Strawberry-Rhubarb & Chia Pudding Breakfast Bowl

Yield 4 servings

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 cardamom, optional

Toppings

  • Hemp hearts
  • Pepitas
  • Fresh strawberries
  • Coconut flakes
  • Cacao nibs
  • Mint leaves

Coconut Chia Pudding

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.

Stewed Strawberry-Rhubarb

1. 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.

2. 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.