- PUDDING FOR BREAKFAST? YES, PLEASE! -
To be quite honest with you, I never really understood how people like chia puddings. It never sounded, neither looked good to me and I tasted one or two and never thought ‘wow, this tastes good’. It was more like ‘hmm okay I feel like a bird eating some little jelly-like seeds’. But I thought that I would give it another go and try to make one myself. I am now one of these people liking chia puddings, better late than never right.
There was another reason, I thought I would give it another go. My digestion – sorry for the TMI – wasn’t the best and I heard so much good stuff about these little seeds helping to fight that bloat. Not only does this breakfast/ snack taste good, it is also super healthy and a life-saver if you have some trouble with your gut.
Well, I don’t know if you can tell after so many breakfast posts that it is my favourite meal of the day. Having a good breaky just sets good intentions for the day and this is one you can prep the night before and look forward to eating it in the morning – it might even help you to get you out of bed!
Enough rambling, this is the easiest recipe ever, just mixing a few things and let the seeds do its magic overnight. You can also prep the rhubarb the night before and reheat it in the morning or eat it cold. Such a yummy seasonal recipe, ready in 10 minutes max.
- 2 Tbsp Chia Seeds
- 1/2 Cup Plant Milk
- Pinch Of Vanilla
- Sweetener (Optional)
- 400g Rhubarb
- 2 Tbsp Maple Syrup
- Pinch Of Vanilla
(This recipe isn’t very sweet so if you have a sweet tooth add more maple syrup.)
The night before mix all the ingredients for the chia pudding together and let it soak overnight.
For the compote, chop the rhubarb and cook on medium heat until you have a soft and mushy texture. Add in the maple syrup and vanilla.
To serve, put the pudding into a bowl and top with the compote. Feel free to add other toppings like coconut yogurt, almonds, fresh strawberries or honey.