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Strawberry Rhubarb Chia Pudding #Vegan #Glutenfree
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Strawberry Rhubarb Chia Pudding

This naturally sweetened strawberry rhubarb chia pudding is a healthy way to start your day off right.
Course Breakfast
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 350kcal
Author Deborah Davis

Ingredients

  • 2 cups rhubarb stalks 1/3 inch slices
  • 2 cups quartered strawberries
  • 1/4 cup water
  • 2 tablespoons maple syrup
  • 1 1/2 cup almond milk
  • 1/4 cup chia seeds
  • 1/4 cup shredded unsweetened coconut flakes
  • 1 teaspoon vanilla

Instructions

  • In a medium saucepan, add the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally for ~2 min.
  • As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
  • To make the chia pudding, place milk, chia, coconut, and vanilla in a bowl. Stir well and place in the fridge to set at least 1 hour to overnight.
  • To serve, spoon half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.

Nutrition

Serving: 1/2 recipe | Calories: 350kcal | Carbohydrates: 37g | Protein: 6g | Fat: 13g | Saturated Fat: 3.5g | Polyunsaturated Fat: 9.5g | Sodium: 150mg | Fiber: 14g | Sugar: 20g