Uncooked Strawberry chia compote
for breakfasts and desserts
This couldn’t be any easier! I make this when I want something sweet I can grab from the fridge that’s healthy and not loaded with refined sugar. I love it with my oatmeal or overnight oats, on pancakes, brownies, banana pudding, and waffles.
*I love this compote with peanut butter on rice cakes as an afternoon snack, or a scoop sprinkled with dark chocolate chips and some chopped nuts on top for a quick sweet treat while binging Netflix.
**You can also use it in thumbprint cookies and in muffins.
***You can use any berries or fruit you’d like! So easy.
Uncooked Strawberry chia compote
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
10 – 12 oz bag of frozen strawberries, defrosted
4-5 pitted medjool dates
2 T chia seeds (you can grind these into a powder first if you don’t like having the whole seeds stuck in your teeth lol!)
Options: vanilla, or other flavored extract. Orange juice or zest. Apple and cinnamon or your favorite spice blend is nice for more of a holday condiment
Instructions
Pulse the dates and the strawberries until they have broken down, stir in the chia, put in sealed container in fridge overnight.
*I like to keep my dates partially intact, but you can process until smooth if you’d like. You can also just put everything in the blender or food processor. I like to stir the chia seeds in because I prefer the chunkier texture.
