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a jar of chia pudding with strawberry rhubarb compote

Strawberry Rhubarb Chia Pudding

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Category: Breakfast
  • Method: mix
  • Cuisine: American
  • Diet: Vegan

Description

Vanilla chia pudding topped with a delicious homemade strawberry rhubarb compote


Ingredients

Units Scale

Chia pudding

Strawberry rhubarb compote

  • 1 cup rhubarb, chopped into small pieces
  • 1 cup strawberries, cut into quarters
  • 1 tbsp maple syrup

Instructions

  1. Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Cover and place in the fridge for at least an hour or overnight.
  2. Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
  3. Cook for 15-20 minutes, stirring every couple of minutes until the fruit has broken down.
  4. Put heat on medium high, stirring and letting boil down for 1-2 minutes, then remove from heat and let cool.
  5. Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.

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: 1/2 of the recipe
  • Calories: 350
  • Sugar: 13g
  • Fat: 20g
  • Saturated Fat: 13g
  • Carbohydrates: 27g
  • Fiber: 10g
  • Protein: 5g

Keywords: strawberry chia pudding, rhubarb chia pudding