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Rhubarb Chia Pudding
5min read

Rhubarb Chia Pudding

by Valentina Concordia

5min read

Nothing can go wrong during the day after this breakfast - it's scientifically proven. That's what I like to tell myself anyway. It's fresh, juicy, slightly sweet and tangy all at the same time and will keep you full until lunch thanks to the oats. Pro tip: to save extra time, make the pudding base the night before to have breakfast ready in under 10 minutes.

The recipe calls for around 60% chia seeds and 40% oats and that's because I find chia puddings that are made up entirely of chia seeds leave me feeling hungry punctually after and hour of eating them. I think it's something about the lack of carbs in chia puddings (that might be wrong) and as someone that can't get through a meal without some form of carb I find it life changing to add a handful of oats in to keep me full and stable throughout the morning. If you generally have a good experience with eating chia seeds and are all out of oats then by all means, go full chia and swap those 50g of oats with more seeds. I'd simply add an extra 100ml of milk as they chia seeds absorb more liquid, then you're all good to go.

Prep Time

10 mins (+ chilling)

Cook Time

10 mins




60g chia seeds 
50g oats
500ml plant based milk
2 tbsp maple syrup, optional 
¼ tsp salt 

200g rhubarb
4 tbsp maple syrup
50g plant based yoghurt
30g mixed nuts, chopped



In a large bowl or tupperware combine the oats and chia seeds. Stir in the milk, maple syrup (if using) and salt and stir until well combined. Cover and let sit for at least thirty minutes.


Prepare the topping when you’re ready to serve the chia pudding. Slice the rhubarb into 4cm pieces, and add them to a small saucepan along with the maple syrup and 80ml of water.


Bring the rhubarb to a gentle simmer over medium low heat, and stew it for 6-7 minutes, until it’s soft but still holds its shape. Test for sweetness and adjust to taste, adding an extra tbsp of maple syrup if necessary. 


Serve the chia pudding topped with a spoonful of yoghurt, chopped nuts, a couple spoonfuls of stewed rhubarb and a drizzle of maple syrup. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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