Roasted Rhubarb Chia Pots – Little Big H

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These pretty little roasted rhubarb chia pots make a wonderful breakfast or healthy dessert.

The rhubarb is roasted with strawberries, orange juice, zest and a good drizzle of honey – the only sweetener in this recipe.

The chia pudding has 3 ingredients only and will thicken in the fridge after an hour or so. I usually make it the night before so it is ready to go in the morning. You then layer the chia and rhubarb it into little jars.

I’ve topped my chia pots with hemp seeds, bee pollen, toasted almonds and pepitas but top with whatever you have on hand.

Print Pin Prep Time 10 minutes minutes Cook Time 25 minutes minutes Total Time 35 minutes minutes

  • 4 tablespoons chia seeds ,black or white
  • 1 cup milk
  • 1 teaspoon vanilla bean paste ,or extract
  • 1 bunch rhubarb
  • 1/2 punnet strawberries
  • 1/2 orange, zest and juice
  • 1-2 tablespoon honey ,use more if you like it sweet
  • flaked almonds, bee pollen, hemp seeds, pepitas, honey ,or whatever you like
  • Add all ingredients to a bowl or jar and mix/shake to combine.  Mix/shake again once it starts to thicken so you don’t end up with clumps.  Leave in the fridge to thicken.
  • Pre-heat oven to 200 degrees C (400 degrees F). Chop rhubarb and add to a roasting tin with remaining ingredients.  Cover with foil and roast for 25 minutes.  
  • Layer the rhubarb and chia pudding into little jars or a glass and top with whatever topping you have on hand.

Topping suggestions: flaked almonds, bee pollen, hemp seeds, pepitas, honey.  

Looking for more healthy pudding ideas? Try these….

Coconut chia seed pudding / Ginger tapioca pudding / Mango pineapple & lime tapioca / chia pudding

If you make my roasted rhubarb chia pots, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx