Strawberry Rhubarb Chia Pudding
This naturally sweetened strawberry rhubarb chia pudding is a healthy way to start your day off right.
Servings: 2
Calories: 350kcal
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