Strawberry Rhubarb Chia Seed Pudding

This strawberry rhubarb chia seed pudding starts with a quick stovetop jam, which is sweet, tangy, and lightly thickened with chia, then layered over creamy, cold-set chia pudding for a make-ahead breakfast that feels like dessert.

Healthy Breakfast Energy with Indulgent Dessert Vibes

Sometimes I want a treat that feels a little fancy but takes almost no effort, and that’s exactly what this strawberry rhubarb chia pudding delivers. The jam is just strawberries and rhubarb cooked down with maple syrup until it’s soft and tangy and tastes like spring. The pudding is cool and creamy with a light vanilla sweetness, and together they’re layered into something that feels like a dessert but totally works for breakfast or a snack. I swap this in when I want a break from my go-to protein chia pudding or my make-ahead chocolate chia seed pudding that feels so fresh. It’s simple, satisfying, and honestly just truly yummy. Bonus points if you add a few extra sliced strawberries on top!

Real Life Tips for Tasty Weekday Breakfasts

• In testing, I found that chopping the rhubarb fairly small helped it break down faster and gave the jam a softer texture.
• I recommend starting with 3 tablespoons of maple syrup in the jam, then tasting once it simmers. Rhubarb can be unpredictable, and sometimes it needs a little extra sweetness.
• I found that stirring the chia seeds into the warm fruit mix while it’s still on the stove helps it thicken more evenly without clumps.
• For the pudding, I recommend giving it a good stir after it sits for about 30 minutes in the fridge. It makes the texture creamier and more even throughout.
• I like layering this into little jars with the jam on the bottom and pudding on top. It’s the kind of make-ahead move that feels like a treat.

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Strawberry Rhubarb Chia Seed Pudding

Developed and tested by Robyn Conley Downs

Servings: 5 -8 servings

Prep: 5 minutes mins

Cook: 15 minutes mins

Chill Time in the Fridge: 2 hours hrs

Total: 2 hours hrs 20 minutes mins

This strawberry rhubarb chia seed pudding starts with a quick stovetop jam, which is sweet, tangy, and lightly thickened with chia, then layered over creamy, cold-set chia pudding for a make-ahead breakfast that feels like dessert.

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Ingredients

For the Strawberry Rhubarb Chia Seed Jam

• 2 cups rhubarb, chopped
• 2 cups strawberries, chopped
• 3-4 tablespoons pure maple syrup
• 2 tablespoons chia seeds

For the Chia Seed Pudding

• 2 cups Super-Fast Cashew Milk (or other non-dairy milk)
• 6 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1-3 teaspoons pure maple syrup, to taste

Instructions 

Make the Chia Seed Jam

• Make the jam by combining the rhubarb, strawberries, and 3 tablespoons of maple syrup in a medium saucepan. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for an additional 5 minutes. Mash the strawberries and rhubarb with a fork or wooden spoon. Taste and add an additional 1 tablespoon maple syrup if more sweetness is desired.
• Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens, about 5-10 minutes. Turn off the heat and let cool.

Make the Chia Seed Pudding

• Make the chia seed pudding by whisking or shaking together in a large glass jar the chia seeds, milk, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken. If it seems thin add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency.
• Make the parfaits by layering the cooled Strawberry Rhubarb Chia Seed Jam and chilled Chia Seed Pudding in a glass. Top with additional sliced strawberries if you like.

Course: Breakfast, Desserts, Snack

Cuisine: American

Nutrition Information:

Serving: 1 (of 5), Calories: 170kcal, Carbohydrates: 24g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 71mg, Potassium: 338mg, Fiber: 9g, Sugar: 11g, Vitamin A: 67IU, Vitamin C: 38mg, Calcium: 187mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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