I haven’t really been much into the chia pudding. Don’t get me wrong, I like chia seeds! I like putting them in my smoothies and I like them in my homemade cereals and such, but not really in a pudding. I think it’s because I was never really able to get the chia/liquid ratio right. Or maybe I was too impatient to let it sit long enough to thicken. And since we found some rhubarb at the market recently, I figured I would try giving this whole chia pudding thing a try.
Strawberry Rhubarb Chia Pudding for 2
1/2 cup chia seeds
1 cup strawberries, roughly chopped
1/4 cup rhubarb, roughly chopped
1 banana, roughly chopped
1.5 cups almond milk (or whatever milk you have)
pinch of cinnamon
1-2 figs, depending on your sweetness preference
1 tbsp coconut oil
Put all ingredients in the food processor and whiz until combined. Pour it equally between two bowls and leave them in the fridge overnight and it’ll be all ready for you the next morning.
My only recommendation to you is to carefully pick out your rhubarb, it shouldn’t look quite as green as the one in the picture or it’ll be really tart ;p It should be a nice, pink colour.
It makes for a nice breakfast (or snack) though! Strawberry and rhubarb are an old favourite for me and Terry, making it into a pudding gives it a fun, new twist. And the fig really lends a nice flavour =)
I have shared this recipe with my fav blog hops – go on and check them out for some awesome meal ideas!