It’s Cherry season!
And I am so thrilled. I love Cherries and I go a bit crazy because they’re only available for such a short time. I buy them on the market during the entire season which is only June and July, at least here.
Weeks in advance I keep a close watch over the market stalls to check if they have arrived and it seems to take forever, but when they are finally there, it’s Cherry time.
I dehydrate a whole bunch of them in my Excalibur dehydrator to use them all year round for granola, cookies, muffins and even stuffing. I also have a cherry pitter, so that really helps otherwise I am not sure if I would cook with them at all.
But the fresh ones I use for smoothies, jam, muffins and breakfast creations like this one.
Ingredients for 2:
2 tbsp. Chia seeds
1 C. pitted Cherries + 1/4 C. water
2 tbsp. Agave
1/2 C. Oats
1 1/2 C. milk of choice, soy or regular
1 vanilla bean, cut in half lengthwise and seeds scrapped out
Chia Cherry mix;
The night before puree the Cherries with the water and 1 tablespoon of the Agave syrup in a blender until smooth. Add the Chia seeds. Mix well. Put in a container and store in fridge until morning.
Mix the oats with the milk, the remaining tablespoon of Agave and the vanilla bean scrapings. Put in a container and store in fridge until morning.
The next morning put out two pretty glasses and divide the Cherry Chia pudding amongst them. If the Chia pudding has become too stiff add a little more water and mix.
Now top with the overnight Oats.
To finish off the parfait add more Cherries on top. Serve straight away.
Looking for more great recipes to try? Be sure to check out this Berry & Acai Bowl