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!
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.Print
A vanilla coconut chia pudding topped with strawberry rhubarb compote
- 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
- 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.
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.
- 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