Rose Chia Seed Pudding with Strawberry Compote Recipe
This Rose Chia Seed Pudding with Strawberry Compote recipe is an Indian-inspired chia seed pudding recipe, using all plant-based ingredients!
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.