Last spring when looking for something to do with our gianormous rhubarb plant, Derek stumbled upon the idea of a chia seed pudding with a rhubarb compote. He knew he liked rhubarb compote having eaten it as a kid and he became intrigued with the chia seed pudding idea and experimenting to see about adding protein powder for a breakfast that would be cool on a warm spring or summer morning but fill you up as well.
We found a couple of chia seed pudding recipes online and then slowly started experimenting by adding vanilla protein powder until we found a balance where you couldn’t taste it but had a high protein breakfast. The pudding itself is kind of like tapioca but with the added omega-3s, antioxidants and fiber that chia seeds bring to the equation. Add some of the compote and it eats sort of like the fruit on the bottom yogurt cups – except we spoon the compote on the top once the pudding sets up.
I make 4 cups of this at a time and it makes 6 servings that are 2/3 of a cup each. This gives us 3 days of breakfasts ready to go – and it only takes a few minutes to stir together. Derek often put it together while I did dishes from that night’s dinner.
Here’s what you need:
This almost isn’t a recipe as much as is it is a list of ingredients that you just whisk together and let hang out overnight. To a bowl or a large (4-8 cup) measuring cup add coconut milk, protein powder, chia seeds, vanilla, honey and the zest of an orange (lemon also works well!)
Add the honey to taste. This is really important as some protein powders have more sugar than others.
Whisk it up until everything is smooth. Making sure there are no lumps of protein powder.
Transfer to a container to refrigerate. I like to divide it evenly into wide mouth half pint jars. This leaves enough room to spoon on some rhubarb compote the next day and makes them single serve. It’s easy to take to work with you or just grab and eat. Before I cam up with this genius idea, I also refrigerated it in two, 2 cup containers. You want to leave some space because the chia seeds plump up.
The next day, grab one from the refrigerator and top it with some rhubarb compote, or other fruit of your choice.
Enjoy!
- 4 scoops vanilla protein powder
- 2 c coconut milk (unsweetened)
- ½ c chia seeds
- 2 t vanilla
- 2 t honey (or to taste)
- Zest of one orange
- Rhubarb compote or other fruit for topping.
- Whisk everything together until no lumps of protein powder remain.
- Transfer to a container or individual containers and refrigerate overnight.
- Top with rhubarb compote, mix together and enjoy!
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