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!
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 1/4 of chia pudding, 1/4 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!