As you may know by now, I love a delicious breakfast that can be prepared the night before! When I have to rush to work I like being able to grab my breakfast jar as I head out the door, knowing it will fill me up until lunch time. This breakfast in a jar is no exception. With creamy chia, slightly tart rhubarb and crunchy sweet buckinis it will satisfy all your cravings and you won’t be tempted by a pastry or muffin.
I also love how easy this is to prepare at night. It’s really just a matter of mixing it all up, and if you wish making enough to last a few breakfasts.
Chia seeds are the highest plant source of omega 3, fibre and protein as well as boasting a range of vitamins and minerals. It’s a great vegan protein source as it contains all 9 essential amino acids. Chia will help you have luscious hair, glowing skin and strong nails.
I like to serve my chia with a tart rhubarb compote, its easy to make and delicious. Just slice 4 stalks of rhubarb into 1 inch size pieces and combine in a pan with the juice of 1 lemon, 2 T coconut sugar, the seeds of a vanilla pod and a little fresh ginger. Cook over low for 5-10 minutes, until just soft. Refrigerate until required.
Chia and rhubarb parfait
4 T chia seeds
1 C coconut milk
1/2 C coconut water or filtered water
Seeds from a vanilla pod or 1 t vanilla bean extract
1/2 C Rhubarb compote
2 T buckinis
1 t bee pollen
1 T coconut flakes
Combine the chia, coconut milk, coconut water and vanilla in a bowl. Cover and refrigerate overnight.
In the morning spoon out half and layer in a jar with the rhubarb, buck inis, bee pollen and coconut flakes.