Cherry Almond Chia Pudding (High-Protein, Make-Ahead Breakfast)

Cherry and almond were made for each other, and this cherry almond chia pudding lets that classic combo shine in a high-protein, busy-morning friendly breakfast.

It stirs together in just a few minutes the night before, then thickens in the fridge into a creamy, spoonable pudding with pops of sweet-tart cherries and a cozy, bakery-style almond flavor. If you love breakfasts that feel like dessert but actually keep you full, this one checks every box.

Why You’ll Love This Cherry Almond Chia Pudding

Chia seeds absorb liquid and naturally create a pudding-like texture, giving you fiber, healthy fats, and creaminess without heavy cream or loads of sugar.

Paired with frozen cherries, higher-protein milk, Greek yogurt, and protein powder, this becomes a breakfast that easily hits 25+ grams of protein while still tasting indulgent.

A few drops of almond extract pull everything together and give that familiar cherry-almond baked-goods flavor—in a no-bake, make-ahead recipe.

This is the kind of breakfast that works for real life:

• Prep it while cleaning up dinner

• Store it in the fridge overnight

• Grab it and go in the morning

It also travels well for work, the gym, or busy homeschool days.

Ingredients You’ll Need

• 3 tablespoons chia seeds

• ½ cup frozen sweet cherries, slightly thawed and roughly chopped

• ¾ cup 2% Fairlife milk (or whatever milk you want)

• ¼ cup nonfat Greek yogurt

• ½ scoop vanilla or plain protein powder

• ½–1 teaspoon on-plan sweetener, to taste

• 2–3 drops almond extract (it’s strong—start small)

• Sweetener if you want it sweeter

Optional toppings:
Extra cherries, a spoonful of yogurt, or a sprinkle of sliced almonds

Using both protein-rich dairy and protein powder is what pushes this pudding into that high-protein breakfast category, while the chia seeds and cherries add fiber, nutrients, and staying power.

How to Make Cherry Almond Chia Pudding

1. In a jar or small bowl, whisk together the milk, Greek yogurt, protein powder, and almond extract until completely smooth and lump-free. Don’t add all of the milk at once. I did and I still ended up with some lumps in the mixture.

2. Stir in the chia seeds, making sure they’re evenly distributed and not clumped.

3. Fold in the chopped frozen cherries. As they soften in the fridge, they’ll release juice and naturally swirl flavor and color through the pudding.

4. Cover and refrigerate for at least 3–4 hours, but overnight is best for a thicker, creamier texture.

5. Before eating, stir well. If it’s thicker than you like, add a splash of milk to loosen it up, then add any toppings you enjoy.

Texture tip:
About 3 tablespoons chia seeds per 1 cup of liquid creates a classic pudding texture that’s creamy—not soupy or gummy.

Fuel Style & Customization Ideas

This cherry almond chia pudding offers steady energy thanks to the combination of protein, fiber, and healthy fats.

You can easily adjust it based on your goals:

• Add sliced almonds or a drizzle of nut butter for more healthy fats

• Keep toppings lighter and enjoy it as-is for a protein-forward breakfast

• Swap cherries for berries if that’s what you have on hand

Final Thoughts

This high-protein cherry almond chia pudding is proof that simple breakfasts can still feel special. It’s easy, comforting, and perfect for women who want something nourishing, filling, and ready when mornings are busy.

If you try it, let me know how you customize yours—I love seeing your spins on simple, protein-packed recipes 💛

Cherry and almond were made for each other, and this cherry almond chia pudding lets that classic combo shine in a high-protein, busy-morning friendly breakfast.

It stirs together in just a few minutes the night before, then thickens in the fridge into a creamy, spoonable pudding with pops of sweet-tart cherries and a cozy, bakery-style almond flavor. If you love breakfasts that feel like dessert but actually keep you full, this one checks every box. I make 3-4 at a time.

Why You’ll Love This Cherry Almond Chia Pudding

Chia seeds absorb liquid and naturally create a pudding-like texture, giving you fiber, healthy fats, and creaminess without heavy cream or loads of sugar.

Paired with frozen cherries, higher-protein milk, Greek yogurt, and protein powder, this becomes a breakfast that easily hits 25+ grams of protein while still tasting indulgent.

A few drops of almond extract pull everything together and give that familiar cherry-almond baked-goods flavor—in a no-bake, make-ahead recipe.

This is the kind of breakfast that works for real life:

• Prep it while cleaning up dinner

• Store it in the fridge overnight

• Grab it and go in the morning

It also travels well for work, the gym, or busy homeschool days.

Ingredients You’ll Need

• 3 tablespoons chia seeds

• 1 tablespoon of hemp hearts

• ½ cup frozen sweet cherries, slightly thawed and roughly chopped

• ¾ cup 2% Fairlife milk (or another higher-protein milk)

• ¼ cup nonfat Greek yogurt

• ½ scoop vanilla or plain protein powder

• ½–1 teaspoon on-plan sweetener, to taste

• 2–3 drops almond extract (it’s strong—start small)

Optional toppings:
Extra cherries, a spoonful of yogurt, or a sprinkle of sliced almonds

Using both protein-rich dairy and protein powder is what pushes this pudding into that high-protein breakfast category, while the chia seeds and cherries add fiber, nutrients, and staying power.

How to Make Cherry Almond Chia Pudding

1. In a jar or small bowl, whisk together the milk, Greek yogurt, protein powder, sweetener, and almond extract until completely smooth and lump-free.

2. Stir in the chia seeds, making sure they’re evenly distributed and not clumped. I come back and stir again, or shake.

3. Fold in the chopped frozen cherries. As they soften in the fridge, they’ll release juice and naturally swirl flavor and color through the pudding.

4. Cover and refrigerate for at least 3–4 hours, but overnight is best for a thicker, creamier texture.

5. Before eating, stir well. If it’s thicker than you like, add a splash of milk to loosen it up, then add any toppings you enjoy.

Texture tip:
About 3 tablespoons chia seeds per 1 cup of liquid creates a classic pudding texture that’s creamy—not soupy or gummy.

Fuel Style & Customization Ideas

This cherry almond chia pudding offers steady energy thanks to the combination of protein, fiber, and healthy fats.

You can easily adjust it based on your goals:

• Add sliced almonds or a drizzle of nut butter for more healthy fats

• Keep toppings lighter and enjoy it as-is for a protein-forward breakfast

• Swap cherries for berries if that’s what you have on hand

Final Thoughts

This high-protein cherry almond chia pudding is proof that simple breakfasts can still feel special. It’s easy, comforting, and perfect for women who want something nourishing, filling, and ready when mornings are busy.

If you try it, let me know how you customize yours—I love seeing your spins on simple, protein-packed recipes

Print Pin

Cherry Almond Chia Pudding (High-Protein, Make-Ahead Breakfast)

Course Breakfast, Snack

Cuisine American

Diet Diabetic

Keyword cherry almond chia pudding, high protein chia pudding

Servings 1

Author Jennifer Overstreet

Ingredients

• 3 T Chia Seeds
• 1/2 C Frozen cherries, slightly thawed and chopped
• 3/4 C Milk of choice
• 1/4 C Nonfat Greek Yogurt
• 1/2 Scoop Vanilla Protein Powder
• 2-3 Drops Almond Extract, you can add more, just do it slowly
• Sweetener if desired
• 1 T Hemp Hearts Optional

Instructions

• Mix together the milk, yogurt, almond extract, and protein powder. I suggest not adding the all of the milk at once. I did and ended up with a few lumps of yogurt in mine. It was fine though.
  
• Add the cherries, chia and hemp. I made 3 at once. I put my containers on a scale and poured the mixture in each jar (minus the chia and hemp.
  
• I added the chia and hemp to each jar. This way I didn't end up with one jar having more chia than the others.
  
• Stir. I recommend stirring again a little later. Otherwise, you often end up with a thick glop of the chia seeds in the bottom of the jar. Store in the fridge.