3-Ingredient Chia Seed Pudding, with a Compote

While you can sneak them into smoothies or juices, chia seeds are also really tasty (not to mention fun) when you use them to make chia seed pudding.

See, when you add chia seeds to a liquid and let them soak in it, the chia seeds absorb the liquid and puff up in size, transforming from a seed-like texture to a gel consistency that’s reminiscent of pudding.

Best of all, this chia seed pudding only requires three ingredients, and it can be eaten as breakfast, a snack or dessert. You have to try it!

Key ingredients

This is a classic chia seed pudding, with just three ingredients: a nondairy milk, chia seeds and vanilla extract. Each serving is roughly two tablespoons of chia seeds, a half-cup of nondairy milk (coconut or unsweetened almond milk work best) and a quarter teaspoon of vanilla.

Chia seeds

Chia seeds are a serious superfood. They’re full of fiber, so adding them to foods helps you feel full for longer. They’re great for digestion and can even boost your energy.

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Because of the fiber in chia seeds, this classic version also doubles as a keto chia seed pudding, with only four net carbs per serving. It’s also friendly to nearly any kind of diet, including vegan and Paleo.

Plant-based milk

Beyond the benefits of chia seeds, coconut milk adds great creamy texture, electrolytes and healthy fats. As an alternative, almond milk contains far fewer calories and contains a hearty dose of vitamin E, significant amount of vitamin D and calcium.

Vanilla extract

Meanwhile, vanilla extract helps enhance the flavor of this chia seed pudding recipe. Plus, vanilla is a potent antioxidant food that provides antibacterial, anti-inflammatory effects that support overall health.

Optional toppings

If you want to dress up this pudding, consider making a strawberry rhubarb compote.

Rhubarb does more than give the pudding a gorgeous color. The vegetable helps lower inflammation and ease digestion while adding a tart taste to this chia seed pudding.

Strawberries are bursting with vitamin C, manganese, copper, B vitamins, potassium and antioxidants. As such, they support immune, heart, skin, brain and gut health.

How to make chia seed pudding

Start by mixing the first three ingredients (coconut milk, chia seeds and vanilla) in a bowl, and place the mixture in the refrigerator.

Next, chop up the rhubarb and strawberries, and then add to a small pot over medium heat. Cook until the rhubarb is tender.

Add the rhubarb mixture plus maple syrup and water to a blender, and blend until all the ingredients are well combined.

Remove the chia seed pudding from the refrigerator, and separate into four glasses, topping with the strawberry rhubarb compote once it has cooled.

Place the glasses in the fridge for about an hour to let them chill and set. Top them with coconut flakes, cacao nibs or both, and serve! (This pudding will also last in the fridge for a week.)

This strawberry rhubarb chia seed pudding is easy to take on the go to work. Just put it in a portable container. It also doubles as a super healthy dessert that the entire family will enjoy.

More chia seed recipes

If you enjoy this chia seed pudding recipe, here are more chia seed recipes to try:

• Berry chia seed smoothie bowl
• Coconut chia protein pancakes
• Keto smoothie
• Peach cobbler
• Pumpkin pie oatmeal
• Gut-friendly smoothie
• Raspberry linzer cookies

Chia Seed Pudding Recipe

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• Author: Ayla Sadler
• Total Time: 15 minutes
• Yield: 8 1x
• Diet: Vegan

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Description

The classic chia seed pudding only requires three ingredients. On top of this pudding, you can add any kind of fruit or this strawberry rhubarb compote.

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Ingredients

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Chia Pudding Mixture:

• 3 cups coconut milk (full fat/canned)
• ¾ cup chia seeds
• 1½ teaspoons vanilla extract

Compote Mixture (Optional):

• 5–6 rhubarb stalks, chopped
• 1½ cups strawberries
• 2 tablespoons maple syrup
• ⅓ cup water
• top with shredded coconut flakes/cacao nibs

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Instructions

1. Mix the first 3 ingredients well in a bowl, and place in the refrigerator.
2. For the optional compote, chop up the fruit, and add it to a small pot. Cook over medium heat or until rhubarb is tender, about 8 minutes.
3. Add mixture, maple syrup and water into a blender, and blend until well combined.
4. Distribute chia seed pudding evenly into four glasses, and top with the compote,once it has cooled. Place in refrigerator, and allow to chill for up to 1 hour.
5. Serve topped with shredded coconut flakes and/or cacao nibs.

Notes

• If you want to reduce the calories, use reduced fat coconut milk or unsweetened almond milk.
• Rather than a compote, you can also simply add some fresh fruit: blueberries, strawberries, pineapples, cherries, etc.
• Coconut flakes, raw sliced almonds, hemp seeds and cacao nibs all offer good toppings, with or without fruit.

• Prep Time: 5 min
• Cook Time: 10 min
• Category: Snacks, Desserts
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (135g) of pudding only
• Calories: 327
• Sugar: 0.1g
• Sodium: 18mg
• Fat: 30.5g
• Saturated Fat: 22.1g
• Unsaturated Fat: 6.7g
• Trans Fat: 0g
• Carbohydrates: 12.1g
• Fiber: 7.1g
• Protein: 5.7g
• Cholesterol: 0mg