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Chocolate Cherry Breakfast Pudding

Prep Time:

10 minutes

Cook Time:

10 minutes, plus overnight chilling.





About the Recipe


Cherry Chia Jam:

1 bag frozen cherries

2 tbsp chia seeds

1 tbsp maple syrup

Chocolate Oat Pudding

60g jumbo (traditional) oats

20g chia seeds

1tbsp ground flaxseeds

2 tbsp cacao powder

1 scoop vegan protein powder (vanilla or chocolate works best)

350ml plant milk (i use soya, almond and oat also work well)


Firstly make the cherry chia jam: place the cherries in a medium saucepan ad cook slowly over a medium heat for 5 minutes until they are releasing juice. Squash with a potato masher so you have a chunky cherry mess! Add the chia seeds and maple syrup. Cook for a further 5 minutes or until quite thick, stirring regularly. Transfer to a clean jar and allow to cool before popping in the fridge. Keeps for up to 5 days.

Next, make the chocolate pudding: Add all of the dry ingredients to a large bowl and mix well to combine. Add the plant milk and mix well. Divide the mixture between two clean jars or glasses and refrigerate overnight.

In the morning, top the chocolate puddings with several spoonfuls of cherry jam, and enjoy!

(You could use other fruit to make the jam too, such as blueberries or raspberries, whatever you prefer!)

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