Have you ever made your own chia seed pudding?
This Vanilla Bean Chia Seed Pudding with Roasted Rhubarb is the perfect breakfast or afternoons snack, rich in omega-3 fatty acids (the same omegas promoted in fish, oils, and nuts!). Topped with seasonal roasted rhubarb and raspberries, you’ll love the flavor combination of this lightly sweetened chia pudding that will keep you full and satisfied.
As you can tell, I’m not ready to let the rhubarb and raspberry combination go (make this crumble too)! Using a base of the Almond Breeze Almondmilk Hint of Honey Vanilla, we have a lightly sweetened base recipe to play with just by combining it with chia seeds.
If you haven’t tried making chia seed pudding in the past, this is the perfect introductory recipe to try out to see if you’re a fan!
A ratio of 1 cup of almond milk to 3 tablespoons of chia seeds (black or white) is all you need – but I bump up the flavor here with vanilla bean paste and maple syrup. From there, a few hours chilling in the fridge will create this pudding consistency that you can top with your favorite fruit.
- 3 cups Almond Breeze Almondmilk Hint of Honey Vanilla
- ½ cup plus 1 tablespoon chia seeds
- ½ teaspoon vanilla bean paste
- 1-2 tablespoons maple syrup
- 3-4 large rhubarb stalks
- 2 tbsp coconut sugar
- Raspberries for garnish
- In a large bowl, combine almond milk, chia seeds, vanilla bean paste, and maple syrup (I start with one tablespoon and adjust later). Stir well and refrigerate for 4 hours (or up to overnight).
- When the pudding is set, preheat the oven to 400 degrees.
- Slice rhubarb into 2 inch chunks until you have about 4-5 cups worth of rhubarb. Halve the pieces lengthwise if the rhubarb is thick.
- Lay rhubarb in a single layer on a lined baking sheet and sprinkle with coconut sugar. Bake for 15-18 minutes.
- Taste the chia seed pudding and adjust sweetness if using plain almond milk by adding maple syrup. Divide the chia seed pudding into portions and top with warm rhubarb and raspberries. Serve warm or cold.
Play around to find your favorite flavor combinations and consistency. I recommend serving in around 1/2 cup servings, as chia seeds are calorically-dense and super filling thanks to their fat and protein content, as well as the fiber (which is what causes them to gel up!).
Looking to try out more recipes with those little chia seeds? Try my recipes below:
- Green Grapefruit Juice
- Oatmeal Chia Cookies
- Banana Coconut Chia Seed Pudding
- Strawberry Rhubarb Chia Jam
This post is sponsored by Almond Breeze Almondmilk. I was compensated for my time.
Marisa
Tara | Treble in the Kitchen says
This looks so good!! 🙂 I need to get some rhubarb in my life!
Marisa says
Right? I hope you found some! I still have some!
Lauren | Just a Pinch says
This looks SO good and I’m a huge fan of rhubarb. Thanks for sharing!
Marisa says
Glad to hear you’re a fan!
Ang @ Nutty for Life says
Kind of nuts over these photos!! So beautiful. Probably the best photos of chia pudding I’ve ever seen haha.
Marisa says
Thanks Ang – it’s a funny consistency to try to take pictures of!
Selena @ The Nutritious Kitchen says
Is it crazy I have never made chia seed pudding?! Vanilla bean is totally my style so your recipe is really convincing me to finally try it!
Marisa says
I think you’ll enjoy it! It’s similar to tapioca pudding, which I loved growing up.
Alanna says
This looks absolutely delicious! It’s been a while since my last chia pudding, but now I’m ready 😉 I spotted rhubarb at the store the other day and this is giving me more inspiration to start cooking with it!
Marisa says
There ya go! Hope you enjoy it!
rachel @ Athletic Avocado says
mmmmm! This sounds amazing with the Honey Vanilla Almond milk! 🙂 Pinned
Marisa says
Yes, the blend was awesome!
Min says
Rhubarb!! Are you really back now? 😉 I’ve heard that it tastes amazing with maple syrup so I can’t wait to try!! I’ve got soo much chia seeds in my fridge it’s not even funny. Why can’t it come in smaller packages haha. Happy Friday!
Marisa says
Yes! It’s back in full force here in CO 🙂 Hopefully you can find some soon and just douse it in some maple syrup!
Erin @ The Almond Eater says
Vanilla bean? Chia Pudding? RHUBARB?!! Done. I bought rhubarb for the first time a few weeks ago and meant to make a recipe with it and then forgot and then it went bad. …..womp womp/worst story ever.
Marisa says
Bummer! I usually find that it lasts a long time in the fridge (since you’re cooking it anyway, it’s ok for it to be a bit less firm).