This overnight chia with rhubarb and strawberries is definitely one of our favorites for breakfast. Not least because you can prepared it the night before. If you don’t have coconut milk at home, other kinds of plant-based milk will work just as fine (see how you easily make your own almond milk here).

We know that the size of the compote portion is quite big, but don’t worry, it tastes fantastic in a trifle, on your morning yoghurt or simply on toast with butter.

Recipe

You will need:

Serves 2

Overnight chia:
• 1 dl coconut milk
• 2 tbsp chia seeds
• 1/3 tsp vanilla sugar
• 1-2 tsp maple syrup
• Pinch of salt

Rhubarb and strawberry compote:
• 500 g rhubarb, chopped into approx. 2 cm cubes
• 400 g strawberries, frozen or fresh
• 300 g cane sugar

For serving:
• 2oo ml plain yoghurt
• Fresh berries
• Chopped almonds
• Maple syrup

How to:

Overnight chia:

  1. Mix all ingredients for the overnight chia in a mason jar. Cover with lid and keep in the refrigerator until next morning.

Rhubarb and strawberry compote:

  1. Place the chopped rhubarb and whole strawberries in a small saucepan.
  2. Add the sugar to the saucepan and leave for 15-30 min.
  3. Bring to a boil, then turn down the heat.
  4.  Stir occasionally.
  5. Simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
  6. If you want your compote sweeter, just add some more sugar. Let simmer and stir until the extra sugar is dissolved.
  7. Pour the compote into scalded and Atamon-rinsed jars and close them immediately.

Serve:

  1. Layer overnight chia, compote and plain yogurt. Top with fresh berries, chopped almonds and maple syrup.