Plum Deluxe Tea
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5 from 1 vote

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.
Prep Time8 hrs 20 mins
Cook Time20 mins
Total Time8 hrs 40 mins
Course: Breakfast, Chia Pudding
Cuisine: Gluten-Free, plant-based, Raw, Vegan
Servings: 4

Ingredients

Coconut Chia Pudding

  • 1 1/2 cups coconut milk (from a carton not a can)
  • 1/3 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 1/2 cups quartered fresh strawberries
  • 1 1/2 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
  • 1/4 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 1/2 cup of chia pudding into each bowl or jar, top with 1/3 cup of the stewed strawberry-rhubarb, and sprinkle with desired toppings.

Notes

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