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Chia pudding with roasted rhubarb compote

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Soy free
  • Wheat free
  • Vegetarian

Breakfast or dessert… that’s for you to decide! Try our Chia pudding with roasted rhubarb recipe for a burst of fresh and fruity flavour. Quick and easy, it takes just 10 minutes to cook.

  • Serves6
  • Cook time10 minutes
  • Prep time10 minutes, + 6 hours chilling time


  • 1/3 cup (70g) white chia seeds
  • 200ml light coconut milk
  • 200ml buttermilk
  • 2 1/2 tbs maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla bean paste
  • 1 bunch rhubarb, cut into 5cm pieces
  • 2 tbs orange juice
  • 250g punnet strawberries, halved
  • 125g fresh or frozen blackberries
  • Mint leaves, to serve
  • Orange zest, to serve

Nutritional information

Per Serve: Energy: 641kJ/153 Cals (7%), Protein: 5g (10%), Fat: 7g (10%), Sat fat: 3g (12%), Carb: 14g (5%), Sugar: 13g (14%), Dietary Fibre: 8g (27%), Sodium: 34mg (2%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chia seeds, coconut milk, buttermilk, 2 tbs maple syrup, cinnamon and vanilla in a bowl. Cover and place in fridge for 6 hours or until thickened.
  2. Step 2

    Meanwhile, preheat oven to 180°C. Line a roasting pan with baking paper. Scatter the rhubarb over the lined tray. Drizzle with orange juice and remaining maple syrup. Bake for 5 mins. Add the strawberry to the rhubarb mixture. Bake for a further 5 mins or until rhubarb is just tender. Remove from oven and top with blackberries. Set aside for 10 mins to cool. Transfer to a bowl. Place in the fridge to cool completely.
  3. Step 3

    Spoon the chia pudding among serving jars or glasses. Top with rhubarb mixture and drizzle with any pan juices. Sprinkle with mint leaves and orange zest to serve.

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