Rose Chia Seed Pudding with Strawberry Compote Recipe
Today we are making a Rose Chia Seed Pudding with Strawberry Compote Recipe! Chia seed pudding has become ever so popular among food bloggers in the last few years, with the health benefits of these powerful seeds coming to light. Healthy breakfast recipes, such as the blended chia pudding, or different variations like a lemon water cleanse with chia seeds, started becoming popular on social media last year and provide many different ways to pack in a round of these nutritious little seeds! You may have seen some of these chia seed recipes, or tried them out for yourself. There’s so many ways to add these into your daily routine!
So for today, we are going with another chia pudding recipe, this time inspired by the flavors of India! This chia pudding uses a rose-infused oat milk with chia seeds, pure maple syrup to sweeten, oats for a whole grain, with vanilla and salt for flavor. Then, we make a strawberry compote recipe using fresh or frozen strawberries, coconut sugar, lemon juice, salt and vanilla once again. This is almost like a strawberry jam, which adds a fruity berry layer into the rose pudding for an all-out beautiful pink breakfast!
Why You’ll Love This Rose Chia Seed Pudding with Strawberry Compote Recipe
Indian-Inspired: Ever had a rose latte? What about any type of rose-water-infused baklava? Products using rose are common in India, from being used in food or drink to body lotions, face creams or rose water to use on your skin. If you’ve ever tasted the essence of rose, you’ll know it has light and floral notes that will balance perfectly with a touch of raspberries or strawberries. That was the main reason I decided to add in a strawberry compote to this recipe, because it adds an extra layer to dig into (and lots of antioxidants!) along with that subtle flavor of rose that gets infused into the chia pudding after leaving it in milk for a few hours.
Substitutions
Rose Petals: Use dried rose petals for this recipe. These will be infused in the milk to bring out the rose flavor! You can find these at an Indian grocery store, or order them online.
Oat Milk: Substitute with another non-dairy milk of choice. Soy milk will be a high-protein option, but coconut milk, almond milk, cashew milk or others can work too. Oat milk has a sweet and nutty flavor, which is the one used in this recipe for best results. For a richer option, use canned full-fat or light coconut milk. Canned coconut milk is usually creamier as compared to the carton version, plus coconut has a lot of healthy fats, making it richer in taste.
Oats: Measure out quick oats or rolled oats. Do not use steel-cut oats, as the texture won’t be the same. For those with a gluten allergy, look for certified gluten-free oats.
Chia Seeds: Chia seeds are tiny seeds that fluffs up when kept in liquid. Do not substitute with another seed.
Maple Syrup: Use agave nectar or another choice of sweetener. Liquid sweeteners would work best to incorporate into the pudding, versus a dry sweetener like xylitol. If using maple syrup, choose pure maple syrup (only one ingredient on the label) and not pancake syrup.
Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Rose Chia Seed Pudding Recipe Notes
- Make sure to allow the oat milk and dried rose mixture to sit for at least two hours! The rose flavor will need time to infuse in the milk mixture before using.
- For a cardamom-rose flavor, add in 2 freshly ground green cardamom pods with the dried rose petals. Then strain them out with the rose before using in the pudding, after the flavors have infused. You can also just mix in a pinch or two of pre-made cardamom powder directly into the chia pudding.
More Recipes You’ll Love
Chocolate & Mint Matcha Chia Seed Pudding
Chocolate Chip Cookie Dough Chia Pudding
If you make this Rose Chia Seed Pudding with Strawberry Compote Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Rose Chia Seed Pudding with Strawberry Compote Recipe
Equipment
- Stovetop Pot
- Sieve
Ingredients
For the Chia Pudding
- 2 tsp dried rose petals
- 1 cup oat milk
- 3 tbsp black chia seeds
- 2 tbsp dry rolled oats
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- pinch pink salt
- pinch red food coloring or beetroot powder optional
For the Strawberry Compote
- ¼ cup strawberries
- ½ tsp lemon juice
- 1 tbsp water
- ⅛ tsp vanilla extract
- ½ tbsp coconut sugar
Instructions
For the Chia Pudding
- Mix together the oat milk and dried rose petals in a stovetop pot over medium-high heat.
- Allow the mixture to come to a boil, then turn the heat off and allow the mixture to sit covered at room temperature for at least two hours.
- After two hours, mix the remaining ingredients for the chia pudding into a separate small bowl. Add in the milk and rose mixture, strained through a sieve to remove the dried rose petals.
- Additionally, you can add a pinch of red food coloring for a light pink color throughout. This can also be a natural food coloring, such as using fresh juice squeezed from grated beets.
- Stir to combine all ingredients. Pour this mixture into a bowl or cup. Place it in the refrigerator while you make the strawberry compote.
For the Compote
- For the compote, add all the compote ingredients into a stovetop pan over medium-low heat.
- Continuously stir and mash the mixture for a few minutes, until the strawberries are softened into a jam-like texture.
- Once the mixture resembles a jam texture, turn the heat off.
For Assembling the Chia Pudding Layers
- Take the rose chia pudding out of the refrigerator. Take a clear cup or a bowl.
- Separate half of the pudding, followed by the jam, then the other half of the pudding on top.
- Enjoy right away, or refrigerate for later!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
