Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl

This breakfast bowl is energizing and versatile. It requires two basic
components: vanilla chia pudding + stewed strawberry-rhubarb. Those two either
get cozy in a bowl alongside one another or layered, one after the other, in an
on-the-go-friendly jar. The toppings are left up to you, but I suggest a variety
of energizing nuts, seeds, nibs, and fruit. And maybe even a mint leaf for a pop
of green.

Servings: 4

Author:

Prep Time
8 hours, 20 minutes

Cook Time
20 minutes

Total Time
8 hours, 40 minutes

Course:

Breakfast Chia Pudding

Cuisine:

Vegan plant-based raw gluten-free

Instructions

1 In a medium-sized airtight container, whisk together the coconut milk, chia
seeds, maple syrup,and vanilla all of the chia seeds are free-floating within
the liquid and there are no lumps. Refrigerate for at least 8 hours or
overnight. Thoroughly whisk after refrigerating.
2 In a medium saucepan, combine the strawberries, rhubarb, maple syrup, water, and
cardamom over medium-high heat. Bring to a simmer, reduce heat to medium-low,
cover, and cook for 15 minutes or until the fruit has broken down, stirring
occasionally. Let cool completely, transfer to an airtight jar, and refrigerate
until ready to use.
3 To assemble breakfast bowls, scoop approximately a ½ cup of chia pudding into
each bowl or jar, top with ⅓ cup of the stewed strawberry-rhubarb, and sprinkle
with desired toppings.

Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl

Course:

Cuisine:

🧂 Ingredients

Instructions

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