Rhubarb & Chia Breakfast Pots with Foraged Meadowsweet
These breakfast pots are layered with tart rhubarb compote, creamy chia pudding, and a whisper of dried meadowsweet for a dreamy, garden-to-table morning treat. Vegan, gut-friendly, and ideal for meal prep.
Ingredients
Rhubarb compot
- 200 g Rhubarb chopped
- 1 tbsp Maple syrup (or to taste)
- 1 tbsp Water
- 1 tsp Meadowsweet dried (small bunch of fresh)
Chia pudding layer
- 250 ml Almond mild
- 3 tbsp Chia seed
- 1/2 tsp Vanilla extract
- 1 tbsp Maple syrup (optional)
Toppings
- Toasted oats or granola
- Coconut yoghurt
- Crushed nuts or seeds
- Edible flowers
Instructions
Make the compote:
- Add rhubarb, maple syrup, and water to a small pan. Add the meadowsweet (in a muslin pouch if fresh). Simmer for 10 minutes, stirring occasionally, until rhubarb softens. Remove meadowsweet. Cool completely.
Prepare the chia layer:
- In a bowl or jug, mix oat milk, chia seeds, vanilla, and maple syrup. Stir well. Let sit for 10 minutes, then stir again to break up any clumps. Chill for at least 2 hours or overnight.
Assemble the pots:
- Divide the compote between two jars or glasses. Spoon chia mixture on top. Add optional toppings like granola, yoghurt, or flowers.
Serve or store:
- Enjoy immediately or store in the fridge for up to 4 days. Best served cold.
Notes
Variations:
- Sub meadowsweet with dried elderflowers or lavender if unavailable.
- Use coconut milk for a creamier chia layer.
- Add stewed apples or blackberries for extra fruit.
- Great as a picnic treat or breakfast on the go.
- Leave out the maple syrup for a sugar-free version (rhubarb will be tarter!).