A strawberry rhubarb chia pudding a delicious creamy coconut chia base and topped with an easy strawberry rhubarb compote. Perfect healthy breakfast or dessert option for vegan and gluten-free. This strawberry rhubarb chia pudding is So good you are going to want to eat it Every. Single. Day!
Not only for breakfast but this delicious sweet seasonal treat works well as a dessert too. I love the combination of strawberry and rhubarb, it’s one of my favorite combination for dessert, they are perfect pair and compliment simple chia pudding and make perfect summer sweet breakfast treat.
If you’ve never tried rhubarb, you might be surprised by its tart flavor, which is likely why it’s often paired with naturally sweet strawberries. Rhubarb is one of the best plant sources of calcium, is rich in vitamin K which is important for healthy bones.
Chia seed pudding can be used as a breakfast or as a sweet treat, like both my daughters enjoy having. Chia seeds might be small, but these little seeds are packed with nutritional benefits. Did you know these little seeds are the only food to have a medical patent for blood glucose control? Chia seeds are high in fiber, protein, and anti-inflammatory omega-3 fatty acids. Chia seeds can be used in cereals, smoothies, yogurts, puddings, and as an egg substitute. Who ever knew a little seed could deliver such a major nutrition punch!
Ingredients
For Strawberry Rhubarb Compote
• 1 cup Chopped Rhubarb
• 1 cup Quartered Strawberries
• ¼ cup water
• 1 tbsp Coconut Sugar
For Chia Pudding
• 1¼ cup Coconut Milk
• ¼ cup Chia Seeds
• ¼ cup Shredded Coconut Flakes
• 1 tsp Vanilla Extract
• 1 tsp Honey or Maple Syrup
Method
For Strawberry and Rhubarb Compote
1. In a medium saucepan, add the rhubarb, water, and coconut sugar. Bring to a simmer and cook about 2 minutes.
2. Once rhubarb become soften, add chopped strawberries and continue to simmer and cook
about 2-3mins until strawberries and rhubarb have softened and a thick sauce form. keep aside and let it cool down.
For Chia Pudding
1. To make the chia pudding, in bowl add milk, chia seeds, coconut flakes, Maple syrup and vanilla. Stir well and place in the fridge to set at least 1hr to overnight.
2. To serve, layer in glass or cup with chia pudding and strawberry
rhubarb compote or simply serve into the plate or you can serve as per your choice and enjoy.
Tips
• You can add date syrup or maple syrup instead of coconut sugar.
• Add sliced or chopped dry fruits in pudding to make your healthy breakfast.
- For Strawberry Rhubarb Compote
- 1 cup Chopped Rhubarb
- 1 cup Quartered Strawberries
- ¼ cup water
- 1 tbsp Coconut Sugar
- For Chia Pudding
- 1 ¼ cup Coconut Milk
- ¼ cup Chia Seeds
- ¼ cup Shredded Coconut Flakes
- 1 tsp Vanilla Extract
- 1 tsp Honey or Maple Syrup
- For Strawberry and Rhubarb Compote
- In a medium saucepan, add the rhubarb, water, and coconut sugar. Bring to a simmer and cook about 2 minutes.
- Once rhubarb become soften, add chopped strawberries and continue to simmer and cook
- about 2-3mins until strawberries and rhubarb have softened and a thick sauce form. keep
- aside and let it cool down.
- For Chia Pudding
- To make the chia pudding, place milk, chia, coconut, honey or maple syrup and vanilla in a bowl. Stir well and place in
- the fridge to set at least 1 hour to overnight.
- To serve, layer in glass or cup with chia pudding and strawberry rhubarb compote or simply serve into the plate or you can serve as per your choice and enjoy.
Add sliced or chopped dry fruits in pudding to make your healthy breakfast
