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You are here Home » Strawberry-Rhubarb & Chia Pudding Breakfast Bowl

8 Comments · May 4, 2015

Strawberry-Rhubarb & Chia Pudding Breakfast Bowl

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Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl | An energizing vegan and gluten-free breakfast!

First and foremost, thank you for the outpouring of support in response to this news. Your comments, emails, and social media shout-outs touched my heart, and I'm feeling more grateful than ever to be part of such a positive and supportive community.

Second on the docket, this breakfast bowl.

Strawberry-rhubarb is my favorite fruit couple. The sweetness of the strawberries combined with the tartness of the rhubarb preys on the addiction-prone portion of my taste buds, and I can never seem to get enough. And it's difficult not to be enticed by that rich ruby color. It glows.

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.

Here's another shot of the breakfast bowl option...

Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl | An energizing vegan and gluten-free breakfast!

And here's a shot of the transportable jar option...

Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl | An energizing vegan and gluten-free breakfast!

I like to make everything on Sunday morning, layer it in jars later that evening, and then add toppings each morning before heading off to work. The variety of textures and the brightness of the strawberry-rhubarb makes it a little more bearable to hop out of bed at the crack of dawn, and it always feels good to kick off the day with a healthy, nutrient-packed breakfast.

Strawberry-Rhubarb & Coconut Chia Pudding Breakfast Bowl | An energizing vegan and gluten-free breakfast!

Also, that dark and mysterious cup of tea in the corner of the first and second photos is a chai tea, Portland Rose City Chai, to be exact. It's from a company called Plum Deluxe that was started by Andy Hayes after his mother lost a 5-year battle with cancer. She taught him that "no matter your circumstances, you can choose to create moments that matter, every day."

The tea is organic, fair trade, non-gmo, gluten-free, vegan, and free from harmful chemical flavorings. It's an honest tea, and it's seriously amazing. If you haven't had a chance to grab a mother's day gift for that special lady in your life, I definitely recommend checking out Plum Deluxe's teas. And I should probably state that this isn't a sponsored post or mention. I just happened to be lucky enough to try a sampling of this tea and quickly fell in love with it as well as the philosophy and heartfelt story behind it.

Plum Deluxe Tea

Plum Deluxe Tea
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5 from 2 votes

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.
Course Breakfast, Chia Pudding
Cuisine Gluten-Free, plant-based, Raw, Vegan
Prep Time 8 hours 20 minutes
Cook Time 20 minutes
Total Time 8 hours 40 minutes
Servings 4

Ingredients

Coconut Chia Pudding

  • 1 ½ cups coconut milk (from a carton not a can)
  • ⅓ cup chia seeds
  • 2 to 4 tablespoons pure maple syrup or to taste (I use 3 tablespoons)
  • 2 teaspoons pure vanilla extract

Stewed Strawberry-Rhubarb*

  • 1 ½ cups quartered fresh strawberries
  • 1 ½ cups sliced rhubarb (about 1 large stalk)
  • 3 to 4 tablespoons pure maple syrup, depending on the sweetness of your fruit
  • 2 tablespoons filtered water
  • ¼ teaspoon ground cardamom, optional

Toppings

  • hemp hearts
  • pepitas
  • fresh strawberries
  • coconut flakes
  • cacao nibs
  • mint leaves

Instructions

Coconut Chia Pudding

  • 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.

Stewed Strawberry-Rhubarb

  • 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.
  • 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.

Notes

*I recommend preparing the stewed strawberry-rhubarb ahead of time.

 

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Comments

  1. lynsey | lynseylovesfood says

    May 04, 2015 at 9:06 am

    i have some strawberries and definitely will be picking up some rhubarb at the market this morning to make this. Good looking as always! xo

    Reply
  2. Anna says

    May 05, 2015 at 3:42 am

    om this looks super delicious and nutritious!! the perfect way to start the day!! yumm

    https://aspoonfulofnature.wordpress.com/

    Reply
  3. Breanna says

    May 15, 2015 at 12:20 pm

    This is such a good idea! And I have some rhubarb that I need to use up. Yum!

    Reply
    • Ashley says

      May 26, 2015 at 8:11 am

      Thanks, Breanna! Funny you mention rhubarb that you need to use up, because that's exactly how this came to be. I had purchased a few stalks of rhubarb and they were hidden in our crisper drawer. By the time I discovered them, they needed to be used right that moment. I hope you enjoy/ed this breakfast!

      Reply
  4. Kirsten Henry says

    November 17, 2015 at 1:52 pm

    5 stars
    I tried chia pudding breakfast creations for the first time when I was in Australia a couple of weeks ago (they don't seem to have made a wide appearance in NZ yet). Thanks for the recipe - it tastes at least as good as what I found in the cafes in Oz.

    Reply
    • Ashley says

      November 21, 2015 at 10:47 am

      Hi, Kirsten! I'm so, so happy to hear that you enjoyed this recipe and that it was consistent with the tastiness of the chia puddings you've had in cafes before! Thanks for taking the time to share your feedback!

      Reply
  5. Elizabeth Miller says

    January 02, 2018 at 9:29 am

    5 stars
    I very much enjoyed this chia pudding on its own. I've even made variations using unsweetened almond milk and added a few fresh blueberries. You can really taste the vanilla. delicious!

    Reply
    • Ashley says

      January 02, 2018 at 11:00 am

      So glad you're enjoying it, Elizabeth! Thanks for taking time out of your day to come back and share your feedback and adjustments. Happy New Year to you!

      Reply

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