vegan-strawberry-rhubarb-chia-pudding
Easy Vegan Strawberry Rhubarb Chia Pudding | Vegiplate
Start your day with this easy vegan strawberry rhubarb chia pudding! Packed with fiber, omega-3s, and antioxidants for a delicious, dairy-free breakfast. Try it today!
A creamy, plant-based chia pudding layered with sweet strawberry rhubarb compote—perfect for meal prep!
2 cups unsweetened almond milk,
2 tbsp maple syrup,
1 tsp vanilla extract,
Pinch of salt,
1 cup fresh or frozen strawberries, diced,
1 cup rhubarb, diced,
2 tbsp maple syrup or coconut sugar,
1 tbsp lemon juice,
1 tsp vanilla extract
Whisk chia seeds, almond milk, maple syrup, vanilla, and salt. Let sit 5 minutes, whisk again, then refrigerate 2+ hours.
Simmer strawberries, rhubarb, sweetener, lemon juice, and vanilla 10-12 minutes until thickened. Cool slightly.
Layer chia pudding and compote in glasses. Top with fruit, granola, or nuts. Serve immediately or store up to 4 days.
Easy Vegan Strawberry Rhubarb Chia Pudding: A Delicious & Nutritious Breakfast
Start your day with this easy vegan strawberry rhubarb chia pudding—a creamy, plant-based breakfast that’s as nutritious as it is delicious. Packed with fiber, omega-3s, and antioxidants, this chia pudding is a satisfying way to fuel your morning.
This recipe combines the tartness of rhubarb with the sweetness of strawberries for a flavor combination you’ll love. Plus, it’s naturally dairy-free, quick to prepare, and perfect for meal prep. Jump to the recipe to get started!
Whether you’re vegan, health-conscious, or just craving a tasty breakfast, this chia pudding is a must-try. Read on to learn why it’s so good for you and how to customize it to your taste.
Why You’ll Love This Vegan Strawberry Rhubarb Chia Pudding
This chia pudding is a dream for anyone who loves a balance of creamy texture and bright fruit flavors. The chia seeds soak up the almond milk to create a velvety base, while the strawberry rhubarb compote adds a tangy-sweet contrast that keeps every bite exciting.
It’s also incredibly versatile—top it with granola, nuts, coconut flakes, or extra fruit for added crunch and flavor. Plus, it’s naturally gluten-free, dairy-free, and packed with plant-based nutrients to keep you energized all morning.
Chef’s Tips for the Best Vegan Strawberry Rhubarb Chia Pudding
- Storage: Keep chia pudding in an airtight container in the fridge for up to 4 days. If it thickens too much, stir in a splash of almond milk before serving.
- Substitutions: Swap almond milk for oat, coconut, or soy milk. Use agave or coconut sugar instead of maple syrup for a different sweetness profile.
- Pairings: Serve with dairy-free yogurt, fresh berries, or a sprinkle of cinnamon for extra flavor.
Frequently Asked Questions
Can I make this chia pudding without a blender?
Yes! This recipe requires no blending—just whisking and layering. The chia seeds soften naturally in the milk over time.
Is this chia pudding gluten-free?
Absolutely. Chia seeds and all the ingredients in this recipe are naturally gluten-free.
Can I prep this chia pudding ahead of time?
Yes! Assemble the pudding and compote in layers up to 2 days ahead. Store in the fridge and add toppings just before serving.