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 hourshrs20 minutesmins
Cook Time20 minutesmins
Total Time8 hourshrs40 minutesmins
Course: Breakfast, Chia Pudding
Cuisine: Gluten-Free, plant-based, Raw, Vegan
Servings: 4
Ingredients
Coconut Chia Pudding
1 ½cupscoconut milk (from a carton not a can)
⅓cupchia seeds
2 to 4tablespoonspure maple syrup or to taste (I use 3 tablespoons)
2teaspoonspure vanilla extract
Stewed Strawberry-Rhubarb*
1 ½cupsquartered fresh strawberries
1 ½cupssliced rhubarb (about 1 large stalk)
3 to 4tablespoonspure maple syrup, depending on the sweetness of your fruit
2tablespoonsfiltered water
¼teaspoonground 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.