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Strawberry Chia Pudding with Fresh Strawberry Compote and Nuts Recipe

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4.3 from 60 reviews

A refreshing and nutritious Strawberry Chia Pudding featuring chia seeds soaked in warm water, layered with a homemade strawberry compote and mixed with non-dairy yogurt. Sweetened naturally with maple syrup and enhanced by lemon zest and vanilla, this vegan and gluten-free pudding is perfect for a healthy breakfast or dessert.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

Chia Pudding Base

  • ¼ cup chia seeds
  • ¾ cup warm water
  • ½ cup non-dairy yogurt (or non-dairy cream)
  • 1 tablespoon maple syrup (or more, to taste)
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract (or vanilla powder)
  • pinch of salt
  • ¾ cup chopped fresh strawberries

Strawberry Compote

  • 2 cups strawberries
  • 1 tablespoon maple syrup (or more, to taste)
  • ½ teaspoon lemon zest (or more, to taste)

Garnishes

  • hemp seeds
  • almond slivers
  • chopped pecans
  • chopped pistachios
  • other fresh or dried fruit (optional)

Instructions

  1. Rehydrate Chia Seeds: Warm the water until just hot, then add the chia seeds and mix well. Let them sit for about 5 minutes to absorb the water and form a gel-like consistency.
  2. Prepare Strawberry Compote: Place the 2 cups of strawberries, maple syrup, and lemon zest in a pan over medium heat. After about a minute, gently mash some strawberries to release their juices. Cook for about 5 minutes, pressing occasionally, until the mixture thickens and becomes jammy but still chunky or smoother based on preference. Remove from heat and let cool.
  3. Make Chia Pudding Mixture: In a bowl, combine the rehydrated chia seeds with non-dairy yogurt, maple syrup, lemon juice, vanilla extract, salt, and chopped strawberries. Mix well. Adjust sweetness and consistency by adding a little water or non-dairy milk if too thick. Set aside.
  4. Assemble Pudding: Once the compote is cooled, layer it with the chia pudding mixture in 4-inch jars. Start with compote at the bottom, add chia pudding, then optionally top with reserved rehydrated chia seeds, followed by more compote. Garnish with hemp seeds, almond slivers, chopped pecans, or pistachios. Serve chilled straight from the refrigerator.

Notes

  • You can adjust the sweetness by increasing or decreasing the maple syrup according to taste.
  • To create a smoother compote, cook the strawberries longer and mash more thoroughly.
  • For added texture and nutrition, experiment with various nuts and seeds as toppings.
  • If the chia pudding is too thick, thin it out with a splash of non-dairy milk or water.
  • This recipe is naturally vegan, gluten-free, and dairy-free.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/strawberry-chia-pudding-with-fresh-strawberry-compote-and-nuts-recipe/