Chia Pudding : “Un déjeuner en petit pot”

“For tomorrow belongs to the people who prepare for it today.”

- African Proverb

Before you roll your eyes about the steps involved in this multi-step breakfast, please keep in mind that this prep sets you up FOR MOST OF THE WEEK! If rhubarb isn’t in season or you are pressed for time, skip the rhubarb compote and be inspired by what is in season in choosing your toppings.

* Prepare the chia pudding on Sunday night before your busy week ahead.
* Double this recipe if you want to serve for the family.

CHIA PUDDING

INGREDIENTS

MAKES 3 servings
PREP TIME 20 minutes
SERVING TIME 5 minutes

• 8 heaped tbsp chia seeds

• 1 1/4 cup milk of choice (I use mainly 1 can coconut milk or 1 1/4 @nuttybruce almond milk)

• 1 tsp vanilla essence

• 1-2 tbsp maple syrup, depending on desired sweetness

METHOD

1. Place 8 heaped tbsp chia seeds into a small metal bowl along with 1 1/4 cup milk of choice (my preference is 1 can of coconut milk), 1 tsp vanilla essence and 1 tbsp maple syrup. Stir well, cover with a lid and place in the fridge overnight.

2. The next morning, divide chia between 3 mason jars (to transport!) or water glasses and top with :

   - 2 tbsp stewed rhubarb (recipe below)
   - 1 tbsp nut butter of choice
   - 1 heaped tbsp of coconut yogurt (or Greek yogurt depending on your family’s preference)
   - Chopped strawberries or frozen raspberries
   - OPTIONAL~ Honey Toasted Nuts : Chop a handful of raw walnuts and/or almonds. Place into a small frying pan and toss on low heat with 1 tsp honey or maple syrup. Set aside. These nuts can be stores in the fridge for the week.
   

   NOTE : If doubling the recipe, place recycled glass jars or mason jars. I find empty nut butter jars are a great size for individual servings and the lids allow this breakfast to be transportable!

STEWED RHUBARB

INGREDIENTS (make the day before)

• 7-9 rhubarb, pieces with tops and bottoms discarded

• 1/4 cup water

• 1 tsp vanilla essence

• 1 tbsp maple syrup

• juice of 1/2 orange (optional)

METHOD

1. Chop and discard the top and bottom of 7-9 rhubarb. Rinse thoroughly and chop into 1cm ‘ish’ pieces.

2. Pop into a small pot with 1/4 cup water, 1 tsp vanilla essence, 1 tbsp maple syrup and the juice of 1/2 orange (optional).

3. Heat over a medium-low heat stirring occasionally and breaking up the rhubarb. When rhubarb has reached that jam-like consistency, remove from heat and transfer to a sterilised glass jar.

Bon Appétit x