cherry vanilla chia pudding

If there's one thing you have to make, it's chia pudding. I'm a proponent of quick, on-the-go breakfast options especially during the busy weekday.  Whether I'm headed to an early morning meeting or just finishing up an intense workout, this option is my favorite form of fuel.  It's easy to make and completely customizable.  Personally, I'm a big fan of vanilla and blended together with a few tart cherries, this makes for my favorite combination.  Since cherries aren't in season anymore, I opt for the frozen option which works just fine.  The chia pudding base is very easy to make -- just seeds, agave nectar (maple syrup works too, just use less since it's sweeter), and almond or coconut milk -- and the rest is really up to you!

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Cherry Vanilla Chia Pudding

1 quart mason jar 1-2 cups of frozen cherries 1 1/2 cup of chia seeds 1 pod vanilla bean 1 tablespoon raw agave nectar 3 cups of unsweetened, raw almond milk

Add chia seeds to a large bowl. Slowly whisk in almond milk one cup at a time, until chia seeds are evenly distributed throughout.  Make sure the mixture is smooth, without any chunks.

Remove seeds from vanilla bean pods, and whisk into the almond milk mixture. Lastly, whisk in agave nectar.  Let the mixture sit until most of the foam has settled.

Prepare mason jar by adding frozen cherries.  Transfer almond milk mixture to mason jar, seal, and give it a quick shake.  Refrigerate for at least 4-6 hours.  ** As an alternative on-the-go option, distribute cherries into small mason jars and transfer almond milk mixture to each mason jar, and follow the rest of the instructions.

Serve with fresh fruit, flax seeds, or my favorite, Qi'a Superfood.