in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Coconut milk in a can or from the dairy section?
Hi Trish, for this recipe I used coconut milk from the dairy section. Thank you 🙂
I love chia seeds so many uses for them, although i’ve never heard of coconut sugar, would turbinado sugar or dried coconut work, or I’ll try and let you know.
Regular sugar will work just fine Lori. Sweetened coconut would be interesting as well. Let me know how it turns out 🙂
I’ve got to try more of these recipes now that I’ve gotten over the fear of it being slimy so far I;ve only used them in infused water, but now I want to explore more options. I want your opinion do you think you get more nutrition from the ground or whole seeds, I’ve heard if you grind them your body can break them down better therefore you get more benifits but also I’ve heard that every time you process (grinding) something you loss the nutritional qualities of the whole.
That is a really good question Lori. I am not sure. I would suspect once it is ground, it should be kept in the refrigerator to prevent them from going rancid.
Can’t go wrong with the addition of chia seeds! I’ve been putting them in everything lately; can’t wait to try this recipe.
I agree Kayla :-). What have you been putting them in lately? Would love to hear some ideas. Thanks for your comment.
That looks delicious!! I love the coconut and cherry combo and will have to give it a try even though I’ve never really tasted chia but see it a lot. I do recommend organic and non gmo cherries though. Thanks for the recipe!
Hi Heidi. I definitely agree with the organic cherries. I was terrified to try chia pudding for a long time. It wasn’t until a trip to Austin that I finally gave in and tried it. The consistency is very similar to tapioca pudding. Give it a try 🙂
What a great recipe! I love the combination of coconut and cherry flavours. Perhaps I’ll finally take the chia pudding plunge!
You are too funny Julia. If I can try it, you can too 🙂 I had no idea how flavorful it could be, especially when the chia seeds soak up the coconut milk. Thank you for commenting, I appreciate it.
This looks delicious Sandi! I’ve tried chocolate chia pudding in the past, but I’m really drawn to the coconut and cherry additions here. The texture has always reminded me a bit of tapioca, which my mom used to make me as a kid, so I’ve never been turned off by it. Thanks for the recipe! 🙂