Rhubarb and strawberry chia pudding topped with granola and greek yogurt for a nutritious and portable breakfast. Click here to find the recipe | NotEnoughCinnamon.com #healthy #glutenfree
5 from 1 vote

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! 

Course Breakfast
Cuisine American
Keyword chia pudding recipe, chia seeds, clean eating, easy breakfast recipes, greek yogurt, healthy desserts, make ahead breakfast, meal prep ideas, strawberry rhubarb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 259 kcal


  • 18 oz rhubarb 500 g, peeled and cut into 1.5 inches - 4 cm logs (weighted after being peeled and cut - about 10 stalks)
  • 1/2 lemon juiced
  • 1/4 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
  • 1/2 cup granola use gluten free granola to make this recipe GF


  1. 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.

  2. 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)

  3. 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.

  4. 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. 

  5. 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).

Recipe Notes

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!

Nutrition Facts
Strawberry Rhubarb Breakfast Chia Pudding
Amount Per Serving (1 pudding with toppings)
Calories 259 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Cholesterol 2mg 1%
Sodium 31mg 1%
Potassium 642mg 18%
Total Carbohydrates 44g 15%
Dietary Fiber 7g 28%
Sugars 26g
Protein 10g 20%
Vitamin A 2.6%
Vitamin C 57.8%
Calcium 24.5%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.