Chia Seed Pudding with Roasted Rhubarb

Chia seeds are tiny, but they carry a wallop of soluble fiber that turns liquid into a thick gel almost overnight, and that gel is exactly what your gut bacteria want to feast on. Pair that with tart roasted rhubarb and you get a breakfast that tastes like dessert but pulls double duty for digestion. If you like this combination, try our Chia Pudding with Roasted Plums for another fruit-forward variation.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened coconut milk (from a carton, not canned)
• 2 tablespoons maple syrup, divided
• 1 teaspoon vanilla extract
• 3 cups rhubarb, cut into 1-inch pieces
• 1 tablespoon orange juice
• 1/4 cup chopped pistachios, for serving
• Pinch of ground cardamom

Instructions

1. Preheat the oven to 400°F. Toss rhubarb with orange juice, 1 tablespoon maple syrup, and cardamom on a parchment-lined baking sheet.
2. Roast rhubarb for 12 to 15 minutes, until soft but still holding its shape. Let cool.
3. In a medium bowl, whisk together chia seeds, coconut milk, remaining maple syrup, and vanilla extract.
4. Cover and refrigerate for at least 4 hours, whisking once after 30 minutes to prevent clumping.
5. Divide pudding among four jars or bowls, top with roasted rhubarb and its juices, and finish with chopped pistachios.

Nutrition Facts (per serving)

Dessert for breakfast, and your microbiome sends a thank-you note.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.