Hello Friends! If you have been following me, you know I love breakfast. Getting up early just to have a little me time and to eat breakfast before the daily chaos is critical for the rest of my day. Most days (usually 6) I eat baked oats made with seasonal fruit such as strawberries. But with summer right around the corner I am looking for a nutrient dense breakfast that does not require turning on the oven and will keep me full all morning. This strawberry rhubarb chia seed pudding is easy peasy to make and is nutrient dense and delicious.
It’s rhubarb season and I always try to incorporate seasonally ingredients whenever I can. Rhubarb is a source of fibre, calcium, potassium and vitamin K. Mr. D loves rhubarb but its a bit too tart for the girls so I sweetened it with local strawberries and a touch of maple syrup. If you prefer a tart flavor I would recommend making it without maple syrup.
Chia seed pudding can be used as a breakfast and/or a sweet treat, like both my daughters enjoy having. Chia seeds might be small but these little seeds are packed with nutritional benefits. Did you know these little seeds are the only food to have a medical patent for blood glucose control. Chia seeds are high in fibre, protein, and anti inflammatory omega-3 fatty acids. Chia seeds can be used in cereals, smoothies, yogurts, puddings, and as an egg substitute. Who ever knew a little seed could deliver such a major nutrition punch.
Strawberry Rhubarb Chia seed Pudding
- rhubarb, chopped
- 3/4 cup strawberries
- 1 tbsp coconut oil
- 2 cups coconut milk
- 1 tsp vanilla
- 1 tbsp maple syrup
- 1/4 cup chia seeds ( I used black)
- 1/4 cup coconut flakes, toasted
- In a small pot combine coconut oil, rhubarb, and strawberries. Cook over medium heat until rhubarb is oftened. Allow to cool and puree in a blender.In a medium bowl, combine coconut milk, vanila, maple syrup and chia seeds. Place in fridge overnight or at least 3 hours. Toast coconut flakes over a low heat until lightly brown.Place chia seed pudding in a cup, top with strawberry rhubarb puree and top with toasted coconut flakes.