Dessert
Chia Seed Pudding with Oat Milk and Strawberry Compote
About this dish
This creamy chia seed pudding, made with oat milk and topped with a vibrant strawberry compote, is a recipe I learned from my Lola who always believed in the power of simple, nourishing food. She would soak seeds overnight to make them digestible, and this modern twist on that tradition is perfect for breakfast or a light dessert.
The natural sweetness of the berries and the subtle oat milk flavor create a comforting, nostalgic dish that’s both healthy and satisfying.
Ingredients
UK and US measurements are both included for every recipe.
Chia seeds
grain60 g
Imperial measurement: 1/4 cup
Unsweetened oat milk
liquid480 ml
Imperial measurement: 2 cups
Maple syrup
seasoning45 ml
Imperial measurement: 3 tablespoons
Vanilla extract
other5 ml
Imperial measurement: 1 teaspoon
Fresh strawberries
fruit340 g
Imperial measurement: 2 cups
Maple syrup (for compote)
seasoning30 ml
Imperial measurement: 2 tablespoons
Lemon juice
other15 ml
Imperial measurement: 1 tablespoon
Salt
spice1 pinch
Method
Make the pudding base
0 secondsIn a mixing bowl or large jar, combine chia seeds, oat milk, 3 tablespoons maple syrup, and vanilla extract. Whisk vigorously to break up any clumps. Let sit for 5 minutes, then whisk again to redistribute seeds. Cover and refrigerate for at least 4 hours or overnight.
Cook the strawberry compote
PT10MWhile the pudding sets, combine chopped strawberries, 2 tablespoons maple syrup, lemon juice, and a pinch of salt in a small saucepan. Cook over medium heat, stirring occasionally, until strawberries break down and the mixture thickens slightly, about 8–10 minutes. Remove from heat and let cool completely.
Assemble the pudding
0 secondsAfter the chia pudding has thickened, give it a good stir. Spoon the pudding into serving glasses or bowls. Top with the cooled strawberry compote. Optionally, garnish with fresh mint leaves or additional sliced strawberries.
Serve or store
0 secondsServe immediately, or refrigerate for up to 3 days. The compote can be stored separately to keep the pudding from getting too wet.
Equipment
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Nutrition facts
Tips
- For the creamiest pudding, whisk the chia seeds again after the first 5 minutes and make sure they are fully incorporated before refrigerating.
- If you prefer a thinner pudding, add an extra 2–3 tablespoons of oat milk before serving and stir well.
- The strawberry compote can be made ahead and stored in the fridge for up to a week. It also works beautifully on pancakes or yogurt.
- To save time, you can skip the compote and simply top the pudding with fresh berries and a drizzle of maple syrup.
Serving suggestions
- Serve chilled, topped with the strawberry compote and a sprinkle of toasted coconut flakes or chopped nuts for extra texture. Also great with a dollop of coconut yogurt.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.