This Strawberry Chia Seed Compote is so delicious! We love the hint of lemon, the texture of the chia seeds, and the incorporation of fresh strawberries stirred in at the end.
We created this recipe to be used as a filling in our cinnamon rolls by replacing the brown sugar and cinnamon filling for this Strawberry Chia Seed Compote. You can get our moist, airy, and buttery Cinnamon Roll recipe in our spring and summer Soul Food Brunch Cookbook here. If you were able to register for our Yeast Breads Class, then you have it in your class guide.
We think this compote can be deliciously used as a jam or sauce! We welcome you to try it on toast, waffles, pancakes, oatmeal, grits, yogurt, ice cream, cake, cheesecake, or whatever your creative minds can think of!
We also think this could be used with a variety of different fruits! If you’re feeling up to it, try out some peach, apple, blueberry, or raspberry sweet rolls to celebrate the fruits of the seasons! Just use this recipe as a guide substituting the fresh fruit of your choosing for the strawberries and adding any extra spices or extracts that you’d like. Just make sure not to over season your compote so that the fresh fruit can shine!
We can’t wait for you to make this recipe. Let us know in the comments below or on Facebook or Instagram if you make this Strawberry Chia Seed Compote!
Strawberry Chia Seed Compote
Ingredients
1 ¾ cups fresh strawberries, small chop
¾ cups sugar
¼ cups water
1 TBS fresh lemon juice
1 pinch of salt
1 tsp lemon zest, lightly packed ( 1 lemon)
1 TBS chia seeds
1 tsp vanilla
Corn Starch Slurry:
2 TBS cornstarch
2 TBS cold water
Directions:
Note: Reserve ¼ cup of the freshly chopped strawberries for the end.
Pre-Prep: Make the cornstarch slurry by mixing the water and cornstarch and set aside. Slurry will need to be stirred again before incorporating it into the compote. Chop strawberries, zest and juice lemon, and measure ingredients.
In a small pot combine 1½ cups fresh strawberries, sugar, salt, lemon juice and ¼ cup water. Bring to a simmer and continue to simmer for 15 minutes stirring occasionally. At this stage the strawberries should be almost completely disintegrated into a sauce. If you still see a lot of visible strawberries, smash the strawberries with a spoon while the sauce continues to simmer. * does salt go above or below with vanilla…it wasn’t listed so not sure
Once most of the strawberries are fully combined and incorporated into a thick sauce, bring it to a boil and add the slurry. Boil, stirring constantly, for 1-2 minutes until the sauce is greatly thickened. Remove from heat and stir in ¼ cup fresh chopped strawberries, lemon zest, chia seeds, and vanilla.
Let sauce cool at room temperature, uncovered, in a shallow dish for about 1 hour before moving it to an airtight container to store in the refrigerator. The compote needs to be completely solidified and cold before spreading it on your dough. We recommend refrigerating at least 2 hours or overnight.
Notes:
If you are making this compote for cinnamon rolls, we suggest making it the day before so it has plenty of time to cool off and firm up.
Strawberries do not need to be perfectly chopped or uniform but we kept our pieces about the size of pea.
The compote should be stored in the refrigerator and can last up to 14 days.
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