Healthy Strawberry Rhubarb Crisp Chia Pudding (Vegan / Gluten Free / Refined Sugar Free)
Ingredients
- 2 cups oat milk (500 ml) or other plant milk of choice
- 7-8 tbsp chia seeds *
- 1 tsp pure vanilla extract
- 1 tsp cardamom
- pinch of sea salt
- 2 tbsp maple syrup
Toppings
- granola homemade or storebought**
- Strawberry Rhubarb compote ***
Instructions
- Mix all of the chia pudding ingredients together until the chia seeds are fully combined with the liquid. Then let the seeds swell in the fridge for about 3-4 hours minimum.
- While the chia pudding is doing it's magic, make the Strawberry Rhubarb Compote so it has time to chill in the fridge when it's fully prepared.
- When the chia pudding is ready, remove it from the fridge, and mix the pudding again. Serve in a glass or bowl with compote and crumble. Store any leftovers in an airtight container in the fridge. Enjoy!
Notes
** I find 7-8 tbsp chia seeds to be best for this recipe if you wait about 3-4 hours, but if you let the pudding sit overnight it gets more thick so then you can just add a splash of plant milk to make it less thick again (if you want of course!). It depends how firm you like your pudding to be.
**I used homemade granola, my Healthy Everyday Granola recipe but I scooped out just the oatmeal clumps with no raisins etc.
***I topped the pudding with my Strawberry Rhubarb Compote.