Breakfast, Snack

Chia Pudding Parfait with Rhubarb Compote

Creamy, crunchy and zingy, this layered breakfast pot by our friend Melissa (@she.wellthy) is perfect for meal prep.

Prep

10 mins

Cook

15 mins

Serves

1

Method

In a bowl, mix together the coconut kefir, chia seeds, vanilla extract, and maple syrup. Stir well, leave for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight, until thick and creamy.
Add the chopped rhubarb, sweetener, water, and orange zest to a small saucepan.
Cook over medium-low heat for 10–15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote. Leave to cool completely before layering.
Add the oats and chopped pistachios to a dry frying pan over medium heat.
Toast for 3–5 minutes, stirring often, until lightly golden and fragrant.
Layer the chia pudding with the cooled rhubarb compote in glasses or jars, then finish with the toasted crumble on top.

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Ingredients

Chia Pudding:

1 cup coconut kefir
3 tbsp chia seeds
1 tsp vanilla extract
1–2 tbsp maple syrup

Rhubarb Compote:

2 cups rhubarb, chopped
2–3 tbsp maple syrup
2–3 tbsp water
Zest of ½ orange

Crumble:

¼ cup oats
¼ cup pistachio nuts, roughly chopped

Natural Kefir

Creamy and Zingy

Natural Kefir

Creamy and Zingy