These Strawberry & Rhubarb Chia Pudding Breakfast Cups topped with crunchy Granola and creamy Greek yogurt make for a nutritious and portable make ahead breakfast.
Wouldn't you love to eat such a cute little chai pudding breakfast tomorrow morning?
I don't know if it's the cute mason jar, the pretty pink and white colors or the perfect sweet and tart combo of strawberries and rhubarb, but I am in love with these chia pudding cups.
This healthy springtime chia pudding breakfast has been bringing a great dose of joy to my mornings!
Strawberries and rhubarb are a match made in heaven. Rhubarb is naturally pretty tart but the strawberries soften this tartness, and they bring each other's flavors out.
This fruity spring combo is amazing in pies or crumbles/crips and...chia puddings! These strawberry rhubarb chia pudding breakfast cups seriously feel like dessert but are 100% acceptable for a healthy breakfast.
What I love the most about chia puddings for breakfast is that you can make them the night before and enjoy a delicious and nutritious sweet breakfast the next day.
With minimal efforts, because mornings are hard enough!
This chia pudding recipe makes about 4 servings so you can prep everything on Sunday night and have your breakfast ready for the four following mornings.
All you have to do is top you chia pudding breakfast cups with a dollop of Greek yogurt, granola or your favorite toppings and dig in!
If you tried these Chia Pudding Breakfast Cups, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Strawberry Rhubarb Breakfast Chia Pudding
These Strawberry & Rhubarb Chia Pudding Breakfast Cups topped with granola and Greek yogurt make for a nutritious and portable make ahead breakfast. Prepare them on Sunday night and your breakfast for the next week is done!
- 18 oz rhubarb 500 g, peeled and cut into 1.5 inches - 4 cm logs (weighted after being peeled and cut - about 10 stalks)
- ½ lemon juiced
- ¼ cup honey
- 1 vanilla bean
- 9 oz strawberries 250 g, hulled and cut into quarters (weighted after being hulled) + a few for serving
- 3 tbsp chia seeds
- 1 cup Greek yogurt
- ½ cup granola use gluten free granola to make this recipe GF
In a medium saucepan, combine rhubarb, lemon juice, and honey. Split the vanilla bean down its length using a paring knife and scrape out the seeds. Add the seeds and the pod to the saucepan.
Cook on medium heat for about 7 minutes. Add the strawberries and cook for another 10 minutes or until the rhubarb is very tender. (The fruits should release lots of water - it's perfectly normal- this juice is perfect to make chia pudding)
Remove from the heat. Add 3 tablespoons chia seeds and mix well. Transfer to a container, cover with a lid or plastic wrap and refrigerate overnight.
When ready to eat, layer in a glass ¼ of chia pudding, ¼ cup of Greek yogurt and 1 to 2 tablespoons of granola. Top with fresh strawberries and serve immediately.
Repeat with remaining ingredients to make three other servings (if you are not planning to eat the other servings straight away, assemble only at the last minute).
To make this breakfast portable and bring it to work with you, layer the chia pudding with greek yogurt in a jar with a lid, pack the granola in a separate container and add it when you're ready to eat!