This strawberry rhubarb chia pudding starts with a creamy coconut milk chia pudding base and then is topped off with a strawberry rhubarb compote for a healthy and delicious breakfast, snack or dessert!
This post is sponsored by Organic Traditions. All views and advice on the products are my own. Thank you for supporting the brands that help keep Choosing Chia running!
And I’m back with another chia pudding recipe!
You guys know that they’ve become a monthly thing on the blog. April kicked off with this peanut butter and jelly chia pudding, and in March we had this banana cream pie chia pudding.
Since it finally Spring weather and fresh produce is more readily available, I wanted to feature some in-season ingredients in this month’s chia pudding: strawberries & rhubarb.
This strawberry rhubarb chia pudding starts off with Organic Traditions chia seeds. If you’re not familiar with the brand, they’re one of my go-to’s for all of my superfoods. One reason I love them is that their products are sustainably sourced, and use only high-quality ingredients. Their superfoods are also all certified organic, wildcrafted and ethically grown.
They also make sure their products sourced are all pure, with no artificial flavours, preservatives and fillers. This is SO important to consider when choosing superfoods.
Superfoods have such great health benefits and can be easily become part of your daily ritual by simply adding them to your foods.
So I’m sure you’ve guessed by now, but one of my favourite superfoods is…chia seeds! These little seeds are loaded with fibre, omegas, protein, and tons of nutrients. They’re also very filling since they can expand 10x their size in liquids.
Making chia pudding with these little seeds is my favourite way to enjoy them, but you can also add chia seeds to smoothies or sprinkle them on top of salads, oatmeal or toast.
This strawberry rhubarb chia pudding is made by mixing chia seeds with coconut milk to give it an extra creamy texture and then topped off with a fresh strawberry rhubarb compote. It’s pretty much like eating a strawberry rhubarb pie in a parfait.
Some health benefits of this strawberry rhubarb chia pudding:
- High in protein & Fiber
- Refined sugar-free
- Naturally vegan & gluten-free
This chia pudding stores well in the fridge for 3-4 days, though is best enjoyed right away. You can also substitute any plant-based milk in place of the coconut milk in this recipe.
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PinDescription
A vanilla coconut chia pudding topped with strawberry rhubarb compote
Ingredients
Chia pudding
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry rhubarb compote
- 1 cup rhubarb, chopped into small pieces
- 1 cup strawberries, cut into quarters
- 1 tbsp maple syrup
Instructions
- Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Set aside to let gel.
- Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
- Cook for 10 minutes, stirring every couple of minutes until the fruit has broken down.
- Put heat on medium high, stirring and letting boil down for 1-2 minutes.
- Remove from heat and let cool.
- Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.
- Enjoy!
Notes
Use any plant-based milk you prefer to make the chia pudding.
Store in an air-tight container in the fridge for 2-3 days.
Nutrition
- Serving Size: 1
- Calories: 339
- Sugar: 13g
- Fat: 25g
- Saturated Fat: 17g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 5g
Keywords: healthy breakfast recipe, how to make chia pudding, strawberry chia pudding
Angela
June 19, 2018 at 2:33 amI’d really like to make some of your chia pudding recipes but I’m not a fan of maple syrup as a sweetener. What other types of sweeteners can you use as a replacement? Thanks in advance!
Jess
June 19, 2018 at 12:15 pmHi Angela, that’s no problem! You can use agave syrup, honey (if your not vegan), regular table sugar, stevia or brown rice syrup!
Lisa
June 10, 2018 at 11:36 pmGreat recipe but I would double or even quadruple the compote part! Definitely not enough for the four pudding servings but super yummy. Why skimp here?!?!
★★★★★
Jess
June 11, 2018 at 2:51 pmHi Lisa! Thank you so much! The recipe technically makes two servings of chia pudding, but you can absolutely double the compote or even triple it to have enough for your liking! 🙂
Meagan McNinch
June 3, 2018 at 9:02 pmWhere did you find these cute little jars?
★★★★★
Jess
June 4, 2018 at 1:14 amHi Meagan, they’re from a brand called weck and they’re called the “tulip jars.” You can find them on Amazon and some other shops online as well:)
Christy
May 25, 2018 at 2:12 amI tried this today and wss so good!
My compote ended up a pink and not bright at all? Would you have any ideas where i went wrong? I used all fresh and organic ingredients from the farmer’s market.
Jess
May 25, 2018 at 4:31 pmHi Christy,
so happy to hear you liked this recipe! Depending on the crop, the colour of the rhubarb and strawberries can vary. I’ve used rhubarb in recipes before that comes out bright red, and sometimes it comes out more of a dull pink. This shouldn’t alter the taste though!:)
Lety
May 7, 2018 at 9:30 pmI’ve never tried to make chia pudding your recipe sounds easy. And look delish this will feed my sweet tooth I have definitely.
Jess
May 8, 2018 at 1:39 pmThanks Lety! I hope you enjoy the recipe!
Patricia
May 4, 2018 at 1:52 amMy whole breakfast game has changed thanks to choosing chia! Next stop, making my own nut milk. Looking forward to the process. LOVE what you’re doing!!!
Jess
May 4, 2018 at 12:02 pmHi Patricia, wow thank you so much I appreciate it! So happy to help you with healthy breakfast recipes. You’ll love making your own nut milk, it’s much tastier than store-bought. I have a homemade almond milk recipe on the blog as well!
Laurel
May 1, 2018 at 4:42 pmThese chia puddings look amazing! Is there anything better than the combo of strawberries and rhubarb?!?!
Jess
May 1, 2018 at 6:46 pmHi Laurel, thanks for stopping by! I don’t think there could be any better combo! I’m excited to head to the market this week for some more rhubarb:)