Chia breakfast pudding with roasted rhubarb

If you're unfamiliar with chia seeds, this recipe is for you. Pair it with roasted fruit, some yoghurt and toasted coconut or nuts and you have a great start to your day!

  • 20 mins cooking
  • 4 hrs marinating
  • Serves 6
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Chia is one of the most nutritious foods on the planet. It is a rich source of omega-3 (good for your cholesterol levels), soluble fibre (good for bowel function, if you know what we mean) and protein. It also contains essential amino acids, which our bodies need to build and maintain muscle strength and energy. But most of all, chia seeds are great because they taste delicious! Though this dish is called a "pudding", it's perfect for a nutritious breakfast.


  • 8 stalks rhubarb, cut into 5cm chunks
  • 2 tablespoon coconut sugar
  • 400 millilitre coconut milk
  • 1/2 cup warm water
  • 4 tablespoon chia seeds
  • 1 teaspoon honey
  • 1/4 cup long thread coconut
  • plain unsweetened yoghurt to serve


  • 1
    Preheat oven to 170°C. Spread the rhubarb chunks onto a tray lined with baking paper. Sprinkle with the coconut sugar and bake for 20 minutes or until soft.
  • 2
    Allow the rhubarb to cool, then transfer to a bowl or container and store in the fridge for up to one week.
  • 3
    Pour the coconut milk and water into a large jar. Add the chia seeds and honey, then shake until mixed.
  • 4
    Place in the fridge for at least 4 hours or up to 5 days, shaking once or twice to prevent the seeds clumping together.
  • 5
    Toast the coconut in a dry pan until it begins to turn golden and fragrant. Keep a keen eye on it - once it starts to toast, it can burn quite quickly!
  • 6
    To serve, layer the roasted rhubarb with the plain yoghurt and the chia pudding, then top with the toasted coconut.


Roasting the rhubarb ensures it retains its shape and vibrant colour, as well as intensifying the flavour.

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